Photo courtesy of Kami Stafford
One Dish Skillet
This is a dish that has evolved in my own kitchen, with several variations made with what was available at the time.
Guna Involved
Guna - Tamas, primarily. Depends on how much of what is added.
  • 1/2 - 2 cups cooked, boned chicken. May be leftover.
    • Browned meat, canned fish or chicken, leftover meat of any kind, or tofu may be substituted for any or all of the chicken, in any combination
  • 1 cup rice, pasta, barley, flax, or some combination of this.
  • 2 cups water
  • 1 tsp salt (optional)
  • Spices (see below)

Optional Ingredients
  • 1/4-1 cup chopped, cubed, or grated cheese. May be cheddar, colby, jack, swiss, mozzarella, queso, or panir (Indian "goat cheese")
  • tomatoes
  • Water chestnuts
  • Soy Sauce (substitute for part of the water)
  • Vegetables - may be peas, carrots, peppers, broccoli, green beans, etc. May be leftover.
  • Onions
  • Mushrooms
  • Chipotle peppers

Spice Options
Mexican Chili powder, cumin, cinnamon, oregano, garlic
Italian Oregano, basil, garlic
English Rosemary, thyme, dill
Robust Sage, dill, garlic, red pepper
Indian Curry, garlic, cinnamon, turmeric, garam masala (hint)
  • Cut chicken into small pieces. Chop any vegetables.
  • Put all ingredients except optional cheese in skillet or pan.
  • Simmer until the grain is soft. Approximately 20 minutes.
  • Add cheese if desired. Stir until completely melted.
  • Serve hot, in bowls.
  • Refrigerate or freeze covered.
  • May be microwaved for easy reheating.
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Copyright 2006 by Elizabeth Harper
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