Cooking

Chicken Confetti

This delicious meal is easy to make, especially if you have a rice cooker. It is our twist on chicken and rice. Hope you enjoy! Our notes are in italics

Please note that while the recipe itself is simple, the prep work is a bit time-consuming.

Chicken Confetti
Ingredients:

2 cups brown rice
1 1/2 cups quinoa

1 1/2 beets, butternut squash, sweet potato, cubed – we purchased them pre-sliced in a package.
1 bell pepper, rinsed and chopped
2 cloves, diced
1/2 onion, diced
4 chicken breasts – you can also use 7-8 chicken strips
Grapeseed Oil – olive oil can be substituted
Salt
Pepper
1-2 Tbs Red Wine Vinegar – to taste
Lime (optional)

Directions:

Pour the brown rice and quinoa together into a large bowl and fill with enough water to cover the top. Stir with a spoon and let sit.  Soak for 20 minutes. After 20 minutes pour the rice into a large fine mesh  strainer. Rinse with cold water and pour back into the bowl. Fill with water and soak again. Repeat again for a total of 3 rinse.

Now that the rice/quinoa  mix is soaking, place your beets, squash, and sweet potatoes onto a cookie sheet and drizzle with Grapeseed oil. Cook them low and slow at 250 degrees for 30 minutes, or until fork tender. IF you are roasting whole beets and sweet potatoes,  the skin will start to bubble when they are read. Test them with a fork, just in to make sure they are indeed tender. The larger, or thicker, the beet and potato, the longer it is going to need to roast. When they are fork tender, remove from oven and let cool on the sheet until needed.

After an hour has passed, pour the rice/quinoa mix into a pot, or rice cooker, and cover with enough water to reach the first knuckle of your index finger. If you are using a rice cooker, press the steam button and let is cook for an hour and half. If your rice cooker does not have a steam option, turn it on and check it after 30 minutes. For the stove top, turn the heat down to low and cook, covered, for an hour and half. The rice should be light and fluffy. When the rice/quinoa mix is done, remove from heat, or set to warm.

When the beets are done, place the chicken breasts onto a greased cookie sheet. Cook under the broiler for 5 minutes per side, 10 minutes if frozen, until the thickest part is done. Remember to lower the rack down before you put the chicken in, to avoid a fire or over  burnt chicken.

In a sauté pan, or a small frying pan, drizzle 2 Tbs of oil – approx. 2 turns around the pan. On medium-low heat, warm oil and add onions. Sauté onions for 2 minutes, add garlic and stir. Once everything is nice and fragrant, remove from heat and pour into the rice mix.

Add chopped bell peppers to rice mix. Pour rice wine over the rice/quinoa mix and gently stir. Season with salt and pepper to taste.

Place the rice/quinoa mix back on the stove, cover, and let steam cook for another 3-5 minutes, just until the bell peppers are slightly cooked. Be careful not to burn the rice. If you are using a rice cooker, press the steam button, or the “on” button, and let sit for a few minutes.

Just before serving, add a few more tablespoons of oil – approx 2-3 turns around the pot , and a squeeze of lime. Stir and serve.

Serves 6

~*~*~*~

Roasting Whole Beets: 

Place the beets cut side down on a cookie sheet. Sprinkle with oil.

Place in the oven at 250* for 30 minutes, or until the skin blister\s and fork tender.

Once the skin has blistered, and are fork tender, remove from the oven and very carefully peel away the skin. I use a fork to hold the beet and a serrated steak knife to gently cut/peel away the skin. Then cut into small cubes.

Roasting Butternut Squash:

Cut the butternut squash in half and remove the seeds. We like to use a spoon, but you can also use your fingers.

Lightly salt and pepper cut side, or the flesh, and sprinkle with oil.

Place cut side, or flesh side, down onto a cookie sheet with a little bit of water in it.

Place in an oven heated to 350* for 20 minutes, or until flesh is fork tender.

Remove from oven, using tongs, flip over and run a knife down the flesh into squares. Careful the squash will be hot! Using a spoon, scoop out the squares or if you can turn the skin inside out and cut off. Sliding the blade of knife between the skin and the squares you just cut. Cool and use.

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