Spanish Chicken and Rice

Its June 1st today and I saw snow on cars as I drove home from work tonight. June 1st!!! Looking back at my second post in June of 2008 it snowed on June 7th last year! So we really aren't too far off in terms of "summer" in the Rockies. I believe we will have snow on the ground when I wake up for my early morning run before work at 7am. Oh how I love living at 9000 feet! I was imagining a warm comforting dinner tonight. Dave will need it after coming home from kayaking tonight. Yes, snow, rain and kayaking. I know, I know. No need to say anymore. On to the dish...

Spanish Chicken and Rice
1 tablespoon vegetable oil
2 chicken breasts, cut into pieces
salt and fresh cracked pepper
1 medium onion, sliced
1 poblano pepper, sliced
3 cloves garlic minced
3/4 cup dry white wine (we used a Sauvignon Blanc)
1/2 C chicken broth
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1/4 t safron
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped

Heat the oil in a large saucepan over medium heat. Pat the chicken dry with paper towels. Season with salt and pepper and cook until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, and scrape up any brown bits, simmer 2 minutes. Add tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, safron and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice onto individual plates and sprinkle with the parsley and olives.

recipe adapted from Cooking Light/Real Simple (picture from CookingLight/Real Simple)

Jason's Chicken and Pasta

This is an old recipe from college that had become a family favorite. There are not many things that I can say I still make from these years! I can name a few but I am not proud of the fact that I ate them! Ramen started out my freshman year, Taco Salad Surprise, (I can't even go into this one!) Cheryl created this "salad"! She also brought to the table Dirt Cake, which I love but haven't made in years! Jason came to visit Nichole and made the girls dinner one night and I can still picture all of us crammed into our little kitchen in Odells watching Jason make this dish. If I remember correctly this was something that his dad made. Well, who ever I need to give credit to I will because this one is a keeper. It has been over nine years and I still make it!

Jason's Chicken and Pasta
2 chicken breast
½ C Italian breadcrumbs
1 egg scrambled
3 T milk
3 T evoo
1 C chicken broth
1 14 oz. can of quartered artichokes
½ C kalamata olives
¼ C chopped sun dried tomatoes
¼ C freshly grated Parmesan
pinch of red pepper flakes
1 box of pasta- your choice

Cut chicken into bite size pieces and place in a bowl with the scrambled egg and milk Drain and toss with breadcrumbs in a plastic bag. Add more breadcrumbs is needed. Cook pasta according to directions. Heat oil in a large skillet until hot but not smoking. Add chicken in batches and brown on each side. Remove chicken to a paper towel lined plate. Add garlic, artichokes, sun dried tomatoes and olives to skillet and cook for two minutes. Return chicken to skillet and toss to combine. Add chicken broth and bring to a simmer. Add Parmesan. The sauce should thicken just a bit with the breadcrumbs and cheese. Cook for 3 minutes. Drain pasta reserving 1 cup of cooking liquid. Todd pasta in skillet and add reserved pasta water if it seems dry. Serve immediately with additional Parmesan cheese if desired.