Wednesday, November 19, 2008

Ellie and Esperanza

Don't know what's up with this picture, this is my new niece Ellie Swain. She lives in England. She weighed 13.7 lbs!! Can't wait to meet her!
This is Esperanza Waithira. Her mommy is Mexican and her daddy is Kenyan. I love her.

just practicing adding pictures

Lentils with chicken

I don't know what happened, I had the recipe all written out and it disappeared! so here goes a second attempt and if it doesn't work I may give up blogging completely.
This recipe is easily doubled.

Lentils with chicken
(dedicated to Nicolas and Daniel Hoyt)

1 jalapeño, seeded and chopped (optional but highly recommended as it adds flavor and no discernible heat)
1 onion, chopped
5 cloves garlic, chopped
chicken or pork, can be boneless breasts, cut in cubes or chicken legs and thighs
1/2 bag lentils
2-4 cups chicken broth
2 limes, juiced
2 packets sazon goya con cilantro y tomate (or whatever seasoning blend you prefer)
chopped cilantro, shaved parmesan or feta, lime wedges

Salt chicken and brown quickly in large saucepan or pot, in small amount of olive oil. (Don't overcook as it will cook more later). Remove from pot and set aside.
If necessary add more olive oil and saute onion and jalapeño until tender. Add garlic and saute a few more minutes over low heat. Add sazon and 1 cup broth, raise heat to high and simmer until slightly reduced (this concentrates the flavors). Add lime juice and lentils. Place chicken pieces on top and add enough broth to cover lentils. Simmer for 1 1/2 to 2 hours until lentils are very tender, it may be necessary to add more broth. The end result should be a thick, brothy stew.
Garnish with cilantro and cheese and serve with lime wedges.

Lentils with chicken

I created this recipe many years ago when my boys where little. I'm astounded each time at how much they enjoy this dish, they've been known to eat the leftovers for breakfast! It is both nutritious and inexpensive.