Daily Archives: April 16, 2013
By “spiced,” I really just mean that I put several spices in there. It’s not that spicy.
Spiced Chicken with Spinach
-red wine vinegar
-brown rice, cooked
1) De-fat the chicken and cut it into small pieces (I used chicken thighs).
2) Heat up some EVOO on a skillet and throw in the chicken. Add a little red wine vinegar.
3) Throw in all other spices, and when chicken is just about cooked (no more pink-ish translucent middles), add the eggs. Let cook for a bit, then add the spinach and rice.
When it’s exam time, I tend to cook up a huge thing of rice and then cook everything else in bulk, package it all up in tupperware and there we go! Food for the week. Or the next two days.
Just so we’re clear, I am not in fact an alcoholic. That bottle in the background is an empty bottle of what used to contain champagne [that I didn’t even touch] from our Chinese New Year celebration of sorts back in the day. We don’t have any place nearby to recycle glass, so it’s just been sitting there since then, waiting for the day that Kosina drives back up to NYC. (You may think I’m kidding, but I’m really not.)