Mexican Stewed Chicken

Trust me on this one. Sounds weird and looks weird but it's really good. Promise. My husband reminded me tonight it's one of his favorite meals that I make. I wish I had come up with it but we have Rachel Ray to thank for that. I have made this a few different ways and they have all turned out good. She originally uses chorizo but I have never been a big fan of it, or I have never had good chorizo. Who knows. But, a butcher suggested kielbasa to be a good substitute so that is what I have always used (yes, "hot dogs" again for my 3 year old. Gotta use up what's in the fridge :)).

I have a hard time deciding whether to eat this with a spoon or a fork. I guess you could shred the chicken after you cook it, or start with it cut up. But I like the rustic feel of having a whole thigh, or breast in my stew so I guess the the battle will continue. My husband likes this with rice while I prefer a big chunk of crusty bread to soak up all the good juices, so I try to have both on hand when I make it. I love having this as leftovers mmmm. Bless you Rachel Ray. 

Mexican Stewed Chicken adapted from Rachel Ray

Serves 6

Ingredients 

7 oz kielbasa diced

6-8 boneless skinless chicken thighs (I've used breasts as well)

2 tablespoons oil

1 cup white wine OR chicken broth 

1/2 onion diced

1 large red OR green bell pepper diced 

1 1/2 cups celery diced (same amount as onion combined with pepper)

1 carrot diced - optional

1 jalapeño sliced, (usually take half the seeds and ribs out to tone the heat down for my 3 yr old)

14.5 oz can diced tomatoes

1 can chicken broth

~3/4 cup green olive with pimentos OR black olives

Salt and pepper

Toppings: cilantro, avocado 

Eat with: rice, and/or crusty bread

Directions

Heat oil in a large deep pan over medium high heat.

Salt and pepper and brown chicken on both sides and remove to a medium bowl.

Brown kielbasa and remove to the bowl. 

Turn heat to medium.

Add all veggies to the pan and allow them to sweat and soften.

Pour in white wine to deglaze pan. 

Add chicken broth, tomatoes, and olives. 

Add a bit more salt and pepper to taste. 

Also add back to the pan the kielbasa and chicken to cook through- about another 5 min or so. 

Serve with rice and/or bread. 

Top with cilantro and/or avocado.

Grilled Asian Chicken and Edamame

The grill has revolutionized stir fry for me. I guess it's not really stir fry anymore. Meet the humble rice bowl. So ridiculously good. In order to accomplish such great flavor in your veggies I recommend buying a grilling basket. Ours has holes that are just big enough that the edamame doesn't fall through. Perfect :) 

Grilled Asian Chicken and Edamame  

Serves 4 

Ingredients

3 teaspoons sesame oil

4 chicken breast

1/2 of a small head of cabbage, chopped

1/2 small onion, diced

2-3 cups shelled frozen edamame

4 cups cooked Jasmine rice

Sauce

1/2 cup low sodium soy sauce

1/2 cup honey

1/2 cup oyster sauce

1 clove garlic, smashed and chopped 

1 tablespoon fresh ginger 

Directions

In a small bowl whisk together the sauce ingredients. Pour about 1/4 - 1/2 of it into a gallon size ziplock bag. 

Add chicken and 2 teaspoons sesame oil to the gallon size bag. Use a kitchen mallet or something heavy and flat to pound the chicken carefully to about 1/2 - 3/4 inch thickness. *It's important to always flatten your chicken to even thickness to make sure it cooks evenly and you avoid dry edges. Allow to marinate while you chop the veggies and heat the grill. Or longer if you like but I rarely think that far in advance :)

Heat grill to 400 degrees

In another gallon size bag add chopped cabbage, onions, edamame, remaining sesame oil, and salt and pepper. Close it and mix well. Pour onto grilling basket.

Turn all the burners to medium and place chicken on one side and the veggie basket on the other. Close the lid. Flip the chicken and stir the veggies after 7 minutes. Cook another 7 minutes. Remove from grill and allow the chicken to rest for about 4 minutes. slice the chicken. 

I like to put the chicken and veggies on a giant platter and serve the sauce and rice separate so everyone can make their own bowl the way they like it. My little boy is a fan of serving himself lately. 

Enjoy!