Spicy chicken, rice, black bean soup

So I made some cornish hens last night. I got some big ones and stuffed their butts with fresh cut lime wedges, fresh cilantro and minced garlic. I seasoned the skin with a chipotle rub from pampered chef along with paprika, chili powder and ground cayenne pepper. I roasted at 425 for 20 minutes then covered with foil for another 40 minutes and let sit to rest. We munched on it a bit but I had leftovers so I decided today to make a soup out of the meat. Since the hens were cooked in southwest spices I needed a soup to reflect that essence.

It turned out sooooo good..and was so easy to make.

I winged this so I do not have measurements of ingredients. Making soup outta leftovers is a creative process and not exact science. I have mad soups off of some else's recipe and I never end up adding what they do because our tastes are different.

After I picked off all the meat I sliced and diced some onions, celery, carrots, and corn off the cob. I sauteed that in a little olive oil in a dutch oven then added 2/3 cup of uncooked basmati rice, I use basmati for every recipe because it's my favorite.

Then I took the 2/3 measuring cup and filled it with water twice rather than try to figure out what cup doubles it. It's a little hard to do math when you got the burners going.
So I also had frozen chicken broth in the freezer probably 1 1/2 cup-2cups worth. I thawed it in the microwave and added that. Bring to boil, turn down heat cover and simmer 10 minutes or until rice is cooked. Then add chicken, beans of your choice (I used black), cilantro, garlic poweder, sea salt, black pepper, chili powder, cayenne pepper, cumin, and I used chipotle, oh and almost forgot a good 2-3 tbsps on Franks Red Hot sauce. I really use it a lot because we like things with a little kick and Franks isn't that hot, it's just right and has the perfect flavor to compliment anything.

I simmered all that about 10 more minutes then removed from heat let it sit so the flavors marry and it can cool for another 10 minutes. Then garnish with whatever you want, a little guacamole, sour cream or greek yogurt, shredded cheese, tortilla chips or whatever floats your boat.

Variations of meat for this recipe could be hamburger, stew meat or beef brisket. You could even sub in potatoes instead of rice. Make sure to freeze your leftovers in handy quart size freezer bags in individual servings for easy heat up lunches.

Sorry for the language on this, but I cracked UP over this, so true!!!

Curry chicken with okra and rice

Every once in a while I get a hankering for Indian or Middle Eastern Cuisine. I had to make up some curry chicken with okra, rice with chick peas and fried pita bread with a cucumber relish on the side.

Ok so the awesome thing about making indian/middle eastern cuisine is that you can use so many variations, vegetables and meat. In place of chicken you could use stir fry beef meat, lamb, pork (although forbidden meat in Islamic communities) or seafood such as white fish, shrimp or scallops. It would all taste good. Since I had chicken and it's cheap that's what I opted for.  The rice recipes can vary too which I will explore more later as I go but for now will stick to the recipe I used. I did burn the oil some which is why the rice is brown. I told you I will let you know when I screw something up!
The bread is just pita bread you can find in any store toasted with butter and seasonings in the pan and cut into triangles. The salad mixture in the bowl on the side is actually straight up from an Iraqi recipe. I will include that as well, it's super easy but packs a punch in taste and even better when you get a little scoop on your fork along with the rice and curry mixture.

Recipe:

Skin and bone on chicken breast
Tbsp Hot Madra Curry powder found in Walmart
Tsp Turmeric also found in walmart
1 tbsp minced garlic
2-3 Tbsp Tikka Masala paste found in Kroger international aisle
1 cup garbonzo beans aka chick peas found in most stores
1 cup basmati rice
1/4 cup diced onion
1/2 cup sliced fresh okra
1 small tomato diced or half can diced tomatoes
2-3 tbsp. oil

For Cucumber relish:

1 cucumber diced
1 small tomato diced
1/2 small onion diced finely
1/4 cup balsamic vinegar
Sea salt
Ground black pepper

Pita Bread
Butter
Garlic
Oregano
Parsley

Turn oven to 325 degrees. Prepare chicken cutting off skin. Rub with dry Curry and Turmeric and get a cast iron skillet hot with a little oil maybe a tbsp. Sear both sides of chicken about 2 minutes per side, then remove from heat, cover with foil and place in the oven about 40 minutes. Check at 30 minutes just in case it's done depending on thickness and then again at 40 and so on. Let cool on cutting board.  Shred chicken into chunks when cool enough to handle. 

While chicken is baking get rice prepared. Follow instructions on packet or my variation is to heat a little oil and put in diced onions and a little minced garlic, then I add the rice and chick peas and let them brown just a bit in the pan then add my water. Most basmati rice recipes call for about 20 minutes cooked covered and let stand 5 minutes.

While rice and chicken are cooking prepare the Cucumber Relish by mixing all ingredients in a bowl and place in the fridge.

Get a large skillet and heat another Tbsp oil. Toss in the garlic, onions and okra and let cook about a minute then toss in the tomatoes.  Next put in your chicken and the tikka masala paste and simmer about 5 minutes until okra is slightly soft. Set aside.

Next heat a skillet and cut the pita bread in triangles and spread with butter and seasonings and brown on both sides. 

That's it! Pretty easy!