Sometimes simple is good. In fact, when it comes to cooking, simple is often very good. So many restaurants and chefs try to use way too many components that the simple flavors from vegetables and meats are lost. Last night, following the final CSA pickup up the year, I decided I want to use the fresh and beautiful rainbow chard that I picked out. Despite having picked up lots of veggies, I still didn’t really have much stuff at home to go all out — so, I went with quick and simple.
1 Chicken breast sliced into tenders
1/2 teaspoon montreal steak seasoning
1 teaspoon lemon juice
1/2 teaspoon garlic powder
3 tablespoons chicken stock
Pinch of dry parsley
1 Green Pepper
6 small carrots, diced into 1″ pieces
1 Carrot stems diced (if fresh with tops on)
1 large leaf rainbow chard (separate leaf from stem)
several drops sriracha
1 pinch Chili flakes
2 cups Chicken or Vegetable stock
2 cloves garlic diced
1 tablespoon dry Dill
The chicken portion of this dish is pretty straight forward. Take your sliced chicken tenders and coat with lemon juice, garlic powder (or fresh), steak seasoning, parsley and set aside.
For the vegetables you want to heat some oil, chili flakes and garlic in a medium to large pot on medium heat until garlic begins to brown and oil is smoking. Add chopped onions, peppers, carrots and chard stems (not the leaves) as well as the stock. Stir in Dill and sriracha and turn to medium/high heat. You want to continue with the lid off for approximately 25 minutes, or until most liquid is reduced.
Once the stock is nearly reduced, heat a small pan with oil for the chicken and as you are about to add chicken, add the chard leaves and the top portions of the carrot stems for added flavor (totally optional, just didn’t want to waste them all). Toss in a bit of the stock from the pot into the chicken pan and let reduce and cook until tender, about 5 minutes.
This may not be quite enough food, so Id suggest cooking some rice separately. And there you have it, braised spiced veggies, chicken and rice.