This weekend was a “working and fun weekend”, the breakdown, business traveled on Tuesday, worked Monday and Wednesday, Thursday and Friday was a nightmare at home for me! Awaken from a deep sleep from sounds that was coming from my bathroom; I walked into an inch of water that was backing up from the street mainline. Well, 20 hours later and three plumbers the problem was resolved.
That Friday afternoon I was on the road again to meet up with a friend, three hours later we’re in Atlantic City to meet with up with the girls for the Marc Anthony GIGANT3S concert.
After the concert, we had a quick dinner and after an hour on the slots we decided to return home.
Slept only four hours and that Saturday morning I started to head out to run errands, when a phone call was received for an invite to a BBQ.
It was crunch time for me; I needed to bring something to the BBQ. What was fast, simple and tasty? I decided to make two Coconut & Strawberry flans.
I did the jam for six hours at the BBQ and coming back home I was so exhausted that I crashed on the sofa.
Sunday, early part of the day was filled with a few more errands; I made brunch for three (which was not planned), cooked two dishes for the week for my friend (Chicken Cacciatore and Chicken Marsala) did some grocery shopping and had another late lunch…what a weekend!!
Let’s make this happen…
3/4 cup uncooked converted white rice
1 1/2 cups water
1 Tablespoon EVOO (extra virgin olive oil)
1 medium onion, diced
2 garlic cloves, minced
8 oz small fresh mushrooms, quartered
1 medium red bell pepper, cut into large dice
3/4 t freshly ground black pepper
1/2 t dried oregano, crumbled
1/2 t dried tarragon, crumbled
1/8 t salt
1/4 cup Chardonnay
1 can (28 oz) tomatoes in puree, drained, reserving 1/2 cup of puree
2 T tomato paste
12 oz skinless, boneless chicken thighs cut into 1/2 inch pieces
1) Combine rice and water in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover and simmer 20 minutes or until rice is tender and the liquid is absorbed. Remove from heat and set aside, covered (rice will stay warm).
2) Meanwhile, in a large heavy non-stick skillet, warm the oil over medium high heat. Add the onions and garlic, stir to coat well with oil. Stir in the mushrooms, bell peppers, black pepper, oregano, tarragon and salt; sauté, tossing the vegetables, for 3 minutes or until they start to soften. Stir in the wine and bring to a simmer. Reduce heat to medium low, cover and cook, stirring occasionally, for 4-5 minutes longer, or until the vegetables are tender.
3) Coarsely chop the tomatoes, and add with their reserved puree and the tomato paste to the skillet. Increase the heat to high and bring to a boil, stirring frequently. Reduce the heat to medium low, cover and simmer, stirring occasionally, for 5 minutes. Uncover the pot and simmer for 5 minutes longer.
4) Stir in the chicken and simmer, uncovered, stirring occasionally, for 6-8 minutes longer, or until the chicken is cooked through. Serve over rice.