Garlicoliveoilbakedchickenwtomatoescabbageandbeans Recipes

CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED FOL

Steps:

• Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
• While the chicken is cooking, dice your onions.
• Slice the cabbage in half, then cut each half into thin strips.
• Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
• Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
• Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
• Add back in, the chicken.
• Add the julienne carrots and dry rice.
• Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
• Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
• Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
• Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
• Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.

GARLIC-OLIVE OIL BAKED CHICKEN W/ TOMATOES, CABBAGE AND BEANS

Steps:

• For Marinade.
• In a glass bowl or casserole large enough to hold the chicken mix together olive oil, white wine vinegar, lemon zest, juice from 1/2 the lemon, garlic,oregano and red pepper flakes. Add chicken and coat well. Marinate all day or overnight.
• To Bake.
• If you are using the same casserole dish that you marinated it in to bake it remove chicken and set aside, leaving marinade. Place onions, then cabbage in casserole. Pour stewed tomatoes and beans over and mix well. Try to cover all the cabbge with liquid.
• Place chicken on top of vegetable-bean mixture. Bake at 450 degrees for approximatley 1 hour 15 minutes or until juices run clear.
• Serve with crusty peasant bread and a Caesar salad.