Northwest NEWS

April 22, 2002

Home & Garden


Dining In: 'A Chicken in Every Pot'

Chicken Jambalaya
   1 Tbsp. olive oil
   1 medium onion, chopped
   2-3 garlic cloves, minced
   3/4-lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
   1 can (14.5 oz.) whole plum tomatoes in juice
   1 rib celery, cut in 1/2-inch slices
   1 small green bell pepper, chopped
   1 scallion, chopped
   1 Tbsp. tomato paste
   1 bay leaf
   1 tsp. dried thyme
   1/4 tsp. dried red pepper flakes
   1 pinch ground cloves
   1 c. hot long grain brown rice, cooked according to package directions
   In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
   Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes. Remove bay leaf. Stir rice into chicken mixture until well combined.
   Makes 6 servings.
   Recipe courtesy of American Institute for Cancer Research
   Chicken with Quinoa
   1 Tbsp. extra-virgin olive oil
   4 large skinless chicken thighs
   1 medium onion, thinly sliced
   2 tomatoes, seeded and diced
   1 large garlic clove, minced
   1/2 c. fat-free, reduced sodium chicken broth
   2 Tbsp. fresh lime juice
   1/2 tsp. salt
   1/2 c. quinoa, rinsed and drained
   1/4 lb. green beans, cut in 1-inch pieces
   1 Tbsp. fresh thyme leaves, or 1 tsp. dried
   Freshly ground black pepper, to taste
   Heat oil in medium non-stick skillet over medium high heat. Add chicken and brown on both sides, turning pieces once, about 10 minutes. Transfer chicken to a plate.
   In same pan, saute onions until lightly browned, about 5 minutes. Add tomatoes and garlic. Cook until tomatoes soften, stirring occasionally, about 5 minutes.
   Return chicken and any juice to pan. Add chicken broth, lime juice and salt. Cover pan tightly and simmer 20 minutes.
   Add quinoa, beans and thyme. Cover and cook until quinoa is swelled and almost tender to the bite, about 20 minutes. Remove pan from heat and let sit, covered, 10 minutes, until quinoa is fluffy and soft. Add salt and pepper to taste, if desired, and serve.
   Makes 4 servings.
   Recipe courtesy of American Institute for Cancer Research
   Chicken Cashew Salad Wraps
   4 burrito-size flour tortillas, warmed
   1/4 c. ranch dressing or mayonnaise
   1 Tbsp. lemon juice
   2 c. romaine lettuce, chopped
   1/4 c. onion, diced
   2 celery stalks, diced
   1/3 c. cashews, chopped
   1/2 red bell pepper, diced
   6 oz. cooked chicken breast, chopped
   Combine dressing and lemon juice well; add remaining ingredients and toss together. Divide the mixture evenly among the tortillas, tuck in sides and roll up.
   Makes 4 servings.
   Bean and Chicken Stir Fry
   2 tsp. vegetable oil
   8 oz. boneless chicken breast, cut into strips
   1 bunch green onions and tops, sliced
   1 red bell pepper, sliced
   2-3 tsp, minced fresh or 1/2-3/4 tsp. ground gingerroot
   1 tsp. minced garlic
   3 c. thinly sliced Chinese cabbage
   2 c. fresh or canned, drained bean sprouts
   1 can 15 oz. butter beans, rinsed and drained
   3/4 c. vegetable broth, chicken broth or water
   1-2 Tbsp. reduced sodium soy sauce
   2 tsp. cornstarch
   3 c. cooked rice, warm
   Heat oil on wok or large skillet over medium high heat until hot
   Add chicken and stir fry until browned, 2-3 minutes Add green onions, bell pepper, gingerroot and garlic; stir fry 1 minute.
   Stir in Chinese cabbage, bean sprouts and Butter beans; stir fry until cabbage is slightly wilted, about 3 minutes.
   Stir in combined broth, soy sauce and cornstarch; heat to boiling. Serve over rice.
   Makes 4 servings.
   Recipe courtesy of Family Features