SOUTHERN CHICKEN & RICE

February 11, 2021 Julie Sanchez

I grew up in Atlanta, and in the south, Chicken & Rice is considered true comfort food….especially on a cold winter day. I have definitely added more flavor than the chicken and rice I ate as a child, by bringing fresh thyme and mushrooms to the party. I hope your family enjoys this as much as mine does!

I prefer Baby Bella or Crimini mushrooms over white button mushrooms, because they are heartier and have more flavor. I also buy Basmati rice because I love the long grains and flavor.

To finish off the chicken and rice and to give it some freshness and color, you need fresh parsley.

This Chicken Bouillon powder simply enhances chicken flavor goodness!

Cut the celery into strips and then into a small dice. You need 1 cup finely chopped celery.

Finely chop 1 1/2 cups of onions.

Peel and carrots first, then slice into thin coins. You need 1 1/2 cups total.

In a large stock pan combine celery, onions, and carrots with 1 tablespoon olive oil and turn the heat on high. Saute, stirring occasionally for 5 minutes.

While veggies are cooking, mince 4 cloves of garlic. Also remove the leaves from your thyme stems to measure 2 tablespoons of thyme leaves.

After 5 minutes of cooking veggies, add garlic, thyme, 2 bay leaves, 7 cups of broth (save 1 cup of broth for later) salt, chicken bouillon, and lots of freshly ground black pepper. Bring to a boil, add the chicken thighs, reduce to medium, cover and set timer for 15 minutes.

While the chicken is cooking saute the mushrooms on high heat with butter in a separate saute pan. You may wonder why I do not just throw the raw mushrooms into the broth mixture; it is because I prefer the look and taste of sauteed mushrooms over boiled mushrooms. Discard the stems and thinly slice the mushrooms. Put a saute pan on high heat and place 2 tablespoons butter in pan.

Once the butter has melted saute the mushrooms till golden brown on high heat. You want the mushrooms to have some color. After the chicken has cooked 15 minutes and the timer has gone off, add the rice and sauteed mushrooms to the broth mixture. Cover and cook on medium heat for another 30 minutes. After 30 minutes remove the chicken thighs and search and rescue the 2 bay leaves. Turn off the heat and let the mixture rest while you cut up the chicken.

Once the chicken has cooled slightly, cut into small pieces and add back to the rice mixture along with the fresh parsley. Taste for salt, and add more pepper, because I believe this dish needs a lot of pepper. Add the last cup of broth if you want the mixture more juicy. As the rice sits and cools it will absorb more of the liquid. But the last cup of broth is based on your personal choice of juiciness.

Turn on the fireplace and enjoy!

SOUTHERN CHICKEN & RICE RECIPE

Serves: 5-6 Servings
Prep Time: 40 minutes
Cooking Time: 50 minutes

INGREDIENTS

1 cup celery, chopped finely
1 1/2 cups onion, finely chopped
1 1/2 cups carrots, sliced into thin coins
1 tablespoon olive oil
4 cloves garlic, minced finely
2 tablespoons fresh thyme leaves
2 bay leaves
7-8 cups chicken broth (two 32 ounce boxes)
2 teaspoons salt
2 teaspoons chicken bouillon powder
1 1/2 pounds boneless, skinless chicken thighs
8 ounces baby bella mushrooms, stems removed, sliced thinly
2 tablespoons butter
1 1/2 cups basmati rice
1/2 cup fresh parsley, chopped finely

