Chicken-Chili Stew

Every year when the weather turns chilly, I make a batch of this chicken-chili stew.  Actually, I make several batches throughout the fall and winter.

It's hearty and flavorful and healthy!  (Yes, it is!)  The stew is chock full of veggies and lean protein in the form of chicken breast and beans.  It might not be beautiful, but it's delicious!

Although I changed it up a bit, the recipe pretty true to the original...I still have the photocopy (!) of the recipe that my mom must have ripped from a magazine.  (Remember *photocopying and mailing* recipes?!?  Yes, there was a day before the internet.) No magazine name on the photocopy, but it was apparently sent in by a reader named Joan Voan...thank you, Joan!)

Chicken-Chili Stew

olive oil
6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium white onion, chopped
1 green bell pepper, diced
2-3 cloves garlic, minced
2 (14 oz) cans stewed tomatoes
1 (15 oz) can pinto beans, drained
2/3 cup salsa (I like On the Border, medium)
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. kosher salt

Pour about 2 tablespoons (just eyeball it) of olive oil into a large dutch oven and heat on medium-high.  Season the chicken with a bit of kosher salt and freshly ground pepper.  Add the chicken in 2 batches and cook, turning occasionally until lightly browned.  (Do not worry about cooking all the way through, it will finish cooking later).  Remove to a plate with a slotted spoon and set aside.

Pour a bit more olive oil to the pan.  Add the onion and bell pepper.  Stir occasionally and cook until the onion begins to become translucent and the peppers are getting soft.

While this is cooking, open the tomatoes and  and chop roughly using kitchen shears right in the can.  Set aside.

Add the garlic and cook, stirring, about 30 seconds.

Add the tomatoes,  beans, salsa, chili powder, cumin and salt.  Bring to a simmer.  Add the chicken and any accumulated juices from the plate.  Cover, reduce heat and simmer about 20 minutes.

Ladle into bowls and serve with any combination of the following:

***
sour cream
cheddar cheese, shredded
avocado
green onion
fresh jalapeno slices
cilantro
Dos Equis Amber (this goes with the chili, not on it.) ;)
***

Chicken-Chili Stew...a must make for chilly evenings!

Grilled Ham, Pear, and Cheese Sandwiches

I only make these in the fall & winter.  I guess cooler weather makes me think of pears, and cheese, and chewy bread toasted in butter.  (Now, I'm hungry.)  They're so good and comforting and EASY...I really should make them all year. 

{Yes, there is a bite taken out of that sandwich.  I'm sorry; I couldn't help myself.}

Here's all you need:

Grilled Ham, Pear, and Cheese Sandwiches

sliced sourdough bread
swiss cheese slices
deli ham, sliced thin
pear, sliced thin

Start out with your bread...layer on a slice of cheese, ham, the pear slices and one more slice of cheese.  Top with the other slice of bread.

(No condiments necessary, but if I *had* to add one, I'd choose Dijon mustard.)

That extra slice of cheese on top will help keep the pears from sliding out.

Melt some (salted) butter in a pan over medium-low heat.  Add the sandwiches. Before covering the pan with the lid, add a few pats of butter on the top slices of bread.  Cover and cook until the bread is golden and toasted.

Flip the sandwiches and cook the other side.

I love sandwiches. Do you?

Chicken with Spicy Coconut Sauce

Isn't it one of the best feelings in the world when you cook for someone and they love what you made?  This simple chicken dish is one of our family favorites...and when I made it for my dad over the summer, he asked for the recipe.  It made my day.

There are more ingredients than these in the dish, but these are the main players.  If you've never tried Basmati rice, be prepared to fall in love with it.  Even just a whiff of it cooking makes me happy.

{Plus, it's really fun to say.  "Basmati. Basmati."  Totally more fun than, "Minute Rice. Minute Rice."}

Chicken with Spicy Coconut Sauce
{adapted from Everyday Food, issue 24}
Serves 4

rice:
1 c. basmati rice
1 & 3/4 c. chicken stock or broth
pinch kosher salt

chicken & sauce:
1 c. canned, unsweetened coconut milk (not low-fat)
1 jalapeno
vegetable oil
4 chicken breasts, boneless & skinless
kosher salt & freshly ground pepper
1 TBSP fresh lime juice
1/2 tsp. kosher salt
lime wedges

In a saucepan, combine the rice, chicken broth and a pinch of kosher salt.  Bring to a boil.  Reduce heat, cover and simmer 20 minutes, or until all of the broth has been absorbed.  Remove from heat, fluff with a fork and keep covered and warm until ready to serve.

Meanwhile, in a small saucepan, heat the coconut milk to a simmer.  Continue cooking on a low simmer, stirring occasionally, until thickened and reduced, about 20 minutes.

Preheat the broiler and move oven rack to top position.  Place the jalapeno on a cookie sheet (or if you don't want to wash something else, a folded piece of heavy duty foil).  Place the pepper directly below the flame and check every few minutes.  Turn the pepper as each side blackens.

Your pepper will go from this:

to this:

Set aside to cool.

Coat a grill pan with oil.  Season the chicken breasts with salt and pepper.  Cook until no longer pink in the middle, about 6 minutes per side, depending on the thickness of the chicken.  Set aside and keep warm. (Alternately, cook on the grill.)

Peel the blackened skin off of the jalapeno.  It will slip off quite easily.  Use a knife or your fingers.

Roughly chop the pepper, removing ribs and seeds, if desired.  (Mr. E is not crazy about really spicy food, so I removed most of the seeds and ribs...the sauce was still spicy, just not sweat-on-your-upper-lip spicy.)

Using an immersion blender, blend the reduced coconut milk, jalapenos, salt and lime juice until smooth.  (You could also use a regular blender.)

Slice the chicken and serve with the rice and sauce.  Add a lime wedge for squeezing, if desired.

Dinner is served. :)

{psst...if you have leftovers: the next day, toss the cold rice and sliced chicken with a couple of handfuls of torn baby spinach, arugula or both. Top with the leftover sauce and salt/pepper for a cool & tasty salad.}