This recipe came about as a result of my daughter and grandson getting sick and asking “daddy/pops” to make something comfy cozy to eat so I went looking and found the base for this recipe at Chicken Farmers of Canada.
Now for those that don’t know me a request of “make me something comfy cozy”will not result in a batch of chicken soup even though there is absolutely nothing wrong with chicken soup. It’s just that I like to come up with tasty alternatives and this one fits that category to a “T” and both my “patients” loved it.
Here then is how we do this one.
- 3 Tablespoons Extra Virgin Olive Oil
- 4 Medium sized boneless skinless chicken breast– cut into bite sized pieces
- 1 Vidalia onion— diced
- 3 garlic cloves, chopped
- 1 tbsp (15 mL) dried oregano
- 1 tsp (5 mL) cinnamon
- 14 fl oz (415 mL) diced tomatoes with juices
- 4 cups (1 L) reduced sodium chicken stock
- 3/4 cup of rough chopped Crimini mushrooms
- 1/4 cup (60 mL) pitted Kalamata olives
- 1 cup (250 mL) Orzo
- 1/2 tsp (2.5 mL) kosher salt, divided
- freshly ground black pepper
- Pinch of Tarragon
- 1/4 teaspoon Coriander
- freshly chopped parsley, for serving
Continue reading “Chicken and Orzo stew” →
This past weekend we had a party to celebrate my grandsons fourth birthday and as is customary at such events there is food…….. usually lots of food and most times that leaves us with leftovers for close friends and family to take home with them. Well such was not the case here since my son, daughters new boyfriend and a buddy of mine from out of town where there. These three would put Locusts to shame so needless to say there was not much leftover and what there was bit the dust at lunch the next day.
Now as chances would have it I had to work until 5 p.m. the next day so that was making it a bit difficult to prepare dinner but also being a wee bit versatile…… yeah that was a blatant plug for myself……… I purchased some boneless skinless chicken breast on the way home, gave it a quick marinade (see dry rubs and marinades) and popped them on the BBQ and since they were boneless and skinless they were finished in no time and they were also inhaled in nothing flat…… and yes, I did get some for myself…… thanks for asking.
So here is how we do this one………..
Ten to twelve boneless skinless chicken thighs
Chicken marinade (see dry rubs and marinades)- you could also go so far as to use a store bought BBQ sauce if you wish
Putting it all together:
In a sealable bag or container add the chicken and the marinade
Shake well to coat the chicken and let marinade for at least 30 minutes
Pre- heat the grill to 350 degrees
Grill the chicken until the internal temperature reaches 160 degrees
Serve with your favorite sides and enjoy
Now this recipe calls for chicken thighs and I like to use them because I can lay them flat on the grill and it helps speed the cooking process but lets be realistic…….. not everyone likes the thigh so use whatever piece of the bird you wish.
So there you have it another “simple but tasty recipe for the grilling season and beyond”.
So until next time………..