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Chicken Vegetable Curry Bowl

Chicken Vegetable Curry Bowl from Taste Love & Nourish

Years ago, I had the most delicious curry made by my sister’s friend. I was lucky enough to get the recipe, but I keep adapting it in a variety of ways. I’ve made a Roasted Vegetable Curry a while back that is really wonderful. This one, with chicken, is a bit quicker and simpler process from the original and I’ve added some more veggies. The great thing about recipes like this is you can adapt them so easily. Take this recipe and add shrimp instead of chicken or use whatever veggies you have on hand.

Let’s talk curry. I use a Jamaican curry, Blue Mountain Country Curry in this dish, but you can use any curry you have or mix your own. I’m no expert, but I’ve read that the difference between Jamaican curry and Indian curry is the addition of allspice, anise and mustard seed in the Jamaican version. So, let’s say someone in your house says they don’t like curry. Make this for them. Really. My husband has been telling me he doesn’t like curry for over twenty years and once I made this dish for him, he suddenly loves curry!

Chicken Vegetable Curry Bowl from Taste Love & Nourish

Chicken Vegetable Curry Bowl

Brown Rice (Recipe below)
1 T. olive oil
1 T. butter
1 1/2 lbs. boneless, skinless chicken breasts or thighs, cubed into bite-sized pieces
pinch of Kosher salt
black pepper
1 large sweet onion, diced
1 large red pepper, diced
2 medium carrots, sliced
3 cloves garlic, minced
2 – 3 T. Jamaican curry
2 Roma tomatoes, diced
14 oz. can light coconut milk
1/2 C. golden raisins
1/2 C. frozen peas

In a heavy pot over medium high heat, add the olive oil and butter. As soon as the butter is melted, add the cubes of chicken and give them just a small pinch of salt and a nice amount of black pepper. Sauté just until they lose their pink color. Add the onion, red pepper and carrots. Continue to cook just until the onions begin to get translucent. Add the garlic and cook for a minute then add the curry and cook another minute. Add (are you allowed to start three sentences in a row with the same word?) the tomatoes, coconut milk and raisins. Bring the curry to a light simmer, reduce the heat to low and cover with a heavy lid for 30 minutes. Now add the peas, stir them in and cover. Simmer for just about 5 to 10 more minutes.

Serve over brown rice and with naan or other flatbread, if desired. (see Notes).

Serves 4

Brown Rice
1 C. medium grain brown rice
2 C. water
pinch of sea salt

Combine the rice, water and salt in a medium saucepan over high heat. Bring to a boil and reduce heat to low. Cover and cook for about 50 minutes or until all liquid is absorbed. Remove from heat and let stand covered for about 5 minutes or until ready to serve.

Notes:

  • Naan is a really wonderful Indian flatbread. When serving it with this dish, I like to rub it with the cut side of a garlic clove and brush some olive oil on top. Place the naan in an oven preheated to 350 degrees for about 2 minutes.
  • I love this curry even better the next day! Sometimes I make it and put it in the fridge for dinner the following night.
  • Jamaican curry has quite a bit of salt, so I only salt sparingly before cooking the chicken and then taste test at the end.
  • I use chicken breast to keep this dish lower in fat, but I have to say, using chicken thighs gives you a more tender result. Use what you like best.

 

Three-Piece Dansk Giveaway!

Dansk Three Piece Cookware Set: Six Quart Casserole, Two Quart Saucepan and Round Baker.

I always reach for my heavy cast iron pots when making dishes like this curry. I love mine! They are an investment, but they perform so beautifully. They retain so much heat, cook evenly and that heavy lid keeps so much moisture in the pot. They last forever too! So, because I love you guys so much…I’ve teamed up with some really amazing blogger friends and would love to give a three piece Dansk set away to you!

 

 

Enter now!

 

 

Beer Braised Carnitas Burrito Bowl

Beer Braised Carnitas Burrito Bowl
Beer Braised Carnitas Burrito Bowl

A few years ago, while away at college, my son discovered Chipotle, a Mexican fast-food chain. When he told us about it, I was skeptical and indifferent. Fast-food has never really appealed to me and I just didn’t feel inspired to even give it a chance. Then one day…I did. OK, so I’m not going to bore you with the oooh’s and ahhh’s, but let me just say, I fell in love.

Every time I go there, I get the burrito bowl. If you love the flavors of Mexican food, you’ll probably agree that it’s a bowl of heaven. Like a burrito unraveled, my favorite bowl includes layers of cilantro-lime rice, corn salsa, black beans, carnitas, salsa, grated cheese, sour cream and guacamole. Truly. What more could you want?

I know what I want…I want to be able to eat this every night of the week! OK, so that’s bit of an exaggeration, but I’ve been wanting to make this at home for a while now. I don’t claim this to be a “copycat” recipe by any means. This is just my interpretation. I have to say, this interpretation made me feel like I was cheating on that very first bowl I fell for.

