Category: ONE-PAN MEALS

PEPPERONCINI CHICKEN & RICE ~ BLOG 366.312

PEPPERONCINI CHICKEN & RICE
Adapted from DELISH

4 boneless, skinless chicken breasts
2 teaspoons dried oregano
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 medium yellow onion, chopped 
4 cloves garlic, FINELY chopped
2 tablespoons unsalted butter
1 cup long-grain white rice, rinsed
1/4 cup pepperoncini juice from jar
1 3/4 cups homemade chicken broth
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella
1/2 cup FRESH grated Parmesan
1/3 cup sliced pepperoncinis

  • Mix together the oregano, garlic powder and FRESH ground sea salt and black pepper.
  • Generously season chicken with the seasoning mix.
  • In a large skillet over medium-high heat, heat oil and 1 tablespoon butter until melted.
  • Add chicken and cook 4-5 minutes per side, turning as necessary, until golden brown. DO NOT OVERCOOK!
  • Transfer chicken to a plate and keep warm.
  • Reduce heat to medium.
  • Add onion and garlic and cook 5-6 minutes, stirring occasionally, until onion is softened.
  • Add unsalted butter and stir until melted.
  • Add rice and cook 1-2 minutes, stirring frequently.
  • Add pepperoncini juice, cooking 1-2 minutes and stirring occasionally, until most of the liquid is evaporated.
  • Add chicken broth, half-and-half, and red pepper flakes.
  • Return chicken and any accumulated juices from the plate to the skillet. Bring to a boil, then reduce heat to medium-low.
  • Cover and simmer 15-20 minutes, stirring often, until rice is tender and chicken is cooked through. 
  • Transfer chicken to a platter.
  • Stir in pepperoncinis, mozzarella and Parmesan cheeses into the rice mixture until cheese is melted.
  • Add rice to platter and serve immediately.

FIG GLAZED CHICKEN & WHITE BEANS

FIG GLAZED CHICKEN & WHITE BEANS
avocado oil
6 bone-in, skin-on chicken thighs
2 large shallots, halved and sliced
1 can small northern white beans or cannelloni beans, rinsed and drained
3/4 cup fig preserves
1/3 cup chicken broth
Juice of 1 lemon
2 tablespoons champagne vinegar
2 tablespoons FRESH chopped thyme
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste

  • In a mixing bowl whisk together the fig preserves, chicken broth, lemon juice, champagne vinegar, thyme,
  • Worcestershire sauce, salt and pepper.
  • In a large cast iron skillet add the oil to the hot pan and brown chicken pieces in batches, starting with skin side down.
  • Remove chicken from pan and add shallots, sautéing until golden.
  • Add fig preserve mixture and bring to a SLOW boil. Be sure to loosen any browned bits from the bottom of the pan.
  • Add the chicken pieces back in. Reduce heat and simmer covered 5 minutes.
  • Add the beans and return to a SLOW boil.
  • Cook uncovered 10-15 minutes until chicken is cooked through.

BALSAMIC BROCCOLI, BRUSSELS SPROUTS and CHICKEN SAUTE’

We recently took a walking tour of food in Carmel with several family members thanks to my wonderful nephew and his wife.  Staci, the owner, was super personable guide with a GREAT sense of humor. We had a FANTASTIC time and thoroughly enjoyed ourselves. Staci went above and beyond with her knowledge of the Carmel area and the businesses she was introducing us to. The businesses and foods were well balanced to accommodate your palette and your walking pace. We highly recommend this tour on your next visit to the Carmel area.

One of the stops was to an olive oil company, Trio Carmel. One of the other stops was to a Carmel Honey Company that was begun by an enterprising young bee keeper for a 5th grade project that became a family business. Personally I can’t stand olive oil, but they had some wonderful flavored vinegars that I purchased (Peach and Cranberry Pear). Add in some of the wonderful honey and from there this recipe was born.

This is the perfect recipe for a summer’s evening. There are tons of fresh vegetables sautéed with flavorful balsamic vinegar and topped with roasted cashews, golden raisins and shaved Parmesan cheese. Plus one pan and NO oven! If it’s winter time and you WANT to use your oven, roast the veggies instead before tossing all together.

The beauty of this recipe is that with all the choices of flavored vinegars these days you can easily change up your flavor palette with this versatile recipe! I had some gorgeous fresh peaches that I tossed in also.

BALSAMIC BROCCOLI, BRUSSELS SPROUTS and CHICKEN SAUTE’ serves 4
Author – Tamy

3/4 pound Brussels sprouts, cleaned and halved
2 broccoli crowns, cleaned and chopped
1 cup rotisserie chicken pieces
2 tablespoons Avocado oil
1 tablespoon butter
FRESH ground sea salt
FRESH ground black pepper
2-3 tablespoons Peach balsamic vinegar or  Cranberry Pear balsamic vinegar
1 tablespoon Bragg’s liquid aminos
1-2 tablespoon Meadowfoam honey
1/3 cup roasted cashews
1/3 cup golden raisins
1/4 cup Parmesan cheese

  • Heat LARGE skillet over medium high heat.
  • Add Avocado oil and butter.
  • When melted, add Brussels sprouts and broccoli, sautéing 2-3 minutes. We like our Brussels sprouts a bit crispy so I usually add them first and get a crispy edge before I add the broccoli.
  • Add 2 tablespoons water. Cover and cook for a minutes or two.
  • Add Balsamic vinegar and liquid aminos and saute’ a minute or two more.
  • Add honey and stir to coat.
  • Add chicken pieces, raisins and cashews and saute’ a couple minutes more until heated through.
  • Season with salt and pepper to taste.
  • Drizzle with a touch more honey and Parmesan cheese before you serve.
  • ENJOY!