THIS DISH IS GOING TO BE A FIREHOUSE FAVORITE.....BELIEVE ME. NOT ONLY IS IT DELICIOUS, IT IS ALSO PACKED WITH PROTEIN AND FIBER SO THE CREW IS DEFINITELY GOING TO BE SATISFIED!
I RECENTLY MADE A VERSION OF THIS ON ANOTHER EPISODE OF FIREHOUSE KITCHEN TV SHOW, BUT THIS TIME AROUND I OMITTED THE BACON, TWEAKED THE CHICKEN AND ADDED A LITTLE GRAVY. SO LET'S JUST SAY IT IS A LITTLE MORE REFINED BUT BY ALL MEANS....DO ADD THE BACON!
CHICKEN - QUINOA BAKE WITH ROASTED GARLIC GRAVY
INGREDIENTS:
2 BONELESS SKINLESS CHICKEN BREASTS (SUB CHICKEN THIGHS FOR MORE FLAVOR)
2 CARROTS, peeled and rough chopped
1 ONION, peeled and rough chopped
1 SMALL PACKAGE MUSHROOMS, rough chopped
1 HEAD OF GARLIC
1 BUNCH BROCCOLI RABE
1/2 C HOT CHERRY PEPPERS (SUB SWEET IF NEEDED), chopped
10 oz. QUINOA
2 - 32. oz LOW SODIUM CHICKEN STOCK
2 BALLS OF FRESH MOZZARELLA
FRESH BASIL
OLIVE OIL
SALT
1 TBS. FLOUR
1 TBS. BUTTER
PROCEDURE:
- PREHEAT OVEN TO 350*
- CUT JUST THE TOP OFF THE HEAD OF GARLIC, PLACE ON TINFOIL AND DRIZZLE WITH A LITTLE OLIVE OIL. MAKE A POUCH WITH THE FOIL AND BAKE IN THE OVEN FOR 45-60 MIN. REMOVE AND SET ASIDE.
- WHILE GARLIC IS ROASTING, PUT CHICKEN STOCK IN A SMALL POT, BRING TO A BOIL AND ADD THE CHICKEN. BRING THE STOCK UP TILL BARELY SIMMERING. POACH UNTIL INTERNAL TEMP ON CHICKEN IS 160*, ABOUT 10-15 MIN. REMOVE, SET ASIDE AND LET COOL. RESERVE THE STOCK.
- WHILE THE CHICKEN IS POACHING, SAUTE THE ONION AND CARROTS WITH OLIVE AND SALT IN A LARGE CAST IRON OR OVEN-SAFE PAN. WHEN THE ONION IS TRANSLUCENT, ADD THE MUSHROOMS AND SAUTE OVER MEDIUM-HIGH HEAT. WHEN ALL THE MOISTURE HAS EVAPORATED, TASTE AND SEASON THE MIXTURE AS NEEDED. REMOVE FROM THE HEAT AND SET ASIDE.
- WHILE THE ONIONS/CARROTS ARE WORKING, BRING WATER TO BOIL IN A LARGE POT AND ADD THE BROCCOLI RABE. COOK FOR 3-5 MINUTES UNTIL JUST TENDER, REMOVE AND PLACE IN AN ICE BATH. WHEN COOL, PUT IN A TOWEL AND SQUEEZE OUT ALL THE WATER. THIS WILL HELP REMOVE SOME BITTERNESS. CHOP THE BROCCOLI RABE AND ADD TO THE ONION AND CARROTS.
- ADD THE AMOUNT OF STOCK NEEDED FOR THE QUINOA TO A LARGE SAUCE PAN AND COOK THE QUINOA ACCORDING TO THE PACKAGE. ONCE COOKED, ADD IT TO THE ONION/CARROT/BROCCOLI RABE MIXTURE ALONG WITH THE CHOPPED CHERRY PEPPERS.
- WHEN THE CHICKEN IS COOL, SHRED IT AND ADD TO THE VEGETABLE - QUINOA MIXTURE. TOP THE MIXTURE WITH SLICED FRESH MOZZARELLA (PLACING MOZZARELLA IN FREEZER FOR A LITTLE WILL MAKE SLICING EASIER). PLACE THE WHOLE PAN IN THE OVEN AND BAKE UNTIL CHEESE IS MELTED AND BROWNED. YOU CAN ALSO USE THE BROILER TO BROWN THE CHEESE.
- WHILE THE DISH IS BAKING, IN A SMALL PAN MAKE A ROUX BY MELTING 1 TBS. BUTTER AND ADDING 1 TBS. FLOUR. STIR FOR A FEW SECONDS TO COOK, BE CAREFUL NOT TO BURN. ADD ABOUT 1 CUP OF RESERVED CHICKEN STOCK, STIR AND BRING TO A BOIL. LOWER TO SIMMER. SQUEEZE OUT COOLED ROASTED GARLIC AND USING FLAT PART OF YOUR KNIFE MAKE A PASTE. ADD THE ROASTED GARLIC PASTE TO THE GRAVY AND TURN
- OFF HEAT WHEN THE DESIRED CONSISTENCY.
- REMOVE THE QUINOA BAKE FROM THE OVEN AND LET COOL FOR A FEW MINUTES BEFORE SERVING. GARNISH WITH SOME FRESH BASIL AND ROASTED GARLIC GRAVY.
