Saturday, March 10, 2007

Chicken breast & garbanzo beans with olives and capers

I found this recipe in the February 2007 issue of American Baby. Here's my version of the recipe. By the way, the addition of capers and fresh olives is my idea or contribution:

Chicken breast & garbanzo beans

Serves 4 or more (I make large batches of food and am a poor judge of exactly how many people my food will serve).

olive oil
chicken breast (a package of 10 oz., roughly)
can of 15 oz. of garbanzo beans (chickpeas)
ready-to-eat bite size carrots
fresh olives of different kinds (pitted)
nonpareil (sp.?) capers

Heat a bit of olive oil and diced garlic in a pan or skillet (with olive oil, don't turn the heat on the highest). Once the garlic starts to sizzle and smell, add in the chicken breast cut into small pieces. Cook until the meat is no longer pink. Add the garbanzo beans, drained. Add in 1/2 cup to a cup of carrots. Add chicken broth if you want the dish to be a bit more soupy. Add some salt for flavor. Add chopped olives and capers when the dish is just about ready. Leave the dish covered for a minute or two, after adding the olives and capers, before turning the stove off and serving.

Serve the dish over couscous or rice.

1 comment:

Manda & John said...

Go ahead and put it up! Just give me PROPS!! hee hee.
See you all tomorrow...4 days in a row for you, me and Isabella. Woo hoo!