We have a video this week! You can watch Namon prepare this, and learn how to properly cut an onion.
This meal may need some adjustments…
Hello, and welcome to another Cooking with Namon! Today, Namon wanted to take an Italian recipe and try to make it healthier. It turned out a LITTLE bland, so you have room to play with this one. Here is Namon’s recipe:
1 Stalk Celery
1 small Onion
1 Chili Pepper
2 cloves Garlic
2 Chicken Breasts
1.5 cup Chicken Stock
1 ¼ cup White Wine
Brown Rice/Quinoa Blend
Salt/pepper to taste
Finely dice carrot, celery, onion, chili pepper
Cook the Rice (we used a rice cooker, but if you are using a pot start now!)
In a large pan on medium heat:
Sautee onion, celery, carrot, chili, thyme, bay leaf – sweat them well
Add chicken, cook until no pink visible.
Add wine, cook for about 30 seconds while mixing well
Add chicken stock. Combine and simmer for ~20 minutes. Reduce heat to low. Halfway, add salt/pepper to taste.
Serve on rice.
Optional – this recipe is really intended for adding a lot of parmesan cheese and mixing with pasta. I recommend the cheese. I also recommend the pasta. But in an effort to be healthy, both were skipped and substituted with rice. If you need additional flavor, add some siracha.
Here is the video, so you can see how Namon did everything!
Italian Chicken Stuff on Rice and Quinoa
As always, thank you for watching, and let us know what YOU did to improve upon this recipe!