Mediterranean Chicken With Tomatoes and Capers

One of my favorite recipe sites is the wonderful Cooking with the New York Times.  I have seen their recipe for a while for Chicken Breasts With Tomatoes and Capers and have wanted to make this.  This just looked like a great and healthy option when you are looking for something great to cook in a hurry.  The best part is that you can make most of this with freezer and pantry staples, so it can come together quickly and without a ton of prep. It is also very easy to pull together.  The chicken comes out super moist (and tasty).

Ingredients (serves 4)

4 Chicken breasts (boneless & skinless)
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
2 tbsp Olive oil
2 tbsp Butter
1 Shallot, finely chopped
3 tsp Garlic, finely chopped
1 tsp Tarragon, dried
1 tsp Oregano, dried
14.5 oz can Petite diced tomatoes
1/4 cup Red wine vinegar
1/4 cup Capers, drained
1 cup Dry white wine (or cooking wine)
1 tbsp Tomato paste

Directions

1. Sprinkle chicken with Kosher salt and black pepper.
2. Heat the olive oil and butter in a large skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces after 4 minutes and cook for another 3 minutes.
3. Add the shallots and garlic to the pan and cook for an additional minute.
4. Add tarragon, oregano, tomatoes (with liquid), vinegar, capers, wine and tomato paste. Bring to a boil as you stir to dissolve the brown particles on the bottom of the skillet.
5. Cover and lower to medium.  Simmer for 9-11 minutes.

Enjoy with rice!

Pilgrim Chili

This is a recipe I made a few months ago and have been carrying around for a long time! I wanted to make a quick vegetarian stew and loved the way this turned out. This recipe was adapted from the Pulse Pledge's Northwest Chili. This is a cool site that promotes eating pulses (things like chickpeas, lentils, peas & beans).  I loved this as a lunch meal, especially since it reheats great in the microwave.  You can also add hot sauce if you want more of a bite!  And about the name - I have no idea why I called it that.  I first made it in July, so it was not even near Thanksgiving!  However, it might be a nice dish to have for vegetarian diners on that holiday.

Ingredients (4-6 servings)

2 tbsp Olive oil
2 small Onions, chopped (or one medium)
3 tsp Garlic, minced (or cloves)
1 Bell pepper (red or green), chopped
1 1/4 cup  Lentils (dry), rinsed
2 cups Peas and carrots (frozen)
1  tbsp Chili powder
2 tsp Cumin
2 tsp Cinnamon
1 tsp Kosher salt
1/2 tsp Black pepper
2 1/2 cups Broth (Vegetable or Chicken)
28 oz can Tomatoes (petite diced), drain much of the liquid (but not all)
15 oz can Chickpeas (garbanzo beans), drained

Instructions

1. In a large pot, heat the oil over medium-high heat.  Add the onion, garlic & bell pepper and saute for 3-5  minutes. Add lentils, and stir to coat them with oil.
2. Add frozen peas and carrots, chili powder, cumin, cinnamon, Kosher salt, black pepper, and broth.  Bring to a boil. Reduce heat, cover, and simmer about 25-30 minutes.
3. Add tomatoes and chickpeas.  Mix thoroughly and simmer for another 15 minutes.

Enjoy!