There are several recipes going on here, but you’ll find that each of them are super easy and you’ll be making enough to either have leftovers for a few nights or to have your own Burrito Bowl Party!

 

Beer Braised Carnitas Burrito Bowl

 

 

Beer Braised Carnitas Burrito Bowl

Cilantro-Lime Brown Rice (See recipe below)
Jalapeño Corn Salsa (See recipe below)
Fresh Tomato Salsa (See recipe below or use your favorite jarred salsa)
Beer Braised Carnitas (See recipe below)
Black Beans (See recipe below)
Shredded blend of Cheddar and Monterey Jack Cheese
Guacamole (you can make your own, but I bought some prepared)
Light sour cream

Assemble each bowl with the ingredients in the order listed…or any order you like…this is just how I do it! :)

Enjoy!

Serves approximately 10 – 12

Beer Braised Carnitas Burrito Bowl

Beer Braised Carnitas

2 – 2 1/2 lbs. boneless pork tenderloin, cut in half
1/2 medium onion, diced
4 cloves garlic, thinly sliced
4 sprigs fresh thyme, tied together
1 – 2 bay leaves
12 oz. bottle Mexican beer
1/4 C. orange juice
2 – 3 T. chipotle in adobo (see Notes)
1 1/2 t. kosher salt
1 t. black pepper

Special equipment: Slow cooker (see Notes)

Place all of the ingredients into your slow cooker. Cover and set it to cook for 6 hours. After the first four hours or so, I flipped the the tenderloin pieces over and recovered quickly, but you do not have to do that.

After six hours, remove the tenderloin pieces onto a cutting board. They will be so tender, they’ll be falling apart. Remove and discard the thyme bundle and the bay leaves. Slice the tenderloin into 2 inch slices then shred the slices. Return the meat back into the slow cooker with its sauce.

Keep it on the warm setting until ready to use.

Beer Braised Carnitas Burrito Bowl

Cilantro-Lime Brown Rice

2 C. jasmine brown rice or any long grain brown rice
3 C. water
1 bay leaf
zest of one lime
juice of one lime
1 T. finely chopped cilantro

In a medium saucepan, combine the rice, water and bay leaf. Cover with a lid. Bring to a boil then reduce the heat to low and simmer for 20 minutes (or longer if you are using a different variety of brown rice, check package directions). Remove from the heat and allow to sit covered for about 10 minutes.

Add the lime zest and juice and the cilantro. Remove the bay leaf and fluff with a fork. Keep covered until ready to serve.

Beer Braised Carnitas Burrito Bowl

Fresh Tomato Salsa

2 large tomatoes, finely diced
2 T. red onion, finely diced
1 clove garlic, minced
1 jalapeño pepper, finely diced
3 T. cilantro, chopped
1/8 t. salt
pinch of sugar
juice of one large lime

Combine all ingredients in a small bowl. Refrigerate until ready to use.

Beer Braised Carnitas Burrito Bowl

Black Beans

1 T. olive oil
1/2 medium onion, finely diced
1 clove garlic, minced
1 bay leaf
2 15 oz. cans black beans, drained and rinsed
3/4 C. water
1/2 t. chipotle powder (or use smoked paprika if you do not have chipotle)
1/2 t. salt
1/2 t. black pepper

In a small saucepan, sauté the onions in the olive oil until softened. Add the garlic and stir for a second then add the remaining ingredients. Bring to a boil, reduce the heat to low and simmer for about 10 minutes. Remove from heat, discard the bay leaf and keep covered until ready to use.

Beer Braised Carnitas Burrito Bowl

Jalapeño Corn Salsa

16 oz. package frozen corn, thawed for a few minutes in a mesh sieve
1 jalapeño, finely diced
1/4 C. red onion, finely diced
1/4 t. smoked paprika
juice of one lime
1 T. cilantro, chopped
1/4 t. salt
black pepper

Combine all ingredients in a medium bowl. Allow to sit in the fridge until ready to use.

 

Notes:

  • I buy the chipotle in adobo in a 7oz. can. Then using a blender, processor or hand blender, I puree the whole can. Just use what you need, then store the rest in a labeled sandwich size zipper bag in the freezer. Try to spread it out thinly in the bag so it’s easy to just break some off next time you need it.
  • I call for 2 to 3 tablespoons of the chipotle in adobo for the carnitas. If you don’t want it too spicy, just use 2 tablespoons. Hey, if you want it super spicy, go ahead and use more than 3, but you may want to take an antacid first! ;)
  • I’ve only tested this recipe in my slow cooker. If you wanted to make this in a pot, I would use a Dutch oven, sauté the onions and garlic for a few minutes until softened, add the remaining ingredients and simmer on low for at least three hours.
If you love Burrito Bowls, this group of recipes will help you make the best you've ever had!  Make them at home just like your favorite Mexican restaurant!