Only one more day until Spring Break begins! Boy do I need it! Even though I'll probably end up using the week to catch up on neglected class-work, it'll be nice to sleep in every day, and not have a set schedule to adhere to. One IRB down and another to go... research is a total pain in the arse! I don't know why, but I love conducting research, so it's all worth it.
With that said, I'm getting more excited every day about my upcoming trip to Chongqing, China. I've just met the Chinese History professor that will be accompanying us. She has been to Chongqing before, and knows how to get around. On top of that, she speaks fluid Mandarin! I totally plan on asking her help in finding great gluten-free eats throughout the city. In particular, I'm on the hunt for back-alley street food joints seldom visited by foreign visitors.
Although I've been super-busy, I've been cooking a lot in order to have the necessary leftovers needed for hurried lunches and dinners, squeezed in while working on my endless projects. This dish didn't last long after I made it. There was one day that I ate this for lunch and dinner, and then again the next morning for breakfast! I know that would probably be out of the question for many, but something about the broth was just so darn comforting that I couldn't get enough! You're going to love this:)
- 2 tblsp. vegetable oil
- 4 chicken quarters
- 1 pound small whole onions, peeled (I found them in the frozen vegetable section)
- 3 celery stalks, sliced
- 1 14oz. can red kidney beans
- 4 small tomatoes, quartered (or 1 16oz-ish can diced tomatoes)
- 1 cup chicken stock (make sure it's GF - I used Pacific Natural Foods)
- 4 tblsp. fresh parsley
- 1 tsp. paprika
- salt & pepper
- 1/2 cup shredded cheese (I used parmesan and mozzarella)
- Heat the oil in a flame-safe casserole dish (or heavy all-metal pan) and fry the chicken quarters, two at a time, until golden. Using a slotted spoon, remove the chicken from the pan and set aside.
- Preheat oven to 400 degrees F.
- Add the onions and fry, stirring occasionally, until golden. Add the celery and fry for 2-3 minutes.
- Return the chicken to the pan, then mix in the beans, tomatoes, broth, 1/2 the parsley, salt and pepper. Sprinkle with the paprika.
- Cover and cook in your preheated oven until the chicken juices run clean when forked.
- Remove from oven and sprinkle with your choice of shredded cheese and top with remaining parsley.
- Return to oven, uncovered, and bake for an additional 12 minutes, or until crispy and golden.
- Remove, serve immediately and enjoy!