Posts tagged ‘veggie’

February 28, 2011

Veggie Focus is back!! Adobo Chicken and Italian Green Peas for Dinner.

So, I am getting some time back on my calendar now that my photography class is finished. That means… back to cooking! I didn’t forget about my new years resolution to finding ways to eat more veggies… in fact, I have a new recipe to share tonight. And it is downright simple and delicious.

Italian Peas –

I followed this recipe almost to a T!   My (minor) changes: I only used half of an onion (vidalia) and diced it into bigger chunks so Kirk could pick them out. From start to finish, it took me just a little over 15 minutes. SO easy, I highly recommend it!

What did I serve it with?

Adobo Chicken on p252 of Eat This Not That Version: 350 Calorie Meals

I can’t find a link for this, but its easy so I’ll type up what I did:

-Combine 1/2 C Rice Wine, 1/2 C Low Sodium Soy Sauce, 4 Cloves Peeled & Crushed Garlic Cloves, 4 Bay Leaves & 1 tsp black pepper

-Bring to a simmer and 1 pound of chicken breasts.

-Cover and set timer for 25 minutes.

-Prepare white or brown rice after you get the chicken going.

-Remove chicken from sauce (make sure it is cooked all the way through) and then bring the sauce to a rapid boil.  It will take about 10-12 minutes, but the sauce will reduce by half and become really thick.

-While the sauce is thickening, cut the chicken into bite size pieces.  Toss into the sauce when it is thickened (should coat the back of a spoon).

Voila!  This dish is really tasty.  My major piece of advice?  If you’re planning to use frozen chicken, take it out the night before so it will be thawed.  This recipe takes long enough that you don’t need to add extra prep time by trying to thaw out chicken at the last minute.  How do I know?  I learned from experience tonight… 🙂

Oh and prep the pea dish while the chicken is simmering.  Start sauteeing the onions & garlic when there is 5 minutes left on the timer for the chicken.  Then it can cook while the sauce is thickening!

Happy Cooking! 🙂

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