I’ve had several people ask me for this recipe, so I thought I would share it!
Disclaimer: I rarely follow recipes to a T. This happens for multiple reasons. Those reasons include: A) I didn’t pay attention to the recipe, because the Bear Cub invaded the kitchen B) I didn’t have an ingredient on hand and had to improvise C) I simply decided to go a different route
You can probably guess which one of these happens most often.
With that said, here is a quick little chicken dish to make during the week!
I recently started cooking out of a Rachel Ray cookbook that was unclaimed and being tossed out at work. The book is called Express Lane Meals, and it includes short recipes with a small list of ingredients. Since I work full-time, I have been looking for quick meals I can make during the week and still attempt to make it to the gym or clean in the evenings.
Here is the original ingredient list along with my notes…
4 tablespoons EVOO
3 large carrots, peeled and grated
Salt and black pepper ( I always use Sea Salt)
1 1/2 cups
white brown rice (I always substitute brown rice for white…)
3 cups chicken stock
1 teaspoon dried thyme, 1/2 palmful
Zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped (I used 4)
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander, 1/3 palmful
3 bunches of scallions, about 15, roots trimmed, sliced
1/4 cup fresh flat-leaf parsley, a generous handful, chopped (My parsley plant outside has been exposed to some bug spray, so I didn’t add this in!)
2 tablespoons unsalted butter (I didn’t go ahead and add this in)
This is how I made it, but feel free to look this book/recipe up and follow it!
For the rice – Heat up a medium pot over medium-high heat. Add about 1 tablespoon of the EVOO to the pan. Add the grated carrots and a little sea salt and pepper. Stir and cook for a few minutes. Add the rice and stir to coat in the EVOO. Add in the carrots. Add 2 and 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. White rice would only take 15 minutes or so, but if you substitute brown like I always do be sure to allow additional time.
For the chicken – Heat up a large skillet over medium-high heat. In a shallow dish, combine 2 tablespoons of the EVOO, thyme, lime zest, sea salt, fresh pepper, garlic, red pepper flakes, and coriander. Coat the chicken in the seasonings. I added a little more chicken, so I just mixed up additional seasonings but did not measure. Add a little EVOO to the pan and coat it. Once the pan is hot, add in the chicken. Cook the chicken for 6 minutes or so and then turn. When the chicken is close to being completely cooked, add in the scallions, lime juice and the remaining 1/2 cup of chicken stock and continue to cook. Once it is done, turn the heat off. Plate up the rice with some lime wedges and add the chicken.
The original recipe says to add the main seasonings in once you pull out the cooked chicken. I wanted it to be coated in all the seasonings rather than the most flavorful ingredients only in the sauce. Also, the original recipe says to pull the chicken out before adding in the lime juice, scallions, and stock. I like to add stock or citrus right at the finish (once the meat is cooked through) to add flavor and make it a little more moist. I will usually squeeze in the citrus and add the lime/lemon half right into the pan. Maybe that’s just me! Like I said, feel free to look up the original and follow it just like it is written!
I didn’t go ahead and add in the butter. I had it out and ready to add in, but I liked it without it. Normally, I am pro-butter. The fact that I was planning on having a sweet treat after dinner also played into my decision to not add it. I’m also pro-parsley. I LOVE adding in fresh parsley! Unfortunately, my hubs had to use some spray for one of our backyard trees, and my big herb pot was sitting in the danger zone when he sprayed. 😦 Also, a bird pooped on it. Yum. I’m planning on making up a new herb pot. And considering moving it inside.
Well, there you have it! A simple recipe and bird poop all in one blog post. Enjoy!