Tag Archives: Boneless Chicken Breast

Chicken & Chickpeas in a Creamy Spinach, Coconut Sauce

Picture from My Kitchen Stories

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Chicken & Chickpeas in a Creamy Spinach, Coconut Sauce

Tania @ My Kitchen Stories

Ingredients

Poaching Liquid. you will need a deep pot with a tight fitting lid and a large non stick frypan or stove top casserole to finish
  • 1 can of chickpeas (400 ml) strained water reserved . Set the chickpeas aside.
  • 1 can of coconut cream (400 ml)
  • 2-3 anchovies
  • 2 sprigs of Rosemary
  • 1 clove garlic
  • 6 drained green olives – ½ jar (with seeds)
  • ½ lemons juice or 2 Tablespoons approximately
  • ½ teaspoon salt
  • 2 boneless chicken breasts ( Approximately 500-700 gm)
Sauce
  • 1 onion diced
  • 100 gm frozen spinach about 6 squares ( or fresh sliced if you prefer)
  • 2 Tablespoons tomato paste
  • 1 stick of celery sliced finely
  • 2 Tablespoons olive oil.
  • Extra lemon juice
  • extra salt and pepper

Instructions

  1. Put the chickpea water, coconut, lemon juice, anchovies, olives, salt and rosemary into a deep pot and add the chicken. It needs to be covered with the liquid. Turn on the heat and bring up to the simmer when it boils count to 10 and put on the lid. Turn the stove off (if using an electric cooker take off the ring) and leave the chicken untouched for 20 minutes.
  2. Mean time prepare the fry pan or stove top casserole. Heat it and add the olive oil, onions, and celery. Sauté without colouring till soft.
  3. Drain the stock from the chicken into the fry pan discarding all the bits except the chicken, add the tomato paste, and the chickpeas ( and more olives if you like) and stir well. Let it simmer on low till reduced by half.
  4. While the sauce is reducing cut the chicken into thick slices it should be juicy but cooked all the way through. If it is slightly pink don’t worry you can finish it in the sauce.
  5. Add the spinach and the chicken to the sauce, spreading them out so they warm (and defrost). This will take about 5 minutes. press down on the spinach pieces to defrost.( this usually comes in small squares- 20 gm)
  6. The sauce should be nicely reduced and creamy now. Taste the sauce and add a little pepper, salt and a squeeze of lemon juice.

Please see source website for additional pictures and detailed instructions – My Kitchen Stories

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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N – No. 2 Pencil | One Pan Chicken Burrito Bowls

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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One Pan Chicken Burrito Bowls

Melissa @ No. 2 Pencil

Ingredients

(Ingredients modified to include Aldi brand name)

  • 1 pound Kirkwood boneless, skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoon of Carlini olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked Rice Bowl extra-long grain rice
  • 1 14.5 oz can of Healthy Harvest diced tomatoes, drained
  • 1 15oz can of  Dakota’s Pride black beans, drained and rinsed
  • 1/2 teaspoon of Stonemill Essentials garlic powder
  • 1/2 teaspoon of Stonemill Essentials chili powder
  • 1 teaspoon of Stonemill Essentials cumin
  • 2 1/2 cups of Chef’s Cupboard low-sodium chicken broth
  • 2 cups of Happy Farms colby jack, monterey jack or cheddar cheese
  • Stonemill Essentials salt and pepper
  • freshly diced tomatoes  (optional – used for garnish) –> Sold in Aldi stores
  • diced green onions (optional – used for garnish) –> Sold in Aldi stores
  • Friendly Farms sour cream (optional – used for garnish)
  • Little Salad Bar guacamole (optional – used for garnish)

Instructions

  1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
  4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
  6. Bring to a simmer, cover and reduce heat to low.
  7. Cook about 20 minutes or until rice is tender.
  8. Season with additional salt and pepper as needed.
  9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Please see source website for pictures and detailed instructions – No. 2 Pencil

Costs = $

N - Cost

*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

M – Mel’s Kitchen Cafe | Red Chile Chicken with Rice and Beans

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Red Chicken Chili with Rice and Black Beans

Mel @ Mel’s Kitchen Cafe

Ingredients

(Ingredients modified to include Aldi brand name)

  • 2 tablespoons Carlini canola oil, divided
  • 2 boneless, Kirkwood skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces
  • 1 ½ tablespoons Stonemill Essentials chili powder, divided
  • 1 medium onion, diced
  • 1 ½ cups Rice Bowl rice
  • 4 cloves garlic, minced
  • 2 ½ cups Chef’s Cupboard chicken broth
  • 1 (15 oz.) can Dakota’s Pride black beans, drained and rinsed
  • 1/4 cup chopped green onions (about 3-4 green onions), roots and wilted outer leaves removed before chopping OR 1/3 cup chopped cilantro
  • Casa Mamita Salsa and Friendly Farms sour cream for serving

Instructions

  1. Heat one tablespoon of the oil in a medium-large heavy pot over medium heat. Sprinkle the diced chicken breast with salt and ½ tablespoon of the chili powder. Place the chicken in the hot oil and brown , stirring and flipping occasionally, until browned, 2-3 minutes (the chicken doesn’t need to be cooked all the way through because it will finish cooking later). Remove the chicken to a plate.
  2. Add the second tablespoon of oil to the pot and add the onion and rice. Cook on medium-low, stirring for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1 tablespoon chili powder. Cook one minute, and then add the broth and salt (between 1/2 to 1 teaspoon) to taste. Stir well. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook for 10 minutes.
  3. Add the chicken to the pot along with the beans, give it all a good stir. Recover the pot and cook on low for 10-12 minutes longer, taking care that the mixture isn’t cooking to hot or else it will burn on the bottom.
  4. Sprinkle the green onions and test a kernel of rice. It should be tender, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so, stirring and checking often to make sure the mixture doesn’t burn.
  5. Fluff the mixture with a fork and serve with salsa and sour cream

Please see source website for pictures and detailed instructions – Mel’s Kitchen Cafe

Costs = $

M - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.