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"I'm a lazy bastard when it
comes to cooking. Not for lack of watching cooking shows.
I just hate the mess and clean up." -Squibnocket
by Squibnocket
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When I come home from a long
day's proofreading, the last thing I want is hours of preparation
in the kitchen. So I've devised two recipes that are amazing
last-minute wonders. They taste good and are nearly no work.
Version one
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1 chicken breast
per person
water to cover
sweet paprika
(hungarian, if possible)
1/2 onion, diced
(or the lazy woman's alternative: 1T dehydrated
onion flakes)
salt to taste
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If you're watching your
weight, remove the skin from the chicken breast(s).
Leave the bone in -- it adds flavour. Put in a pot that
has a lid. Cover with water. Add onion and salt. Sprinkle
enough paprika to cover the top of the water.
Bring to a boil and
turn immediately down to a simmer. Simmer covered for
as long as it takes you to change into your comfies
and get the day's stress out of your face. At least
a half hour -- an hour is better.
Serve over rice.
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Version two
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1 chicken breast
per person (skinless, boneless)
1 small can of
coconut milk per chicken breast
fried shallots
(available at any thai grocery store) -- or dried
onion if you can't find the shallots
thai curry paste
(your choice: I use green)
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Take as much curry paste
as you can handle (I like mine mild, so about 1 teaspoon
is all I can take) and drop it in the bottom of a non-stick
pan. Sizzle it on high for a minute and stir until it
begins to release its lovely aroma. Add the coconut
milk. Stir well until the coconut milk takes on the
colour of the curry. Add the salt and shallots or onion.
Add the chicken breast(s). Simmer uncovered for at least
a half hour, until the coconut milk reduces to a thick
sauce.
Serve over rice.
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If you're smart, make twice
as much as you need and the rest will be your lunch at work
the next day. Your co-workers will be seriously envious.
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Squibnocket
is a celebrity, proofreader/editor, and keeper of squibnocket.
She lives and works in Toronto, wears Australian boots
and tips brioche as making the best french toast. Mmmm.
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cheers! |
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