Chicken and Egg - Janice Cole [88]
Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the eggs, and cook for 3 to 4 minutes or until the whites are set and the yolks are still soft.
When the eggs are almost ready, reheat the rice mixture over medium heat for 1 to 2 minutes or until hot. Stir in the cilantro.
Serve the rice topped with the eggs.
NOTES
The secret to good fried rice is to plan ahead. Cook the rice the day before or use leftover rice.
This dish goes together very quickly when all of the ingredients are assembled and ready to cook. Because the eggs should be prepared as soon as the rice and vegetable stir-fry is completed, have the nonstick skillet with the oil ready to heat, and the eggs cracked into individual cups before you begin.
SERVES 4
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 teaspoon hoisin sauce
½ teaspoon Asian chili sauce, such as Sriracha, or more to taste
2 tablespoons canola oil
1 ½ cups cabbage coleslaw mix
¾ cup shredded carrots
1 medium onion, halved lengthwise and halves cut lengthwise into slivers
½ cup frozen baby peas, thawed
2 garlic cloves, minced
3 cups cold cooked basmati rice (see Note)
4 eggs (see Note)
½ cup coarsely chopped fresh cilantro
Chicken Couscous with Pistachios
This quick one-pot meal can be prepared in 6 minutes of hands-on time. The key is to prep all of the ingredients before you start cooking. The enticing sweet-savory background note in this dish comes from the addition of cinnamon. This recipe was developed with chicken breasts, but boneless, skinless chicken thighs or chicken tenders would be equally good.
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Heat a large skillet over medium-high heat. Heat the oil. Add the chicken and onion, sprinkle with the salt and pepper, and cook for 3 minutes or until lightly browned, stirring frequently. Add the carrot, garlic, and cinnamon and cook for 30 seconds or until aromatic.
Stir in the broth and raisins. Bring to a boil, reduce the heat to medium-low, and simmer for 1 to 2 minutes, or until the chicken is no longer pink in the center. Stir in the couscous. Cover and remove from the heat. Let sit for 5 minutes or until the liquid is absorbed. Stir in the pistachios and green onions.
Serve immediately.
SERVES 4
1 ½ tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast halves, cut into ¾-inch pieces
1 small onion, halved and sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 carrot, finely chopped
2 garlic cloves, minced
1 tablespoon ground cinnamon
1 ¾ cups reduced-sodium chicken broth
½ cup raisins
1 cup couscous
½ cup salted roasted pistachios or almonds
½ cup sliced green onions (green part only)
Cheddar-Dill Chicken Cobbler
Create a heartland farmhouse supper with this savory version of a traditional cobbler. The dill-flavored chicken and vegetable stew is topped with cheddar drop biscuits for a warming meal that’s perfect after you’ve trudged through the snow to gather the eggs in your chicken coop.
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To make the cobbler: Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes or until it begins to soften, stirring occasionally. Add the carrots and cook for 2 minutes. Stir in the garlic and cook for 30 seconds or until aromatic. Stir in the flour and cook for 1 minute. Whisk in the broth, half-and-half, lemon juice, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes or until the vegetables are crisptender, stirring occasionally. Stir in the chicken and dill, and set aside.
To make the biscuitS: Preheat the oven to 400°F. Butter an 11-by-7-inch glass baking dish or coat with nonstick cooking spray. Pulse the flour, baking powder, and salt in the