Friday, July 6, 2012
Apple Chicken & Rice with Sweet Potatoes
My mom used to make us a classic chicken and rice dish, but her's used a creamy mushroom sauce as a base. While delicious, I'm not always prepared for something so heavy. But, in search of "hearth and home" flavors, I went for a sweet and savory take on the classic.
I'm a huge fan of sweet potatoes. They're loaded with fiber and carotene, both power-packing vitamins that put them a head above their plain potato counterparts. Combined with the apples here, their sweet flavor really stands out in complement to the chicken! I paired it with a simple salad for a complete meal.
1/2 cup brown rice (dry)
1/2 cup sweet potato, cut in small cubes
1 medium apple (red varieties are best)
1/2 cup diced cooked chicken breast (lean)
1 cube chicken bullion
cinnamon and salt to taste
Cut up your sweet potato and toss it in boiling water until it's soft, but not mushy--it has a little more cooking to do in a bit, so it's ok to be slightly firm. Toss your sweet potato, chicken, and diced apple into a skillet, sprinkle with cinnamon and a little (little!) bit of butter and a pinch of salt. Let that sit stovetop on medium and stir it around every once in a while. While that's happening, cook up your rice, adding the chicken bullion to the water to give it some extra flavor. When the rice is almost done cooking, so there's still some water in the pot, add your skillet mixture. Cover, and simmer on low heat for 10 minutes, stirring occasionally.
aaand voila! delishiousness!