Wednesday, September 23, 2009

Chicken and Spanish Rice Burritos

1 Large chicken breast
2 Cups white rice
15oz Tomato Sauce
1 1/4 Cups water
2 Tbs olive oil
1/4 Cup green bell pepper
1/2 Cup green onion, divided (1/8-3/8)
1/2 Cup Colby Jack cheese
8 Flour tortillas, warmed

-In a medium sauce pan brown rice in the olive oil as it browns add in bell pepper and 1/8 c green onion.
-Once the rice is browned add in tomato sauce and water, stir well. Cover and simmer at low medium until done.
-Meanwhile season the chicken breast with thyme and pepper as desired. Steam chicken in a large covered skillet until done. Once done shred or chop the chicken.
-Once both are done layer Chicken, Rice and remaining ingredients. Garnish with sour cream, hot sauce, salsa or whatever you please.


These burritos are tasty and quick. They're great for an easy lunch with friends, or a low key family dinner. Tastes great with Rogue's Juniper Pale Ale or Maierfest Lager or Widmer's Hefeweizen or Broken Halo IPA.

Note: As you may have noticed I'm starting to do beer pairings with my recipes. As a beer enthusiast I'm always interested in trying to find great beer to go with great food. Any beer suggestions are welcome.

Monday, September 21, 2009

Chicken with Nectarine Chutney and Basmati Rice

4 Firm-ripe nectarines, cut into 1-inch pieces
1 large tomato, coarsely chopped
1/4 Cup apple cider vinegar
3 Tbs packed light brown sugar
1 Tbs curry powder
1/4 Tsp salt
4 Boneless/ skinless chicken breasts
2 Cups basmati rice
4 Cups water
Salt and Pepper to taste

-In a large pot bring 4 cups of water to a boil, reduce to medium heat and add rice. Cover and let cook for 15-20 minutes or until all the water is gone.
-In a separate pot simmer nectarines, tomatoes, vinegar, brown sugar, curry powder and salt over medium heat.
- Sprinkle both sides of the chicken with salt and pepper and cook in a large skillet or on the grill. Do not bake as it tends to dry out the chicken.
-Once the chicken and rice are done serve with the chicken and chutney over the rice.

Taste: 5
Ease: 3.5

This dish is delicious. The flavors are fun and it even looks pretty. A great wheat beer like Rogue's Somer Orange Honey Ale pairs great with this dish.

Saturday, September 19, 2009

Curry Chicken, Broccoli and Rice Soup

1 Tbs olive oil
1 Small yellow or white onion, diced
4 Tsp yellow curry powder
2 Tbs minced garlic
Salt and pepper to taste
6 Cups chicken stock
2 Cups water
4 Boneless skinless chicken breasts, boiled and shredded
1/2 Tsp dried thyme
1 Cup basmati rice
2 Medium bunches of broccoli chopped
1 Tbs butter
2 Tbs flour
1/2 Cup chicken stock
1 Cup half and half

-In a large sauce pan or dutch oven sauté the onion in oil until tender, add in 3tbs curry powder, garlic, salt and pepper. Coat onions and sauté until fully cooked.
-Add in chicken, mix well with the onions. Add in chicken stock and bring to a boil for 15 minutes.
- Reduce heat to medium and add rice and stir well. Cover and allow to cook for 15 minutes.
- After 15 minutes add in broccoli plus 2 cups of water, stir and cover again.
- In a separate pan over low heat melt the butter, once melted whisk in the flour. Once the flour and butter make a nice paste, slowly whisk in 1/2 cup chicken stock and continue to whisk until it starts to thicken. Once it starts to thicken whisk in 1 cup half and half and 1 Tbs curry powder. Whisk continuously for 3-4 minutes. This makes a rue
-Once the rue is thick and the broccoli tender add the rue to the rest of the soup and stir well.
-Bring the entire thing to a boil once more for 5 minutes.
-Remove from heat and serve.

Ease: 3 1/2

This is a delicious and hearty soup (or as my fiance said, a bastardization of a soup and stew since it's thick like stew but cooked quickly like soup) that is going to be great for the winter months when it's cold. It's a little time consuming as there are many different steps and times to add things, but it's well worth it. If you like curry then you'll love this.

Wednesday, September 2, 2009

Spicy Chicken Soft Tacos

2 Medium size boneless/ skinless chicken breasts
1/4 c White or yellow onion
4 tbs Garlic
1/4 c Ale (I used Rogue Brewery's Sesquicentennial Ale)
10oz Rotell diced tomatoes & green chilies
1c Precooked rice
2 tbs Olive oil
Salt and Pepper to taste

-Season chicken with salt and pepper and chop it into cubes
-In a large skillet partially saute 1/4 of the onions before adding the chicken and garlic
-Lightly cook the chicken before adding the beer, once the beer is added, cover and simmer for 10 minutes before removing the lid and letting the beer evaporate.
-Add the rest of the onions, the rice and tomatoes, cover and simmer on low medium heat for 15 minutes.
-Meanwhile warm the corn tortillas in a small covered skillet on low.
-Once the tortillas are warm serve up, no need to garnish with anything other than a bit of cilantro.

Ease: 2
Taste: 5

This recipe is great for a fun night with friends or just a quiet night at home with your family. If you aren't a big fan of spicy food substitute a mild Mexican diced tomato or just plain diced tomatoes. These tacos go great with beer, drink the same kind you used while making the tacos for consistency in flavor.