Chicken Veracruz

35 minutes. serves 4

1 tbs olive oil
4 skin-on, bone in chicken breasts (about 1.5lbs)
dried oregano
salt
1 poblano chili pepper, stemmed and seeded
1 white onion
1 large tomato (i don't like tomato, i substituted with a large green pepper)
2 cloves of garlic
1/2 cup chopped pickled jalapenos
1/2 cup pimentos
1 cup dry white wine

1. heat olive oil in a skillet over high heat. sprinkle chicken with oregano and salt. sear the chicken until well browned (about 7min per side)
2. meanwhile, slice the peppers and onions and garlic
3. once the chicken is browned, add veggies. cook until veggies soften (about 5 min). sprinkle with salt and add wine. bring to a boil. cover and simmer until chicken is finished cooking about another 10 minutes.
4. serve!

per serving: calories 421, fat 22g, cholesterol 109mg, sodium 1,304 mg, carbohydrate 9g, fiber 1g, protein 36g.

recipe taken from the june 2011 food network magazine

Dopiaza Curry

I needed a quick and healthy meal that would fill me up!

ingredients

1.5 cups brown rice

1 jar Pataks Dopiaza Curry (found at Horrocks, Meijer and World Market)

2 peppers, 1 red, 1 green

2 large white onions

12 ounces of chicken

1 head of cauliflower

1. Cook the rice as box instructs

2. Start cooking the cauliflower, bring water to a little boil

2. Cut the chicken up and start cookin

3. Add your chopped veggies once the chicken is done

4. when the rice, and cauliflower are done add to skillet of chicken and veggies

5. stir it around a bit so the cauliflower becomes very small and blended into the rice. (I have found this to be a great trick to use less rice but still have something of substance to hold the sauce). 

6. Add the entire jar of Pataks sauce and let simmer on low for 15 minutes so the flavor sinks in. 

Serves 4. My calorie count came to 353 per serving.