Recipes From Roses Kitchen

Busy schedules, and in my case having too much fun in my garden, can make it hard to cook healthy meals that are quick. The best are the one-dish meals. Everything goes in one pan and voila you have dinner.

Chicken and Rice

I added extra tomatoes for juice while cooking and if you leave the dish to sit and reheat you will need to add extra liquid. I find that when you use short grain rice it becomes more creamy and sticky than the regular rice. The avocado salad is excellent as a side and also very healthy.

1 Tbsp chopped garlic

2 tsp paprika

1Tbsp ground cumin

2 tsp grated lime zest

8 chicken thighs, boneless and skinned

Salt and freshly ground pepper

2 tbsp olive oil

1 1/2 cups chopped onion

1 red pepper, coarsely chopped

2 tsp dried oregano

1 cup chopped tomatoes, canned with juice

3 1/2 cups chicken stock

½ cup beer

2 cups short grain rice such as Arborio

1 cup frozen peas

1 roasted red pepper, sliced into strips

¼ tsp red pepper flakes (optional)

Combine garlic, paprika, cumin and lime zest. Rub half of mixture into chicken thighs and reserve remainder for the rice. Season chicken with salt and pepper.

Heat oil in wide, deep skillet on medium heat. Add thighs and brown on each side, about 3 minutes per side. Remove from skillet and add onion and peppers. Reduce heat to medium low. Sauté for 3 minutes or until onion softens.

Add remaining garlic mixture, oregano and tomatoes and fry slowly for 5 to 8 minutes until flavours have combined.

Stir in chicken stock and beer and bring to boil. Stir in the rice. Return thighs and simmer uncovered for 30 minutes or until chicken and rice are cooked. I added more liquid because I wanted a creamier texture.

Add peas and roasted red pepper. Add the red pepper flakes if using. Season well with salt and pepper and serve.

Avocado Salad

2 Tbsp fresh lime juice or cider vinegar

2 Tbsp olive oil

Salt and freshly ground pepper

2 large avocados

2 Tbsp finely chopped red onion

2 Tbsp chopped fresh coriander

½ chopped jalapeno pepper (optional)

Whisk together the lime juice and oil.

Season with salt and pepper.

Cut avocados in half. With a spoon remove the pit and scoop flesh out of skin.

Chop flesh into small pieces. Combine with chopped onion, chopped jalapeno pepper and lime dressing. Sprinkle with coriander.