Chicken With Salsa and Rice

[ad#Home Page Above Posts]
This dinner is so quick, easy, inexpensive and good–all the best reasons in the world to try it. I’m telling ya, it does not get any better than this.

Chicken with Salsa and Rice:

6 pieces of chicken, skin removed
3 tablespoons olive oil
salt and pepper
1 jar of your favorite salsa
1 jar of water
1 cup of uncooked rice

Heat the olive oil in a large skillet. Salt and pepper the chicken pieces and brown them in the olive oil. Pour in the jar of salsa, the water, and the rice. Stir to distribute the rice in the pan. Cover and simmer until the rice is done, about 22 minutes.

I made this tonight with an Apple Salsa from a farm market in Pennsylvania. Side dishes were black beans and pear salad. How simple is that?

Gluten Free Chicken Corn Chowder

[ad#Home Page Above Posts]

I found a really good deal on chicken the other day—only 89 cents a pound for leg and thigh quarters. The only catch was that you had to buy 10 pounds of it to get that price. Those of you who know me know that I live in a tiny little travel trailer and have a tiny little freezer. That 10 pounds of chicken just about filled up the freezer. So I have been cooking chicken just about every day for the last week. In order to not have the same old thing day in and day out, I have been trying new things. The chicken of the day for today may be the most yummy thing made with chicken, EVER! If you have a gluten freedie that you feed, or even if you don’t this should be on your menu soon. It tastes like love in a bowl.

Chicken and Corn Chowder

2 cups cooked chicken, diced
6 cups chicken broth
2 tablespoons butter
1 onion, diced
1 celery rib, diced
3 shallots, diced
salt and pepper to taste
2 medium potatoes, peeled and diced
1 ½ cups frozen creamed corn or 3 ears fresh, scraped off the cob
2 oz evaporated milk
¼ cup sour cream
1-3 tablespoons potato flour (or regular wheat flour if you are not gluten free)

Put the chicken, broth, corn and potatoes in a dutch oven and bring to a boil. Turn the heat down and simmer for 30 minutes or until the potatoes are soft. In the meantime, melt the butter in a skillet. Add the onion, celery, and shallots and saute until the onions are translucent. Add the onion mixture to the dutch oven. When potatoes are done, add the evaporated milk and sour cream. Add flour and stir until desired thickness is achieved.

This is very good served with buttered gluten free bread or cheese toast.

For an interesting variation, add a couple of roasted, diced poblano peppers with the onions. Yuummmm!