Read Online The Frugal Foodie Cookbook by Alanna Kaufman - Free Book Online Page B
Authors: Alanna Kaufman
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uncovered additional 5 minutes, until thickened. Divide chicken among plates and pour sauce on top.
Classic Colombian Arroz con Pollo
price $30 servings 6 price per serving $5
E very member of Alex’s family ranks this dish among their all-time favorites. His family has perfected the recipe for this classic dish, bursting with bright colors and South American flavors. There’s no way to taste this version and resist raving about it. Plus, it only requires one pan, which means less time for cleaning and more time for second and third helpings.
1 tablespoon olive oil
2 pounds chicken breasts and thighs
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Pinch saffron
1 teaspoon paprika
½ teaspoon cumin
1½ cups rice
3 cups chicken broth
½ cup pimento olives, chopped
2 tablespoons capers
½ cup roasted red peppers, chopped
1 cup frozen green peas
Salt and pepper to taste
In a deep pan, heat olive oil on medium-high heat; brown chicken 4 minutes on each side. Remove and set aside. Add peppers, onions, and garlic to pan; cook until soft. Mix in saffron, paprika, cumin, and rice; stir until rice is coated, about 1 minute. Add chicken broth; return chicken to pan. Cover tightly; simmer on medium heat 15–20 minutes, until most of broth is absorbed. Add olives, capers, roasted red peppers, peas, salt, and pepper; stir and let cook 5 minutes uncovered. Serve hot.
Lemon and Herb–Roasted Chicken
price $16 servings 4 price per serving $4
Simple and classic, we make this chicken for dinner at least once a week. Not only is it healthy, easy, and delicious, this roasting chicken fills our kitchen with the homiest and most irresistible aroma of vegetables and lemony meat. Use the freshest herbs available, and remember to save leftovers for chicken stock.
1 (4–5 pound) whole chicken
3 medium onions, cut in quarters
4 carrots, chopped into ½" pieces
2 pounds small red potatoes, quartered
2 tablespoons olive oil
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, chopped
1 tablespoon kosher salt
1 tablespoon pepper
5 garlic cloves, minced
1 lemon
Preheat oven to 375°F. Wash chicken and pat dry; place in a roasting pan. In a bowl, combine vegetables and olive oil. Mix ½ of rosemary and thyme, salt, and pepper into vegetables. Rub remaining rosemary and thyme and garlic over chicken and under skin. Squeeze lemon juice over chicken, then place in chicken cavity. Sprinkle salt and pepper over chicken. Arrange vegetables around chicken in roasting pan; cook 20 minutes per pound, or until juices run clear when thigh is pierced and internal temperature of the breast meat is 165°F. Let chicken rest 5 minutes before carving.
Jamaican-Style Roasted Chicken
price $15 servings 5 price per serving $3
W e know that we’ll never grow tired of cooking because there will always be new ways to roast a chicken. This preparation yields a chicken that is hot, sweet, and busting with flavor. It goes beautifully over couscous or rice.
cup soy sauce
¼ cup teriyaki sauce
2 tablespoons curry powder
½ teaspoon cayenne pepper
teaspoon cinnamon
¼ cup brown sugar
4 carrots, cut into 1" pieces
3 onions, quartered
1 (5–6 pound) roasting chicken
Mix together soy sauce, teriyaki sauce, curry, cayenne, cinnamon, and brown sugar. Arrange carrots and onions around chicken in roasting pan. Rub marinade over chicken; bake in 350°F oven 1 ½ hours, or until juices run clear.
Paprika Chicken Quesadillas
price $12 servings 4 price per serving $3
Q uesadillas are often staples for quick lunches and dinners, and it doesn’t take much to kick this relatively simple dish into a truly exciting and flavorful meal. Seasoning the chicken for only 10 minutes in advance makes a world of difference and eliminates the need for adding toppings like sour cream later on.
