Hi, Hey, Hello all! Firstly welcome Winter, I am so very happy to see you. How lovely is this cooler weather? Secondly, sorry for the late upload. My internet access is few and far between lately so I am uploading when I can. I though I’d share a really easy, quick recipe for my Kale Rice and Garlic Soy Chicken! I made this the other night when I couldn’t think of what to have for dinner! I found some drumsticks in the freezer and some frozen kale as well. So here’s what I created:
- White rice
- Frozen kale
- Vegetable stock
- Chicken (I used drumsticks but you could use your own choice of meat for this!)
- Soy sauce
- Minced garlic
- Olive oil
- Firstly I defrosted my 6 chicken legs. Then placed a medium sized pan on the heat. (Pre heat oven to 200-210 degrees Celsius) I put in a splash of olive oil and placed all 6 legs into the pan. The heat should be on med/high so that they get a nice brown colour and crispy skin.
- As the chicken is browning I made up the marinade. I mixed 1-2 tablespoons of minced garlic with 4 tablespoons of soy sauce and a splash of water. I also added dry tarragon because I think it goes well with chicken. Mixed well and spooned the mix over the golden brown chicken.
- Then popped the legs into the oven uncovered so the garlic would get golden.
- Whilst the chicken cooks, it’s time to make the rice. Now depending on how much rice you’re making, I use the 1 to 2 method. 1 cup of rice to 2 cups of water. Just adapt that to your own quantity. Then I added 2 tablespoons of vegetable stock & a sprinkle of salt to the rice and water. Then once the rice is boiling I added 2 little blocks of frozen kale.
- Once the rice boils for a minute of two turn it down and stir every 30 seconds or so. Until all the stock is absorbed and the rice is cooked perfectly. Don’t be scared to add more water if you need to.
- The chicken will take between 35-50mins in the oven to be fully cooked. Turn them half way and spoon over the excess sauce.
- To serve place a mound of rice on the plate or into a bowl and add your chicken legs on top.
This was a quick and simple dinner for me. Super filling and satisfying. You can use whatever meat you want (or have meat free with tofu or roasted vegetables) and swap kale for spinach if you wish. I was surprised at how yummy this actually was! I live on a pretty tight budge so simple meals like this that allow for left overs are a winner in my house. Speaking of left overs, the next day for lunch I heated up a pan, put the rice in and heated it through then stripped 2 chicken legs of the meat to stir through and I had a quick lunch!
Today’s gratefuls are:
- I’m grateful for my sisters for always being there for me. It’s tough not having parents to guide you in person and I struggle with that. My dad guides me over the phone but it’s not the same. Which isn’t anyone’s fault it’s just the way it is. I’m grateful for them for always trying to help me through things whether they’re trivial or not.
- I’m grateful for the food in my fridge and my ability to whip something up from scratch to feed myself. This is one of the best things I’ve learnt. I’d be lost if I couldn’t cook.
- I’m grateful for fresh air, clean water, clean clothes and my everyday freedoms. I live in a country which is very safe compared to some other places in the world and that is something I’ve never taken for granted. With all the the sadness and death around lately I am thankful for mine and my families safety.
My thoughts and prayers are with everyone effected recently by terror attacks, the ones reported and the ones not. Let love win, always.
I hope you’ve all enjoyed this quick recipe entry. I love sharing what I’m making with you all! Thank you for the continued support and love. You’re all amazing.
Until next time, talk soon x