Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 35

Chicken and Potato

Ingredients:

2 Tbsp. oil

1 onion (medium, sliced thin)

2 garlic cloves (crushed)

½ cup green pepper (sliced thin)

1 lb. chicken (light or dark meat or combination, 1” dice)

2 potatoes (Yukon gold preferred, medium dice)

2-3 Tbsp. curry powder

2 tsp. cumin

1 tsp. turmeric

¼ tsp. nutmeg

¼ tsp. crushed red pepper

2-3 cups chicken broth

Salt and pepper to taste

¼ cup parsley (chopped)

1 cup tomatoes (large dice)

Directions:

Prepare all of the ingredients as directed. Oil a medium sauce pan and sauté the onion, garlic, and green pepper for 1-2 minutes. Add the chicken to the pan and stir fry for 4-5 minutes. Add the potatoes, then add the spices: curry, cumin, turmeric, nutmeg, and crushed red pepper. Stir the spices in, then add enough chicken broth to cover the meat and potato mixture. Add desired amount of salt and pepper. Bring the dish to boil and then reduce heat to simmer. Cook for 20-30 minutes or until the potatoes are tender. Prepare a roti recipe. You can serve this dish in bowls with roti as a side, or it is also delicious with the mixture rolled into the roti.

Note: You may substitute 4 flour tortillas or pita bread for the roti if short on time. Make sure to toast them in a pan before adding the filling.

Remmi Notes: The Chicken and Potato Roti dish is like magical comfort food…I so love this dish! There are hundreds of recipes you can draw from to make roti. It is worth it, especially since it does not take a lot of time to make. Add your favorite veggies to make this dish your own———it’s perfect for that.