So Many Dishes

We enjoyed our trip to Orlando this week, but it did mean changes to our usual routine. That included menu planning and grocery shopping.

Because we were leaving on Tuesday morning, we moved our menu planning from Tuesday evening to Monday. It shouldn’t have made any difference, but I just wasn’t in the mood when we sat down to plan. So I wasn’t paying as much attention as I should have, as I realized yesterday when I took a close look at the recipe I’d chosen for last evening.

The recipe is called Easy Chicken and Rice, from Mediterranean Made Easy. This is a Taste of Home cookbook that I’ve discussed before. We like almost everything we’ve tried from this source.

When I looked at the “chicken and rice” title, what went through my mind was something like arroz con pollo, or a risotto-type dish. I liked the ingredients: artichoke hearts, mushrooms, and tomatoes in addition to the chicken and rice, then topped with feta. When I pulled the cookbook yesterday to plan my prep work and figure out the timing, I realized that it’s a chicken and vegetable dish served over rice. I need to remember to read the entire recipe, not just the ingredient list!

Once I took a good look at the recipe, I decided to make some additions. I had an extra bell pepper in the fridge, and Ken agreed it would be a good addition. I decided, though, since I had plenty of time, to roast the pepper. We both love roasted peppers, and they’re so easy to do. I used to leave them whole when I put them under the broiler, but that took longer, as I had to turn them, and it could also get messy. Now, I cut the pepper in half, core and seed, then flatten each half with the heel of my hand. I put them on a sheet of aluminum foil and broil until the skin blackens. Then I remove the peppers and foil, and wrap the pepper halves in the foil for 15 minutes or so. The trapped steam helps loosen the skin, and the peppers usually peel very easily.

The only seasoning called for is Greek seasoning, and I didn’t think there was enough, so I added more. I also realized that I should have sautéed some chopped garlic before I browned the chicken. I’ll do that next time, but I added some garlic powder this time. I also added a bit of Aleppo pepper. Remember last week, when I cooked the recipe that called for Aleppo pepper and I said that I didn’t have any? Ken read my post and said, “but you do have Aleppo pepper—it’s right at the front of the drawer.” Face palm! In my defense, the spice jars tend to shift in the drawer; it’s probably time to empty it out and re-alphabetize.

I’m wasn’t done making additions. Given that the dish uses Greek seasoning, I thought that adding Kalamata olives would be appropriate. That was a good idea.

The final result was delicious and pretty quick to put together. It was relatively saucy, so the rice was a perfect accompaniment, although orzo would be good, too, I think. It’s definitely something I’ll make again. I’ve just changed the name of the dish to be a more accurate description.

Easy Greek-Style Chicken and Vegetables over Rice

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 lb. boneless, skinless chicken breast, cut into bite-sized cubes
• 2 teaspoons Greek seasoning
• 1/4 teaspoon Aleppo pepper, optional
• 1 cup sliced mushrooms
• 1 bell pepper, roasted and cut into thin strips
• 1 14-oz. can diced tomatoes, undrained
• 1 14-oz. can artichoke hearts, drained and quartered
• 1/2 cup Kalamata olives
• 2 cups cooked rice
• 1/2 cup crumbled feta cheese

Heat oil in skillet over medium-high heat. Add garlic and saute for one minute.

Combine chicken cubes with Greek seasoning and Aleppo pepper, if using. Add chicken to skillet and cook, stirring occasionally, until lightly browned. Add mushrooms; cook and stir 3 minutes longer.

Stir in pepper strips, tomatoes, artichoke hearts, and olives. Bring to a simmer. Cover and simmer for 10 minutes, or until chicken is cooked through. Serve over rice and top with the cheese. Serves 4.

Happy eating!