Sunday, May 31

Food Stuff

First, Liz, the pasta/rabe/sausage was fabulous. I think next time I will add a little 'zing' to it with something. I used mild sausage because Tori doesn't eat anything spicy. Maybe that is why it seemed a little bland? I am thinking more garlic, a healthy dose of reggiano and maybe just a wee bit o' Tony's Chachere's.

On to tonight's dinner:

Ingredients
2 tablespoons olive oil
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless skinless chicken breast halves
1/2 cup dry white wine
1/2 cup chicken broth (may use bouillon)
2 carrots, sliced thin
3 celery ribs, sliced thin
Leek sliced thin
1/3 cup half-and-half cream
3 cups hot cooked rice
1 avocado, peeled and sliced in thin strips (wait until the last minute so avocado doesn't turn brown)
1/3 cup slivered almond

Directions
1 Using a large heavy skillet, heat the oil over medium heat.
2 Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
3 Stir and cook the spices in the oil for 2 minutes.
4 Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
5 Remove chicken from pan.
6 Pour off any excess oil from the skillet.
7 Add wine to the skillet and deglaze for about 1 minute.
8 Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
9 Reduce heat to low.
10 Cover and simmer for 30 minutes or until chicken pieces are tender.
11 Remove chicken from skillet; keep warm.
12 Add half and half to skillet, stirring until incorporated, over low heat.
13 Place rice on platter and distribute chicken pieces on top of rice.
14 Place avocado slices on top then pour sauce mixture over all.
15 Sprinkle top with slivered almonds.

I didn't have the almonds so I skipped those, but they would be good on it.

I would double the sauce next time. I only used 3 chicken breasts instead of 6 and it was just enough sauce.

I also used heavy cream instead of 1/2 & 1/2 because it's what I had. I think next time I will try coconut milk instead.

I would also add more veggies to the sauce. You could put ALL sorts of yummy veggies in there and hide them from the kidlets!

The kids gobbled it down faster than they could shovel it onto their plates. I served some sauteed asparagus with it that went very well. It would go well with any mild veggie...

I also think that next time I will chop the chicken after the first cooking so that it is more a part of the sauce.
Oh and I used a Viognier for the wine. YUM YUM YUM!!!