PREPARATION

Cut the celery into thin strips, and then cut again into a small dice to make 1 cup.
Finely chop a onion to measure 1 1/2 cups.
Peel and slice carrots into coins to measure 1 1/2 cups.
Combine celery,onions, carrots, and 1 tablespoon olive oil on heat high in a large stock pan. Saute for 5 minutes stirring occasionally.
While and veggies are cooking mince the garlic and remove the leaves from the fresh thyme stems.
After 5 minutes of veggie saute add the garlic, thyme, 2 bay leaves, 7 cups of broth (reserve 1 cup for the end), salt, bouillon powder, black pepper and the chicken thighs. Bring to a boil.
Once boiling, cover, reduce heat to medium and set timer for 15 minutes.
Remove the stems from the mushrooms, and thinly slice the mushroom caps. Put 2 tablespoons butter in medium saute pan and turn heat on high. Once the butter has melted, add the mushrooms and saute on high till golden.
After the 15 minute timer has gone off, add the rice and mushrooms, cover and set the timer for 30 minutes.
Finely chop the fresh parsley and set aside.
Once 30 minute timer has gone off, remove the chicken thighs, and search and rescue the 2 bay leaves. Turn off the heat and let the mixture rest. Once the chicken has cooled slightly cut into small pieces
Return the cut chicken to the rice mixture, along with the parsley. Stir to combine. Taste for saltiness and add more black pepper because this dish is better with lots of pepper. At this point you can decide if you want to add the last cup of broth. The juiciness factor is up to you…. remember the rice will absorb more liquid as it rests.

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CHICKEN MILANESE

June 5, 2019 Julie Sanchez

I have been making chicken milanese for over 30 years. We love the crunchy outside texture and the tender moist chicken inside. Combine it with a simple salad and a glass of rose and you have a perfect meal.

I only have almond milk in the fridge, since we use it for coffee, and it works just fine in this recipe. Of course if you have normal milk then use it. You can also use water if you do not have milk, since it would be silly to buy milk for 1/3 cup. I prefer panko bread crumbs over traditional bread crumbs since they offer more crunch. I buy grated parmesan from Whole Foods, as well as the parmigiana block for finely grating on the plate for the finishing touch. Any kind of vegetable or olive oil will work. The smaller the chicken breasts, the more tender they are.

If the chicken breasts come as a whole, cut the middle membrane out and discard. Pound the chicken breasts for 2 reasons, one to make them more tender and two to make them more even in thickness. Pound to about 1/2” thick. Do not pound them super thin, they will dry out when cooking.

Salt and pepper both sides of the chicken breasts.

Now prepare your 3 bowls for dipping the chicken. If you do not have wide shallow bowls you can use a plate for the flour mixture.

Mix 1/3 cup milk or water with 1 egg. Stir mixture with a fork.

Combine 1 cup panko bread crumbs with 2 tablespoons grated parmesan. Place in a bowl or plate and mix to combine.

Place your bowls in order ready for dipping. Start with the flour, then the egg mixture and then the bread crumbs.

Coat the chicken with flour, then dip it in the egg mixture.

Now coat the chicken in the breadcrumb mixture.

This stage can be prepared in advance. You could place chicken in the fridge if you are prepping way in advance.

In a medium saucepan melt 2 tablespoons butter with 3 tablespoons oil on medium high heat till the butter is melted and the mixture is sizzling hot.

Place the chicken breasts in the pan, cover, and start your timer on your phone. Cook 3-5 minutes on the first side till golden brown.

Flip the chicken once the first side is browned, cover once more and reduce heat to medium. Continue cooking till chicken is firm to the touch and fully cooked, about 4-5 minutes more, depending on how thin you pounded the breasts.

Drain on paper towels.

Serve with a simple salad. Garnish with some freshly grated parmesan.

CHICKEN MILANESE RECIPE

Serves: 2 People
Prep Time: 15 minutes
Cooking Time: 8-10 minutes

ingredients

2 chicken breasts, skinless and boneless, pounded thinner
1/2 cup flour
1 egg
1/3 cup milk, or almond milk (you can also use water in a pinch)
1 cup panko bread crumbs
2 tablespoons parmesan cheese, finely grated
3 tablespoons olive or vegetable oil
2 tablespoons butter

pREPARATION

Split the chicken breast in half if you have a whole chicken breast. Remove the center membrane and discard. Pound the chicken flatter to about 1/2”thick.
Salt and pepper both sides of the chicken.
Measure 1/2 cup flour and place in a shallow bowl or plate.
Combine 1/3 cup milk or water with one egg in a shallow bowl and stir with a fork till combined.
Measure 1 cup panko bread crumbs with 2 tablespoons grated parmesan cheese into a bowl or plate and mix to combine.
Dip the chicken first in the flour, then in the egg mixture and then in the breadcrumb mixture. Place the chicken on a clean plate.
Heat 2 tablespoons butter and 3 tablespoons oil in a medium saucepan on medium high heat.
Once the oil mixture is sizzling, place chicken in the pan, cover, and set your stopwatch on your phone. Cook 3-5 minutes till golden brown. (If you do not have a cover for your saute pan then just use a dinner plate)
Once the first side is golden brown, flip the chicken over, cover the pan, and reduce heat to medium. Cook another 4-5 minutes till fully cooked. The length of time really depends on how thin you pounded the chicken.
Drain the chicken on paper towels. Garnish with freshly grated parmesan cheese and a Simple Green Salad (recipe is here)

