Chicken Chickpea Curry

I remember the first time I made this dish. My husband walked in the door and said "What is that smell?" Curry is pretty aromatic. I love it. I would probably wear it as perfume. Not everyone feels the same way and Greg probably falls into that category. Bless his heart.

I found the original version of this recipe in Redbook Magazine a few years ago. It was titled This Dinner Helps You Burn Fat. Needless to say-- I was sold. Of course, I had to put my own Rebeka Does It spin on it and we have been enjoying it ever since.

I think this picture proves what you guys have probably already considered.
I am a little cray-cray. In the best way, of course.

This dish is also the very first time I had ever used Curry, a blend of spices used in Indian Cuisine. And apparently, it has a lot of healthful properties as well. Huh, who woulda thought? You can read more about that Here . This article talks about health benefits like blood sugar control, anticancer benefits,  and even detoxification. Interesting, right? Oh and it tastes great too!

If you are wanting to give Curry a try, this recipe is the perfect place to start. I should also note that the flavors come together even better for leftovers the next day. So make extra. This recipe serves 4.

Best kitchen tool? A sharp knife.

Ingredients
1 TBS Extra Virgin Olive Oil
1 Medium Onion, Chopped
1 TBS Curry Powder
2 Cloves Garlic, Minced
2 Tsp Ginger
1 Jalapeno, Diced and Seeded
1 Bell Pepper, Diced (Red is my favorite in this dish.)
1 (14.5oz) Can Diced Tomatoes
1 (15oz.) Can drained, Rinsed Chickpeas
2 Chicken Breast (Shredded)
2 Cups Brown Rice (cooked)
1 Cup Chicken Broth
Optional Toppings: Greek Yogurt, Cilantro, Sriracha

If you haven't already, get your brown rice cooking. This will take the longest. Follow the directions on your package.

Then figure out your chicken situation. Are you roasting it? Using the breast meat from a rotisserie chicken you bought at Cosco? Or if you are in a hurry, just boil it! Add your chicken breasts to a pot and cover with water. Salt. Cover and heat on med-hi heat. Cook 15-20 minutes until cooked through. Longer if your chicken is frozen. When cooked through remove from pot and shred with your Kitchen Aide Mixer with dough hook.

While your chicken is cooking, heat oil on med-hi heat in a large deep skillet. Prep your veggies: cut, dice, mince. Add your onion, bell pepper, jalapeño, and garlic to your oil. Soften for about 3 minutes. Then add your spices: ginger and curry. Stir for about 1 minute. Then add your tomatoes and chickpeas. Add your broth and shredded chicken. Salt as needed. Cover and let simmer for about 10 minutes.

I like to serve in a bowl: Rice on the bottom and spoon the Chicken Chickpea Curry over the top. Add a dollop of greek yogurt, some cilantro, a drizzle of sriracha and you, my friend, have a fantastic curry dish. Viola!

Chicken Tortilla Soup

Fall is here!!!!

It's here. It's finally here. (**Insert Happy Dance!**)

Well, for today at least. Tomorrow may be a totally different story. That's how Texas rolls. And we are used to it by now. Doesn't mean we like it. But we do expect it. For now though, I am going to soak up these cooler temps. Oh, and how about a bowl of tortilla soup to go along with them?

Last week it was still hotter than a jalapeños armpit...said in my thickest Texan accent. But I couldn't wait any longer to whip up my favorite tortilla soup recipe. So I decided to go for it! My little family of four all sat around the dinner table so excited about a bowl of yummy tortilla soup. We didn't care that is was 97 outside and 85% Humidity. It was worth all the sweat. And trust me-- it was a sweaty one.

All the Tortilla Soup yumminess in one bowl!

I like my veg to be pretty chunky. Gives it a hearty feel.

The Three Amigos: Smoked Paprika is my secret ingredient. 

Ingredients  
2-3 Chicken Breasts
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Smoked Paprika
Salt and Pepper to taste
1 Can Diced Tomatoes
3 Carrots (medium size)
3 Celery stalks
1 Yellow Squash
1 Large Zucchini
4 Cloves Garlic (minced)
1 Large Onion
8 Cups of hot water
2 TBS Chicken Broth base (Better Than Bouillon, Organic)
2 TBS Extra Virgin Olive Oil

This girl's BFF when needing a quick broth. 

Place your chicken breast in a medium-large pot and cover with water and salt. Cover and boil on High Medium heat until the chicken is cooked through. About 15-20 minutes.  Once cooked through remove from pot and place in a mixing bowl for later. (Didn't thaw your chicken? You can even do this with frozen chicken. Will take longer to cook if frozen).

While this is boiling, warm your oil in a large heavy bottom pot. While your oil is heating chop your veggies. I like to use large bite size cuts. I like a hearty soup feel. Once the oil is hot, add your onion, celery, carrots. Salt them. And stir. Let cook for about 5 minutes. Then add your tomatoes and garlic. Stir and cook for about 2 min. Salt if needed. (I like to salt a little between each layer.) Then add your zucchini, squash, and seasonings. Sauté for 5 minutes and let the flavors merry. Then add your hot water and chicken base. Stir and bring to an easy boil. Cover and lower heat to a full simmer for about 10-15 minutes, depending on how soft you want your veg. I like mine with a little life left in them and some crunch. So I do mine 10 Minutes or less. Tasting as I go.

At this point, take your chicken and shred it. The easiest way to do this is with your Kitchen Aide mixer and a dough hook. Put the cooked chicken in the mixing bowl, put the dough hook on, and mix on medium to high until all shredded. How cool was that?!

Lastly, add your chicken to your soup and stir until well combined. Serve with avocado, cilantro, lime juice, organic blue corn tortilla chips, Sriracha, cheese of your choice-- The options are endless!!!

Soup's on, Y'all!!!