Tuesday, November 26, 2013

Mustard chicken and veggies

I started out following a recipe for mustard roasted chicken and ended up changing--well, mostly everything--about the recipe.  So, here it is: a super tasty one-pot meal. 

While the recipe calls for chicken, it tastes just as good with any other meat, or even beans.  The recipe calls for soy sauce, and you will NOT want to add more salt the dish until you taste it.

1 1/2 lb diced cooked chicken
3 stalks of celery, chopped (including the greens on top of the stalk)
4-6 carrots, peeled and chopped
1 red onion, chopped (or two onions if you find it's your favorite part, too)
1/2 granny smith apple, peeled, cored and chopped
3 packed cups of fresh or frozen spinach
1/4c yellow mustard (Annie's is perfect)
2tbs gluten-free soy sauce, or to taste
freshly cracked black pepper, to taste
1 1/2 tbs caraway seeds
2tbs dried thyme
chicken or veggie broth, to desired thickness (It can be a hotdish or a stew, however you prefer)
cooked rice, noodles, potatoes or even sweet potatoes to serve over

1. After chopping the apple and the veggies (minus spinach), sweat them in a large pot.  You won't want to cook them totally through just yet.

I just love all the colors!

2. When the onions are nearly translucent, add chicken or other protein, mustard, soy sauce, spices and broth.  Stirring occasionally, simmer until veggies just barely yield to a fork. 
3. Stir in spinach and cover again.  Let it simmer until spinach is de-thawed and/or wilted.
4. Enjoy!

 This post is linked to Party Wave Wednesday 11/27/13 at Holistic Squid