You may remember that some months ago I got on a kick of throwing a bunch of ingredients in a pan and calling the recipe a mishmash. There was Spring Vegetable Mishmash and also Salmon Mishmash. The last of the summer tomatoes brought on the End of Summer Chicken Mishmash.
Actually, no, that's not what brought about this particular mishmash recipe. What happened was that Brian and I were house hunting across the country and staying in a rental apartment with a kitchen. The kitchen had the basic necessities of a skillet, a knife, a cutting board, and spatula. So resourcefulness kicked in as I thought about what we could make easily that would be deeply satisfying and also meet our nutritional needs. The nearly last of summer cherry tomatoes plus my love of spinach and garlic plus some nice chicken breasts became a hearty dinner one night.
And boy did we need something nourishing and hearty. Brian got on the plane with a cold and two days later I had the cold, a doozy that knocked us out. We still went house hunting and made an offer on a house while hopped up on cold medicine. Please note, I do not recommend extremely large purchases while under the influence of Nyquil.
End of Summer Chicken Mishmash
(or Rental Apartment Chicken Mishmash)
Serves 4
1 to 1.25 pounds of chicken breast or chicken cutlets cut into 1-inch cubes
2 Tablespoons extra virgin olive oil
1 large yellow onion, diced
pinch of red pepper flakes
4-6 cloves of garlic, peeled and minced
2-4 cups of raw spinach, roughly chopped
1 to 1.5 cups of cherry tomatoes, halved (or if very large then quartered)
Sea Salt
Freshly ground black pepper
Cooked brown or white rice to accompany.
Heat the olive oil over medium heat in a 12-inch skillet until it shimmers. Add the chicken and cook until light brown on one side, about three to four minutes. Season with salt and pepper. Turn the chicken cubes over and cook two to three minutes longer. Remove the chicken from the pan. If it looks like the pan is dry, swirl in some more olive oil. Add the onion and cook over medium heat until it starts to turn light brown, stirring often to avoid burning. This step can take up to 10 minutes. Stir in the garlic and cook for one minute. Add the tomatoes, season with a pinch or two of salt and pepper, and cook until they are starting to break down, about five minutes. Add the spinach and cook until it starts to wilt. Add the chicken to reheat it.
To serve, spoon rice into four bowls and then divide the chicken mishmash between the four bowls. Serve warm.
Actually, no, that's not what brought about this particular mishmash recipe. What happened was that Brian and I were house hunting across the country and staying in a rental apartment with a kitchen. The kitchen had the basic necessities of a skillet, a knife, a cutting board, and spatula. So resourcefulness kicked in as I thought about what we could make easily that would be deeply satisfying and also meet our nutritional needs. The nearly last of summer cherry tomatoes plus my love of spinach and garlic plus some nice chicken breasts became a hearty dinner one night.
And boy did we need something nourishing and hearty. Brian got on the plane with a cold and two days later I had the cold, a doozy that knocked us out. We still went house hunting and made an offer on a house while hopped up on cold medicine. Please note, I do not recommend extremely large purchases while under the influence of Nyquil.
End of Summer Chicken Mishmash
(or Rental Apartment Chicken Mishmash)
Serves 4
1 to 1.25 pounds of chicken breast or chicken cutlets cut into 1-inch cubes
2 Tablespoons extra virgin olive oil
1 large yellow onion, diced
pinch of red pepper flakes
4-6 cloves of garlic, peeled and minced
2-4 cups of raw spinach, roughly chopped
1 to 1.5 cups of cherry tomatoes, halved (or if very large then quartered)
Sea Salt
Freshly ground black pepper
Cooked brown or white rice to accompany.
Heat the olive oil over medium heat in a 12-inch skillet until it shimmers. Add the chicken and cook until light brown on one side, about three to four minutes. Season with salt and pepper. Turn the chicken cubes over and cook two to three minutes longer. Remove the chicken from the pan. If it looks like the pan is dry, swirl in some more olive oil. Add the onion and cook over medium heat until it starts to turn light brown, stirring often to avoid burning. This step can take up to 10 minutes. Stir in the garlic and cook for one minute. Add the tomatoes, season with a pinch or two of salt and pepper, and cook until they are starting to break down, about five minutes. Add the spinach and cook until it starts to wilt. Add the chicken to reheat it.
To serve, spoon rice into four bowls and then divide the chicken mishmash between the four bowls. Serve warm.
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