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CLASSIC CHICKEN SALAD

July 1, 2016 Julie Sanchez

When my son Christopher comes home to visit, he knows this chicken salad will be in the fridge waiting for him to devour with some watermelon cubes on the side...this is a given. I too am a big fan of chicken salad; I had been tweaking my recipe for years, until I came up with a perfect combination of roasted chicken breasts with sweet grapes, celery, toasted almonds, all blended with a creamy tangy dressing. Roasting the chicken, instead of poaching it, gives the chicken tenderness and flavor. Ina Garten inspired me to start roasting my chicken. A lot of the chicken flavor is lost in the broth when you boil it, when you bake it all the flavor remains in the chicken. My dressing was inspired from The Neiman Marcus Cookbook chicken salad recipe. Their dressing is a combo of mayonnaise, apple cider vinegar, and heavy cream. I added some dijon for some zip which results in a creamy, moist chicken salad. This chicken salad is timeless, it will never go out of style...its a classic!

You will need 4 split chicken breasts with skin and bone. I have just discovered mayonnaise made with avocado oil. Its tastes just like regular mayo, but it's better for you. The brand is Primal Kitchen and it is sugar free and they use cage free eggs (Paleo approved). You can use either green or red seedless grapes. I know the heavy cream sounds so decadent, but I promise it makes for a delicious and moist salad.

Preheat the oven to 350. Place chicken skin side up on the pan. Roast the chicken for 45 minutes.

While the chicken is baking, prep your other ingredients. Wash your celery, then cut off the ends. Then slice the celery as thin as possible. I like the crescent shape of thin celery, better than diced celery, because it is more in proportion in size to the chicken and grapes, and it adds an extra shape and texture to the salad.

Simply wash your grapes and slice them in half, set aside.

Heat a small saute pan on medium high heat, add your almonds and after about 5 minutes you will begin to smell the almonds, at this point begin to stir them until they get a little color on them. The whole process should take less than 10 minutes. Roasting the nuts gives them color and flavor. (You may want to store the remaining almonds in the freezer to keep them fresh)

Combine in a small bowl the mayonnaise, apple cider vinegar, heavy cream, dijon mustard, salt and a generous grinding of fresh black pepper. Whisk till smooth. Place in the fridge while your chicken is baking.

Now your prep work is complete.

When you remove the chicken from the oven, immediately flip the chicken over, skin side down. Swirl the chicken around in the pan juices. While the chicken is cooling it will stay moist and absorb some of the wonderful juice in the pan. Let cool for 15-20 minutes.

Bring your chicken to a cutting board. Remove the skin and bones. Tear into strips. Then dice the chicken with your knife into small bites.

Combine the chicken, the grapes, the celery, and the pecans into a large bowl. Add 3/4 of the mayo dressing mixture. You can always add more once you have mixed everything up. Chicken breasts can vary in size, so you may not need or want all the dressing. I do recommend that you use a little more dressing than you think you need since the chicken will absorb some of the dressing while cooling in the fridge. I used to save some of the dressing for the next day in case it was too dry, but now I know to add a little more than I think I need. Taste the salad to make sure it is salty enough for your taste.

I love chicken salad on lettuce with tomatoes and avocado on the side. But my favorite way is sandwiched between slices of multi grain bread with some spring mix lettuce.