4 tablespoons olive oil
2 chicken breasts
1 teaspoon paprika
1½ teaspoons chili powder, divided
½ teaspoon salt
½ teaspoon
Classic Colombian Arroz con Pollo
price $30 servings 6 price per serving $5
E very member of Alex’s family ranks this dish among their all-time favorites. His family has perfected the recipe for this classic dish, bursting with bright colors and South American flavors. There’s no way to taste this version and resist raving about it. Plus, it only requires one pan, which means less time for cleaning and more time for second and third helpings.
1 tablespoon olive oil
2 pounds chicken breasts and thighs
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Pinch saffron
1 teaspoon paprika
½ teaspoon cumin
1½ cups rice
3 cups chicken broth
½ cup pimento olives, chopped
2 tablespoons capers
½ cup roasted red peppers, chopped
1 cup frozen green peas
Salt and pepper to taste
In a deep pan, heat olive oil on medium-high heat; brown chicken 4 minutes on each side. Remove and set aside. Add peppers, onions, and garlic to pan; cook until soft. Mix in saffron, paprika, cumin, and rice; stir until rice is coated, about 1 minute. Add chicken broth; return chicken to pan. Cover tightly; simmer on medium heat 15–20 minutes, until most of broth is absorbed. Add olives, capers, roasted red peppers, peas, salt, and pepper; stir and let cook 5 minutes uncovered. Serve hot.
Lemon and Herb–Roasted Chicken
price $16 servings 4 price per serving $4
Simple and classic, we make this chicken for dinner at least once a week. Not only is it healthy, easy, and delicious, this roasting chicken fills our kitchen with the homiest and most irresistible aroma of vegetables and lemony meat. Use the freshest herbs available, and remember to save leftovers for chicken stock.
1 (4–5 pound) whole chicken
3 medium onions, cut in quarters
4 carrots, chopped into ½" pieces
2 pounds small red potatoes, quartered
2 tablespoons olive oil
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, chopped
1 tablespoon kosher salt
1 tablespoon pepper
5 garlic cloves, minced
1 lemon
Preheat oven to 375°F. Wash chicken and pat dry; place in a roasting pan. In a bowl, combine vegetables and olive oil. Mix ½ of rosemary and thyme, salt, and pepper into vegetables. Rub remaining rosemary and thyme and garlic over chicken and under skin. Squeeze lemon juice over chicken, then place in chicken cavity. Sprinkle salt and pepper over chicken. Arrange vegetables around chicken in roasting pan; cook 20 minutes per pound, or until juices run clear when thigh is pierced and internal temperature of the breast meat is 165°F. Let chicken rest 5 minutes before carving.
Jamaican-Style Roasted Chicken
price $15 servings 5 price per serving $3
W e know that we’ll never grow tired of cooking because there will always be new ways to roast a chicken. This preparation yields a chicken that is hot, sweet, and busting with flavor. It goes beautifully over couscous or rice.
cup soy sauce
¼ cup teriyaki sauce
2 tablespoons curry powder
½ teaspoon cayenne pepper
teaspoon cinnamon
¼ cup brown sugar
4 carrots, cut into 1" pieces
3 onions, quartered
1 (5–6 pound) roasting chicken
Mix together soy sauce, teriyaki sauce, curry, cayenne, cinnamon, and brown sugar. Arrange carrots and onions around chicken in roasting pan. Rub marinade over chicken; bake in 350°F oven 1 ½ hours, or until juices run clear.
Paprika Chicken Quesadillas
price $12 servings 4 price per serving $3
Q uesadillas are often staples for quick lunches and dinners, and it doesn’t take much to kick this relatively simple dish into a truly exciting and flavorful meal. Seasoning the chicken for only 10 minutes in advance makes a world of difference and eliminates the need for adding toppings like sour cream later on.
4 tablespoons olive oil
2 chicken breasts
1 teaspoon paprika
1½ teaspoons chili powder, divided
½ teaspoon salt
½ teaspoon
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