Chicken and Chard Rice with Raita

One pot/pan meals are quick and easy, which make it quite attractive for me on weeknights. Spiced rice-and-veggies is one of the easiest dishes to whip up that is quite filling on its own. Toss in some beans or lentils/grams for protein and there's a complete meal, no fuss.

While we don't eat red meat, no pork/beef/lamb etc., the kids and the other adult do like poultry and fish every once in a while. And, getting a small portion of chicken breast from a humane local source seems like something we can make peace with.

Now, there is a school of thought I had subscribed to for a period in my life wherein food was just a bland nourishment to keep body and soul together and any indulgence of the palate was outrageous and unnecessary. I am still superbly satisfied with a simple rice and rasam, or buttermilk and pickles, nothing fancy, no indulging the eyes and nose with an array of flavors and colors. I don't care for meat and am not much of a desserts-and-sweets person either.

Left to myself, I am perfectly happy with the Sattvic diet that I grew up with.

Then, what am I doing with a food blog sharing novel and offbeat recipes, along with richly flavorful staples? I haven't quite found the answer to that yet.

All I know is that I enjoy feeding the family and I find cooking to be Zen-like meditation for me. When I am in the kitchen, I am in my zone.

Anyway, here's hoping that fellow foodies and cooking enthusiasts enjoy stopping by and exploring the recipes for inspiration and comfort.

Nothing much to this dish. Sauté onions, garlic, diced chicken, lima beans, and chopped chard in a large skillet which has a fitting lid. Add rice and sauté. Add appropriate amount of stock or water. Cover and cook, making sure there's enough salt and seasonings to taste.

I used a readymade spice blend from the store -- Blazin' Blends New Orleans Style Seafood & Chicken seasoning.

Cook till rice and chicken are done, adjust seasoning and serve warm.

I served it with a favorite Cucumber Cherries Raita - simple yogurt sauce that cools the tongue and is a great accompaniment for this spicy dish.

Skillet Chicken and Rice with Peas and Carrots

We've been having soups for dinner for the last several weeks, nothing spectacular, mostly hearty brothy soups and some creamy soups.

This skillet chicken and rice recipe is nothing unusual, but, as it is a favorite, I wanted to note it down here. It is mild, yet fragrant and flavorful.

Ingredients
2 small-to-medium boneless skinless chicken breasts
salt to taste
1 Tbsp ground black pepper
2-4 Tbsp evaporated milk^**
2-3 Tbsp minced garlic and finely grated ginger
2 Tbsp canola oil
cilantro for garnish

^**¼ cup evaporated milk gives a rich creamy feel to the skillet rice

2 cups basmati rice
4-5 cups of water or low sodium broth

veggies: mushrooms (optional), frozen peas, carrots, green beans, and spring onions or other veggies of your choice

marinade: soy sauce, red wine vinegar, ginger powder

whole spices: 1 star anise, 2" piece Indian cinnamon bark (dalchini), 2 cloves, 2 cardomom pods (crushed), 2 dried bay leaves

Preparation:

1. Marinate the chicken breasts in the marinade for about 20-30 minutes while assembling the rest of the ingredients
2. When ready to cook the chicken, heat oil in a skillet and allow the chicken to brown well on one side, remove from pan and set aside
3. Sauté the minced ginger and garlic and the raw basmati rice in the same skillet, add the whole spices, broth or water, evaporated milk, salt to taste and nestle the chicken breasts in the rice, cover and cook till chicken is done - thickest part registers 165°F
4. If at this point rice is not done, and the water is all gone, add a little more water and the vegetables, cover and finish cooking the rice, while keeping the chicken warm covered in foil
5. Garnish with cilantro and chopped spring onions, add a few turns of the pepper mill for some fresh ground black pepper, serve warm