Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: ACW3 on April 26, 2017, 07:41:58 PM
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I was shopping at the new Publix grocery store in Hickory the other day. They had one of the staff making the following recipe. It really smelled wonderful. I picked up a recipe card. After looking at the recipe, I decided I had to make this dish. I went back to Publix and bought the ingredients I didn’t already have. I used chicken thighs instead of leg quarters. I used my slow cooker like they did, however, I could have used my pressure cooker and sped up the meal. I’m retired, I have time (sometimes).
The first pict shows the thighs browning up in my iron frying pan.
(http://i1034.photobucket.com/albums/a429/acwiesemann/fullsizeoutput_20e8_zpsfldwuuye.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_20e8_zpsfldwuuye.jpeg.html)
The next pict shows the sliced sweet pepper rings and a sweet onion. After stating to sweat down the peppers and onion, I added another slice onion. Can’t have too much sweet onion.
(http://i1034.photobucket.com/albums/a429/acwiesemann/fullsizeoutput_20fd_zps8o1uv8cz.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_20fd_zps8o1uv8cz.jpeg.html)
The browned chicken thighs are in the slow cooker waiting for the cooked sweet pepper rings and onions with the sauce.
(http://i1034.photobucket.com/albums/a429/acwiesemann/fullsizeoutput_2101_zps78zsul9m.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_2101_zps78zsul9m.jpeg.html)
Here is my plate ready to go. It really was quite tasty. Not like any dishes I have made before. I will be making this again.
(http://i1034.photobucket.com/albums/a429/acwiesemann/fullsizeoutput_2109_zpsmipkxn0j.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_2109_zpsmipkxn0j.jpeg.html)
Here is the recipe from Publix.
Kalamata Chicken with Orzo
Publix
Ingredients:
3 3/4 lbs. chicken leg quarters
2 tablespoons extra-virgin olive oil
1 teaspoon Greek seasoning
5 ounces fresh presliced sweet onions (1 cup)
8 ounces mini sweet pepper rings
1 cup chicken broth
1 (8-oz) can no-salt-added tomato sauce
1/2 cup Greek yogurt ranch dressing
1/4 teaspoon crushed red pepper
1/2 cup orzo pasta
1/2 cup pitted Kalamata olive halves
3 cups baby spinach
Directions:
1. Cut chicken in half, separating thigh and drumstick. Place in large bowl: oil, seasoning, and chicken; toss to coat (wash hands). Preheat large, nonstick sauté pan on medium-high 1–2 minutes.
2. Place chicken in pan, skin-side down; cook 3–4 minutes on each side or until browned. Transfer chicken to slow cooker.
3. Add onions and peppers to sauté pan; cook 4–5 minutes, stirring occasionally, or until vegetables begin to brown. Whisk broth, tomato sauce, dressing, and red pepper; stir into pan with onions and peppers until blended. Bring mixture to boil; pour over chicken. Cover slow cooker; cook on HIGH for 2 hours.
4. Stir in pasta and olives; cover and cook 30–45 more minutes until pasta is tender and chicken pulls easily from bone. Stir in spinach. Serve.
Art
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Oh, I'm making this. Looks great. Bookmarked.
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Looks real delicious Art! Bookmarked!
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This recipe is totally NOT barbecue. A real pleasant change.
Art
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This looks and sounds wonderful Art! Plate me up buddy! :D
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Good recipe Art. I'm a big Kalamata olive fan.