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Sunday, September 27, 2009

Chicken Murphy

I made this recipe tonight. Found it in Family Circle, but actually modifed it a bit to make it my own. It was fantastic and served it over brown rice.

2 tbsp olive oil
8 cloves of garlic, sliced paper thin
2 cans, 14 oz fire roasted diced tomatoes, no salt added
1/2 tsp sea salt
1/4 tsp pepper
5 chicken breasts, cubed
2 red peppers, chopped
1 large onion, chopped
7 cherry peppers, hot or sweet depending on your preference (I did hot), chopped (2 tbsp pepper juice)
1 tbsp crushed red peppers
1 cup white wine
1 cup chicken stock

Heat olive oil in a pot. Saute chicken cubes until cooked. Remove from heat. Add onions, garlic and saute until translucent. Add the peppers. Saute until tender. Add the chicken back in. Add the wine and scrape off the chicken scrapings from the bottom. Add the remaining ingredients and let simmer for about 20 minutes. Serve over brown rice. This was an excellent dish.

Chinese Chicken Salad

2 cups chicken cooked and shredded
½ head iceberg lettuce or cabbage, shredded
½ red bell pepper, sliced
½ pkg Fried Chow Mein Noodles
¼ cup green onions, chopped
¼ cup shiitake mushrooms
2 tbsp toasted sesame seeds

Dressing:
¼ cup natural rice vinegar
¼ cup vegetable oil
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp sugar
¼ tsp salt
¼ tsp pepper

Soak the shiitake mushrooms in warm water until soft; drain and cut into strips. Combine the dressing ingredients and mix well. Toss salad ingredients with dressing just before serving.