Hello Boy and Girls!
I know I haven’t been around for a bit, but we’ve been under a lot of water here in this part of the world and by that I mean we’ve had enough rain over the past couple of weeks to float Noah’s Ark! Now you’re probably saying to yourself, ‘Self, if it’s been raining, why would that stop her from being on the computer?’ Well you know what, that’s a really good question and I guess I’m just using it as a good starter subject for today’s post!
Even though it’s been a deluge here, I still have been keeping myself busy; I do have a house to keep clean you know! One day I had to go to the dentist to get a chipped tooth fixed and another day I had a mechanic here to fix the washing machine. Chef P took off on Friday so we just had a three-day weekend and tried to get things done that needed be, but the rain did put a bit of a ‘damper’ on things!
Amazingly today, it stopped raining about 9:30 this morning and it’s been dry ever since (it’s now after 4:00), but we’re supposed to get a little more rain later.
I made a nice chicken dish the other night that I haven’t made in some time and thought I’d post it here. Unfortunately I forgot to take pictures again (another brain fart!) so you’ll just have to imagine what it looks like!
It uses chicken legs and thighs with the skin removed, so would be OK for SBD Phase 3 or an occasional meal for Phase 2. You could probably use boneless, skinless breasts too. This is also a NO FAT ADDED recipe.
Serves 2 ** Preheat oven to 200°C/400°F
1 400g/14oz can chopped tomatoes
1 Tbsp Worcestershire Sauce
3 garlic cloves, crushed and chopped
1 tsp chili flakes
1 tsp each basil and parsley
1/2 tsp each oregano and salt
1/4 C white wine
1 each red and green bell pepper, roughly chopped
1 red onion, chopped
6 mushrooms, roughly chopped
4 chicken legs or thighs, or combination, skin removed
Mix the first eight items (sauce ingredients) in a medium bowl.
Combine the vegetables in the roasting pan and pour the sauce over and stir to mix well.
Cover with foil and cook for 20 minutes.
Remove from oven, remove foil. Give the mixture a stir and lay chicken pieces on top. Cover again with foil and return to oven for 25 minutes.
Remove from oven, remove foil. Turn chicken over and return to oven, uncovered. Cook for an additional 20-25 minutes or until chicken is cooked through and veggies are tender.
Serve with brown rice.