CLASSIC CHICKEN SALAD RECIPE

Serves: 4 people
Prep Time: 20 minutes
Cook Time: 45 minutes

INGREDieNTS

4 chicken breast halves, with skin and bone
3/4 cup celery (2-3 stalks sliced thinly)
3/4 cup seedless grapes, sliced in half
1/2 cup sliced almonds, lightly toasted
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
3 tablespoons heavy cream
1/2 teaspoon salt

PREPARATION

Preheat oven to 350. Place chicken skin side up on oven proof pan or cookie sheet with sides. Bake for 45 minutes.
Cut ends of celery, then thinly slice.
Cut the grapes in half.
Put a small pan on medium high heat. Add the almonds and toast till golden, about 5-10 minutes. Stir often.
Combine mayo, apple cider vinegar, dijon, heavy cream, and salt. I also add a generous amount of freshly cracked pepper. Place in the fridge till the chicken is ready to chop.
When you pull the chicken from the oven, flip the breasts over, skin side down so when the chicken is cooling it will absorb some of the yummy juice in the bottom of the pan. Let the chicken cool 15-20 minutes.
Place the chicken on your cutting board, remove the skin and bones and tear into strips. Then cut the strips into small bites.
Place the cut up chicken in a large bowl and then add your celery, grapes, and almonds. Add 3/4 of your mayo mixture. Chicken breasts come in all different sizes, so you may not need all the mayo mixture. Stir to combine and taste for salt, and if you need to add more mayo, do so now. I have found that the chicken absorbs some of the mayo mixture when it is cooling, so add a little more than you think you need, so it will not be dry later.
Store in the fridge in an airtight container. It will be better once it is cold and the flavors have combined.

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CASHEW CHICKEN WITH VEGETABLES

April 2, 2016 Julie Sanchez

My cashew chicken is packed with crunchy vegetables and glazed with a slightly salty, sweet, and spicy sauce. Its a one pot meal. It takes some prep work, but the actually cooking time is super fast. Its the perfect meal to prepare for guests. You can prep ahead, then all your guests can sip wine and watch you perform . When my kids were little, this was my son's Christopher's most requested meals. I would serve it over white rice. Now that my husband and I are always trying to lose weight we skip the rice. With or without rice, its a much more colorful and healthy alternative to Chinese take out.

I love to use coconut oil as much as I can. Its such a healthy oil, but it does have a coconut taste, so in this recipe its perfect. If you do not have any, than use olive oil or any oil you have. I like to buy a bag of cashews from Whole Foods and then throw the bag in the freezer until I need them again. If I put them in my pantry, they will go bad before I can use them again. Try to buy organic veggies if you can!

Stand the red pepper up, and cut down 4 sides of the pepper. Discard the core. I only use half the red pepper in this recipe. If you love red pepper than you can use the whole pepper. I just feel a little bit of pepper goes a long way.

Cut your sections in half and then cut thin slivers, as thin as you can.

Peel the carrots, then cut into about 2"-3" pieces. Then cut the pieces in half so they lay flat on the cutting board. Then cut into matchsticks.

You need 2-3 heads of broccoli, about 4 cups, cut into bite size pieces.

Did you know that jicama is one of the few very low calorie root vegetables. It is one of the finest sources of dietary fiber. It also contains important minerals like magnesium, copper, iron, and manganese. To prep the jicama cut the top and bottom off the jicama. Then cut all the sides off. I know there is waste but it is very difficult to peel a jicama. And this way you have a cube to easier make your matchsticks. My husband, who is from Mexico cringes when he sees me cut the jicama this way. He will take forever peeling it and not wasting one ounce of jicama. I am a more practical cook. If you can not find jicama then buy a can of sliced water chestnuts in the Asian isle of your grocery store.

Trim the extra peeling off. Then cut into thin slices. Then stack 2 slices at a time and cut into matchsticks.

In this recipe I like to cut the green onions on the diagonal. It simply looks cool to me this way. Save a few green slices to garnish your dish at the end.

I prefer chicken breast tenders over chicken breasts since they already come in little tender strips. But you could substitute chicken breasts if your prefer. I have to admit I do not like cutting up chicken...its so slimy! Cut your chicken last since it will contaminate your cutting board.

Since this is a very quick cooking dish you must measure and prep before you begin cooking. Here are all my veggies, my cashews measured out, my garlic, and a few green onions in the front saved for my garnish.

