Chicken with Rice

This recipe reminds me of one that I order at my favorite Mexican restaurant.

2 boneless skinless chicken breasts, cut into cubes
1 can tomato paste
1/4 cup capers
1/2 cup green olives
1 onion, diced
2 tablespoons vinegar
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
3 cloves garlic
1 green pepper, chopped
salt and pepper
3 tablespoon sugar
1/4 cup olive oil
3 cups brown rice
6 cups water
2 tablespoon chicken soup base

In hot pressure cooker put in oil and sugar. Once sugar is caramelized, add chicken tomato paste, oregano, capers, olives, onions, vinegar, cilantro, parsley, garlic, bell pepper, salt and pepper. cook for 5 min. add rice for 1 min., then add water and chicken base. Cook on high pressure for 15 min. Natural release

Add shredded cheese and let melt on top.
Serve with tortilla shells.....Yum

Canned Cream of Chicken Soup Substitute

1 1/4 Cups White Bean Flour
4 Tablespoons Chicken Soup Base


Mix together and store in cool place.
To replace a can of Cream Of Chicken Soup (condensed) use 1/3 cup of mix and 1 3/4 cups cool water. Bring to a boil and use in your recipe just like you would use the canned soup.

Chicken Acapulco

4 boneless, skinless chicken breasts
2 (10 oz.) cans of cream of chicken soup
1 (4oz) can diced green chillies
8 oz. shredded mozzarella
2 cups sour cream


Melt butter in pan, cook chicken until done. Mix soup, sour cream , chilies and half of the cheese in large baking dish.  Add cooked meat and butter.  Cover with sauce and cook at 375 until bubbly, top with remaining cheese.

Serve over brown rice or quinoa

I also think this would be good to add one cup of cooked oat groats to the sauce for some sneak nutrition. 

Alfredo In 5 Minutes

4 TBS butter, melted

2 (12 oz.) cans evaporated milk

1 1/2 C Parmesan cheese

1 env. Ranch Dressing

1tsp. garlic powder

Optional:

2 zucchini squash

2 crookneck squash

1 yellow onion

1 red pepper

1 cup cooked grain of your choice

Melt butter in large saucepan; add milk, parmesan cheese, ranch dressing, and garlic powder.  Stir constantly with wire whisk.  Bring to a boil and then simmer a few minutes to thicken.  Saute zucchini, crookneck, red pepper, and onion.  Add remaining ingredients and mix all together.