Friday Favorites ~ Hungry Rancher-Woman Chicken

Now we all know that this is not a food blog. You will find no recipes here. I'm an eater, not a cooker, and I'm also a kitchen slob. I would be embarrassed to show you any meals in progress for purposes of gastronomic instruction. But today, I'm making an exception, because it's Friday Favorites and Hungry Rancher-Woman Chicken is my favorite dinner. Some might say it's my only dinner. I make it, or some in-bred cousin of it, several six times a week. And on the seventh day, she ate a salad. How boring is that?

But here's the thing. Hungry Rancher-Woman Chicken works for me on so many levels. It's easy and quick to make. It's satisfying and explodes with flavor. I know exactly where to find the ingredients in the super Walmart. It's a relatively healthy dish, and economical, too. And there are endless variations on the basic recipe theme. And since it's my kitchen and I don't see anybody else around here volunteering to cook for me, I'll do what I dang well please and eat the same dadgum thing night after night if I want to. Maybe I should call it Ornery Rancher-Woman Chicken?

And besides all that, a new recipe/food community site was launched this week by Pioneer Woman called Tasty Kitchen. If you haven't checked it out yet, go forth. It's full of real recipes from real people, and it's all free. Cookbooks? We don't need no stinkin' cookbooks. We can swap our best recipes over there. I want to contribute something to the site, and this will be it.

So without further ado...

Here is everything you'll need: instant rice, frozen orange juice concentrate, boneless, skinless chicken thighs, an apple, and curry powder.

Now this recipe owes its roots to Pioneer Woman. She waxed poetic about the virtues of chicken thighs in her recipe for Linguine with Chicken Thighs. And this recipe is sort of like that one, minus the linguine, the tomatoes, the olive oil, the fresh herbs, and the parmesan cheese.

Make your minute rice first and get that out of the way. Make as much or as little as you want - I won't judge. This recipe will serve one very hungry rancher-woman with a ravenous appetite or two normal people. We'll be serving the chicken over the rice, so the more rice you make, the further this recipe will stretch.

Now it's time to cut up your chicken thighs. My secret to not getting into a violent argument with my chicken thighs is to chop them up while they're partially frozen. If I go at 'em when they're thawed, they're gross and slippery and raw-meat-like and they make me want to be a vegetarian, and then I wouldn't know what to make for dinner.

I cut the block of partially frozen chicken thighs in half, then chop it up into bite-sized pieces. Half of the chicken goes into a ziploc bag for tomorrow's dinner, which will take five fewer minutes to prepare. Yippee! Have I mentioned that this dish can go from zero to the table in about 20 minutes?

Heat your pan on high, then give it a healthy squirt of cooking spray. I always use this Calphalon-wannabe wok, but any old pan should work. When the pan is nice and hot, dump in the chicken and put a lid on it. DO NOT STIR the chicken yet. Let it get brown on one side first, then stir it.

While the chicken is cooking, peel and core an apple, then chop it into bite-sized bits. I use a Granny Smith apple, only because I think I heard that these were good for cooking, but I could be wrong. Use any kind of apple you want.

Back at the pan, your chicken should look sort of like this - brown and cooked. Turn the heat down to medium. The chicken cooks pretty fast and smells really good.

About this time, your dog will come into the kitchen to investigate the aroma and hope that you spill some of the chicken on the floor. Fat chance, Smooch.

When the chicken looks almost fully cooked (should take about 8 minutes or so), dump in the apples, stir things around a bit, and put the lid back on. Reduce the heat to low. The apples will cook pretty fast.

Now we're going to make a little spicy orangey sauce. Mix together one or two tablespoons of orange juice concentrate with some curry powder. How much curry powder? That depends. I love curry powder, so I use about a tablespoon. Less adventurous souls may want to start out with a teaspoon. Add a little water to the mixture so you'll end up with about 3/4 of a cup of sauce.

Are you wondering where I found curry powder for $1.49 in the middle of nowhere, New Mexico? Not at the Walmart, that's for sure. Why are spices so darned expensive anyhow? Anyway, en route to the Walmart, there's a large Mennonite community, and one of the families runs the coolest little market full of bulk baking supplies and spices. And that is where I find curry powder for $1.49.

So now our apples are almost cooked through.

Add the sauce to the pan, stir until all the chicken and apple pieces are coated, leave the heat on low, and put the lid back on.

Put your dog in charge of keeping an eye on things in the kitchen while you go set the table or feed the horses or whatever. This recipe is very forgiving. You can eat it a couple minutes after you add the sauce or an hour later.

When you're ready, spoon the chicken mixture over the rice and take it out to the front porch. This dish tastes best if you eat it while watching your horses graze, your burros play, and the sun set.

Hungry Rancher-Woman Chicken...it's what's for dinner tonight, and tomorrow night, and the next night, and the night after that...

Hungry Rancher-Woman Chicken

Half of a 1.8 lb package of boneless, skinless chicken thighs, cut into bite-sized pieces

1 apple, peeled, cored, and cut into bite-sized pieces

1 - 2 tablespoons frozen orange juice concentrate

1 - 3 teaspoons curry powder

1/2 cup water

Instant rice

Cook as much rice as you want to eat. Heat a heavy pan over high heat and squirt with cooking spray. Add chicken. Add a little salt and pepper if you're so inclined. Do not stir until one side is brown. Cook until done – about 8 minutes.

Reduce heat to medium and stir in apples. Cook for a few more minutes until apples are soft. Combine oj, curry powder and water, then add to pan and stir well. Continue to cook on low for a few more minutes until flavors are combined.

Here's the link to this recipe over at Tasty Kitchen.