Share-a-Meal Plans: Slow and Easy
Southwest Chicken | White Rice | Easy Artisan Bread
Southwest Chicken
Recipe Summary
| Complexity: | Medium |
| Serves: | 6 |
| Category: | Chicken Entrée |
| Meal: | Slow and Easy (Share-a-Meal Plans) |
| 6 | lb | chicken, whole, oven-stuffer |
| 1 | Tb | cinnamon. ground |
| 1 | Tb | chili powder |
| 2 | Tb | oil, olive |
| 0.5 | tsp | salt and pepper to taste |
| 5 | oz | mushrooms, shitake |
| 2 | medium | onion, yellow ,quartered |
| 7 | cloves | garlic, minced |
| 3 | medium | tomatoes, plum |
| 3 | Tb | sunflower seed |
| 3 | oz | chilies, dried hot |
| 2 | 15 oz can | chicken broth |
| 2 | Tb | flour |
| 1 | cup | raisins, golden |
| |
Cut chicken along backbone, flatten, remove backbone, cut a hole in skin between thigh and side and push the leg through to hold in place. Fold wings back to hold in. Cover chicken with cinnamon and chili powder. Rub olive oil over the top of the chicken. Let the chicken marinate for about one hour. Place mushrooms, onions, garlic, tomatoes, sunflower seeds and chili peppers in bottom of roasting pan. Preheat oven to 450 degrees, place chicken breast side up in roasting pan. Cook for 1 hour to 11/4 hours.
Remove chicken from pan and let it rest. Remove solid vegetables from pan, place in blender or food processor and carefully (they will be hot) liquefy until it makes a chunky sauce, add this back to juices in pan, add chicken broth to pan, thicken sauce with flour mixed with some of the pan juices, adjust salt and pepper to taste, add raisins. Carve chicken, pour gravy over chicken and serve extra gravy alongside.
White Rice
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Starch / Pasta |
| Meal: | Slow and Easy (Share-a-Meal Plans) |
| 1 | cup | rice |
| 2 | cup | water |
| 1 | Tb | oil, olive |
| 1 | Tb | vinegar, white |
| 0.5 | tsp | salt to taste |
| |
Place all ingredients in a microwavable bowl. Mix and cook, covered on high for 15 minutes.
Easy Artisan Bread
Recipe Summary
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Breads |
| Meal: | Slow and Easy (Share-a-Meal Plans) |
| 3 | cup | flour, all-purpose |
| 0.25 | tsp | yeast, dried |
| 1.5 | tsp | salt, kosher |
| 7 | oz | water |
| 3 | oz | beer |
| 1 | Tb | vinegar, white |
| 2 | spritz | PAM |
| |
Combine flour, yeast and salt in a large bowl. Add water, beer and vinegar and mix thoroughly. Cover bowl with plastic wrap and allow to rise at room temperature for 14 to 18 hours. Remove dough from bowl onto a lightly floured surface. Knead dough 10 -15 times. Line a round pan or basket with parchment paper. Spray parchment with PAM and place the dough on the parchment, spray the dough with the PAM. Cover loosely with plastic wrap and allow to rise to double in size, about 2 hours. Pre-heat a Dutch oven in the oven at 500 degrees for ½ hour (with lid on). Remove lid and carefully, using the parchment under the dough , lower the dough into the Dutch oven, parchment and all, put lid on and lower oven temperature to 425. Bake for 30 minutes, remove lid and back an additional 10 minutes until the bread is nicely browned.
Recipe adapted from American’s Test Kitchen.
