Wednesday, March 9, 2011
That childhood memory is the reason, I think, that this dish has become something of a comfort food for me. Much more than a "comfort food", it is also a great late winter/early spring dish. It's cozy but not as filling as a chili or casserole. It's the perfect blend between this awkward few weeks before spring begins to peak out around Boston's skyline and I can almost imagine being back in flip-flops and summer dresses.
With only 5 ingredients and water, this is the perfect "dorm room" meal. Plus, the smaller you cut the chicken, the faster it will cook! I use little cubes; mom used to use slices, which tastes just as good but takes about 20 minutes longer to cook.
2 chicken breasts, cubed
1/4 cup flour
1/2 cup lemon juice
1 chicken bouillon cube
In a plastic bag, place cubed chicken along with flour. Shake until chicken is breaded. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Then, add the chicken, letting them brown on every side. Once the chicken has browned, turn the heat to medium-low and add lemon juice, 1 1/2 cups of water, and the chicken bouillon cube. Stir until the chicken bouillon cube is incorporated and then cover. Let simmer for 20-25 minutes, until chicken is cooked through, stirring every 3-5 minutes. Serve with rice and peas.
Mom always served this with rice and peas, so it's no surprise I do, too! But, the color combination is beautiful and the rice picks up all the leftover delicious lemony sauce!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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