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.
It is suitable for use with ground meat, or leftover meat, poultry or fish, or use with canned fish or canned meat.
Guna Involved
Guna - Tamas, primarily. Depends on how much of what is added.
Ingredients
- 1/2 - 2 cups cooked, boned chicken. May be leftover.
- 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) |
Preparation
- Cut chicken into small pieces. Chop any vegetables.
- Put all ingredients except optional cheese in skillet or pan.
Cooking
- Simmer until the grain is soft. Approximately 20 minutes.
- Add cheese if desired. Stir until completely melted.
Yield: 4-6 Servings.
Serving
- Serve hot, in bowls.
- Refrigerate or freeze covered.
- May be microwaved for easy reheating.
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Copyright 2004, 2005, 2006 by Elizabeth Harper
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