Saturday, March 26, 2011

Rosemary Onion Baked Chicken

On ordinary days we try to cook as simple and healthy as possible.  Simple meaning easy to prepare and cook and healthy means lots of veggies and less saturated fat to clog our arteries, less salt to elevate our blood pressure, and no sugar for sweeteners if not the natural ones.  Of course my children exercise regularly by not missing their gym routine but I'm afraid I'm a little bit guilty of slacking off. 

Tonight's dinner was easy.  I baked the chicken on a bed of sliced onions and I lay two sprigs of Rosemary from my garden on top of it.  On the side, I steamed some Broccoli, cauliflower, and carrots for 3 minutes. 

2 1/2 chicken (cut up in serving pieces)
1 teaspoon salt
1 teaspoon freshly ground pepper
2 big cloves minced garlic
1 sliced big onion
2 tablespoon olive oil

Set oven to 425 degrees F.  On a rectangular serving dish, lay the onions.  Add the chicken pieces on top and arrange them so they do not crowd each other.  Rub the chicken pieces with salt, pepper, and garlic.  Drizzle the olive oil on top. Put 2 sprigs of rosemary and bake in the oven for 20 minutes.  Lower the heat to 400 degrees F and bake for another 25 minutes until golden brown.  Serve immediately.

*Serve with rice, potatoes, or bread
*Tested and tried at Chris' kitchen on 04/26/2011

Chicken Sweet Peas

2 1/2 lbs chicken (cut into small serving pieces)
5 cloves minced garlic
1/2 sliced big onion
2 big medium-sized chopped Roma tomatoes
1 teaspoon freshly ground black pepper
3 tablespoons fish sauce (1 tablespoon salt will do)
3 tablespoons canola oil
1 15 oz can sweet peas

Brown the chicken in a pan with canola oil on high heat for about 3 to 4 minutes, then remove and set aside.  Heat the pan again and add 1 tablespoon canola oil (if needed)and brown the garlic for about 3 minutes.  Add the sliced onions.  Cook until onions become transparent then add the tomatoes. Cook until tomatoes wilt and becomes saucy.  Add the chicken pieces, fish sauce, and freshly ground pepper and mix well.  Cover pan,  and cook for 15 minutes. Add the sweet peas (drain the water) and cook for another 15 minutes. Mix well and simmer for another 5 minutes. 

*Serve with rice or bread
*Tested and tried at Chris' kitchen

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