The whole cooking process is so quick, its basically a stir fry, so you need to have everything ready to go before you begin cooking. In a small bowl set aside 3/4 cup chicken broth. Pull out your measuring spoon and corn starch and set aside. If you mix it together ahead of time the corn starch will turn into a glob in your bowl. The corn starch will create the glaze that we crave.

In another bowl combine your teriyaki sauce, soy sauce, and honey and mix to combine. Now the hard part is done!

You want your chicken to get some color, which is why when you first place it in the hot pan you do not move or turn it for a few minutes. My camera lens was covered in steam when I shot this photo...looks a little mystical.

Cashew Chicken with vegetables is now ready for its closeup.

CASHEW CHICKEN WITH VEGETABLES RECIPE

Serves 4 people

Prep Time: 25 minutes

Cook Time: 11 minutes

ingredients

red pepper, use 1/2 of pepper, cut into thin slices
3 carrots, cut into thin matchsticks
2-3 broccoli heads cut into bite size pieces, about 4 cups
1 jicama, cut into thin matchsticks (you can substitute a can of sliced water chestnuts)
1 bunch green onions, cut into diagonal slices
2 lbs chicken breast tenders, or 3-4 boneless, skinless chicken breasts
3/4 cup roasted and salted cashews
4 cloves of garlic, minced
3/4 cup chicken broth, or water
2 tablespoons corn starch
1/2 cup soy sauce
1/3 cup teriyaki sauce
2 tablespoons honey
Sriracha sauce, as many squirts as you can handle
1 tablespoon coconut oil, or olive oil

preparation

Cut your red pepper into thin slices, I only use half the pepper.
Peel your carrots, cut into 2"- 3" chunks, then slice the chunks down the middle so they lay flat on the cutting board. Now cut into matchsticks.
Cut the broccoli into bite size pieces.
Cut the top and bottom off the jicama. Then cut down all four sides till you have a square. Then cut into slices. Stack 2 slices at a time and then cut into matchsticks.
Cut the green onions on the diagonal. Save some of the greener part of the green onion for the garnish.
Cut the chicken into bite size pieces.
Measure out your cashews and set aside.
Mince your garlic.
Measure out 3/4 cup of chicken broth and set aside, and pull out your cornstarch and measuring spoons.
Combine your soy sauce, teriyaki sauce, and honey in a small bowl.
Place a large sauté pan on high heat. You will keep the heat on high the entire 11 minutes.
Let pan heat up for a few minutes, you want the pan really hot.
Add 1 tablespoon oil, swirl around the oil and then place the chicken in. Do not dump the chicken in, scatter it around the pan. Now is the time to salt and pepper the chicken. Set your stopwatch on your phone. Do not stir chicken, let it sit for 3 minutes, so the chicken can get a little brown. After 3 minutes stir the chicken, let it cook for 2 more minutes.
Add the carrots and pepper, cook one more minute, stirring constantly.
Add the broccoli and garlic, cook for 1 minute, stirring constantly.
Pour the soy sauce mixture in. Cook for 3 more minutes while constantly stirring.
Add the jicama, cashews, and green onions, and stir.
Mix the cornstarch into chicken broth till dissolved, and add to the pan, stir and cook 1 more minute. ( 11 minutes total cooking time) Add srirachi to taste.
Garnish with the remaining green onions.

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CHICKEN MEATBALLS

January 22, 2016 Julie Sanchez

These chicken meatballs are so much healthier and lighter than traditional meatballs made with ground beef. If you are on a paleo diet these meatballs are legal since they do not contain any breading or cheese. I added fresh chopped spinach to the recipe for both color and added nutrition. They are great on top on spaghetti noodles, but if you are trying to stay away from carbohydrates they are equally delicious on zucchini noodles...which are colorful, healthy, and delicious!

I prefer ground chicken thighs over ground turkey or ground chicken. Thigh meat is more moist and has more flavor than breast meat in my opinion. I usually buy marinara...there are so many good ones at Whole Foods. I like the Monte Bene brand pictured above, but I also like Organico Bello. I also add nutritional yeast, which you can leave off if can not find it. It basically replaces the parmesan cheese that I normally put in my meatballs. My husband are both trying to lose weight so we cut out dairy as much as possible during the week. I garnish the dish with fresh basil, but if can not find it, no biggie, it simply adds a little zip to your dish.

