Week 8 – Chicken Riggies and Chicken Fried Rice

 photo (3)

Another week, already?  Work is picking up so the time seems to fly by now.  But luckily we’ve been able to keep cooking! Highlights of the week:

1. On Wednesday we brought dinner to our friends from church.  They had a baby a couple weeks ago, how did i forget to mention this before now!  We went and saw Joshua (the baby) when he was just 8 days old and I held him! so did Matt.  But that definitely broke my record for little baby I’ve ever held.  He’s the sweetest little guy.  So yeah we actually brought them our Feta, Chicken, and Mango Tacos from week 5.  We joined them for dinner and I had mine with corn tortillas this time – delicious!  We’ll for sure be making that again and again.  It’s a solid week night recipe too because you can chop up everything but the avocado in advance so then after work it just a quick mixing together of stuff and reheating the chicken.  If you haven’t tried it, do it.

2. Not waking up to an alarm on Saturday.  Seriously, this is big during busy season.  I did have an alarm set because I was signed up for Pure Barre at 8:30, but I woke up on my own 15 min before the alarm after almost 9 blissful hours of sleep.  All you other CPAs out there know what I’m talking about when I make this a highlight of my week.

3.  The Seersucker Soiree!  Someone from our church started an organization called DC127 a year or two back.  The organization’s mission is to reverse the foster care list in DC – to have more families waiting to foster a kid than kids waiting for a family.  There are similar organizations in other cities that have made this happen and DC 127 is working to make it in DC.  So every year they have this sweet fundraiser that was described as ‘like a wedding reception, but without the wedding.’  I went last year too, but this year Matt came with me (last yr he had friends in town) and some other friends went so it was way more fun.  

picstitch

4. Nats Game!  We went to the Nationals game with our small group after church today.  Baseball is great and all, but I love me some Summer Shandy on tap and Shake Shack.  Which is what I got.  The best.

5. Our recipes!  The fried rice was good, nothing to rave about, but a solid use for leftover rice from last weekend’s pork chops meal.  We’ll definitely make it again in some form.  I liked that I could prep pretty much everything the night before and then Matt just put it all together while I was at barre.  Original recipe is here. But then we made chicken riggies.  YUM.  Those of you form Syracuse/upstate NY know what I’m talking about, and everyone else, well they’re delicious.  We had our small group over for dinner on Thursday and made this as the main dish (and everyone else brought the rest.  So much delicious food!).  I did most of the sous chef-ing and Matt made the sauce and stuff.  It all turned out so good.  The recipe was adapted from here.  The pictures could be better, we got caught up in making it and then eating that we forgot to take the finished picture until after the meal (yes, those are the leftovers).  Anyway, the riggies recipe is a must try.  Just beware that the recipe below made enough for 12 or more servings, so maybe cut it in half.

 Chicken Fried Rice

Servings: 4-6

Ingredients:

  • 2 cups reduced-sodium chicken stock
  • 1 cup water
  • ¾ lb boneless, skinless chicken breasts, cooked + chopped into bite-sized pieces
  • 2 Tbsp sesame oil
  • 1 cup onion, chopped
  • 2 cups frozen peas + carrots
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 pouches of Uncle Ben’s® Brown Ready Rice – Whole Grain Brown (4 cups total)
  • ¼ cup reduced-sodium soy sauce
  • 20 scallion stalks, chopped + divided (about 1 cup)

Directions:

  1. In a stockpot, add chicken stock, water and chicken– if necessary, add more water to cover the chicken. Bring to boil on medium-high heat. Cover and lower heat to medium-low. Allow chicken breasts to simmer for 12 minutes or until no longer pink in the middle. 
  2. Remove chicken breast from stock and set on plate to slightly cool. When chicken is cool enough to touch, dice into ½-inch cubes and set aside.
  3. Prepare rice so you have 3-4 cups cooked.  Set aside in a large bowl.
  4. Heat sesame oil in a large skillet on medium heat. Add onion, peas and carrots, garlic, ½ cup of the scallions and “stir fry” until tender, about 3-5 minutes. Push mixture to outside of skillet to open up the center. Crack eggs into skillet and scramble. When cooked through, mix with vegetables.
  5. Add the stir fry mixture, chicken and soy sauce to the bowl of brown rice. Mix well. Top with remaining ½ cup of scallions.

photo 2 (3)photo 1 (2) 

 Chicken Riggies

Servings: 12+ 

Ingredients: 

  • 2 (16 ounce) packages rigatoni pasta
  • 1/4 cup(ish) extra-virgin olive oil
  • 3 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • salt and pepper to taste
  • 2 onions, diced
  • 6 cloves garlic, minced
  • 4 cubanelle peppers, seeded and thinly sliced
  • 2 red and/or peppers, chopped
  • 4 hot cherry peppers, seeded and minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 cup heavy cream (you can use half and half too)
  • 1 cup grated Parmesan cheese

 Directions

  1. Cook pasta according to package instructions; drain and keep warm.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm.
  3. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes.
  4. Add the red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken.
  5. Simmer 2 or 3 minutes, then stir in the pasta.
  6. Sprinkle with Parmesan cheese to serve.

photo 3 (2) photo 4 (1)

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