If you are following a paleo diet or if you are trying to reduce dairy in your diet you may have seen nutritional yeast in recipes. It is a deactivated yeast that is produced specifically to be healthy. It is also gluten free and vegan, and can be used the same way you would use parmesan cheese. Its yummy sprinkled on popcorn!

I use a half of a 5 ounce box of fresh spinach in this recipe. Chop the spinach up finely and set aside. You need one cup chopped spinach, but if you eyeball grabbing half the box, there is no need to measure.

Add the chicken, chopped spinach, nutritional yeast, grated onion, garlic, red pepper flakes, oregano, salt and pepper to a medium size bowl. I like to grate the onion so you do not get chunks of onion. When you grate an onion you will also get onion juice which helps flavor the meatballs. Grate the onion in separate bowl, so you measure it the first time. Then in the future you can grate it right into the chicken mixture. You need about 1/2 of small onion, or 1/3 of a larger onion.

Wash your hands and start mixing up the mixture with your hands. Its the best way to distribute everything, and it feels awesome to squish the mixture between your fingers.

Grab a cookie sheet line and line it with parchment paper or foil, for easy clean up. Put a little olive oil on your hands and roll the balls a little smaller than a golf ball. You will get about 25 to 30 balls. Half way through, you will need to wash your hands and put oil on them again. Your hands get too chickeny and the balls start looking messy...which is the time to stop, wash, and oil.

First pour your marinara in a large pot and turn burner to low heat to heat up your sauce. Pull out a large skillet and turn heat on medium high, let the pan heat up and then put in 3 tablespoons olive oil. Place meatballs in pan and let brown, turning them so they can brown on all sides. I like to use tongs for turning the meatballs. Once they are browned you can place them in the marinara and let them finish cooking in the marinara, or you can reduce the heat, put a lid on your skillet, and finish cooking them in the original skillet. They will not stay round and perfect, and that is OK. They will have been made with love, they will taste great, and some balls will look better than other ones...such as life!!

My beautiful imperfect chicken meatballs!

If you can find fresh basil, roll up couple of leaves like a cigar and finally cut the basil into chiffonades for your garnish.

The meatballs are great on top of zucchini noodles or spaghetti noodles. Either way they will be delicious!!

CHICKEN MEATBALLS RECIPE

Serves 4 as a main dish

Prep Time: 10 Minutes

Cooking Time: 25 MInutes

INGREDIENTS

1 1/2 pounds ground chicken thighs
1 cup finely chopped spinach (1/2 of a 5 ounce box)
1/4 cup grated onion with the juice (1/2 of a small onion)
3 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon nutritional yeast (or parmesan cheese)
One 24 ounce jar of marinara
3 tablespoons olive oil
fresh basil for garnish

preparation

Chop up your spinach finely and set aside.
Grab a medium size bowl, add the chicken, the spinach, the grated onion with its juice, garlic, red pepper flakes, oregano, salt, and nutritional yeast. Leave off the red pepper flakes if you do not like spicy food.
Combine the chicken mixture with your hands, making sure all the ingredients are combined.
Grab a cookie sheet and line with parchment paper or foil (for easy clean up).
Oil your hands and begin rolling the mixture into balls a little smaller than a golf ball. Place on your cookie sheet. Halfway through this process your hands will become coated in chicken, and the meatball rolling will be difficult. Simple wash your hands, oil your hands, and start again.
Heat up the marinara in a large pot with a lid on low heat.
Heat up a large skillet on medium high heat. Let your pan get hot first. Then add your oil and add your meatballs one by one. After they begin to brown keep turning them till all the sides are browned. You are not trying to cook the meatballs at this stage, just simply putting some color on them. As you turn them they may lose their perfect round shape.
At this point you can put the meatballs in your warming marinara, put the lid on, and simmer for 20 minutes. Do not put the oil from the saute pan in the marinara. Alternatively, you can put a lid on the skillet you browned the meatballs in, reduce the heat to low and simmer for 15 minutes. It really depends on how you want to serve your meatballs...whether in a sauce or resting on the sauce!
Serve on zucchini noodles, or noodles of your choice. Garnish with the basil.

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