This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. I had to add about an extra cup of water as the lentils cooked. ). Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
Add lentils to saucepan and stir to coat. Season with rosemary and basil.
Break up the tomatoes with the back of a wooden spoon. I put the spices in before the stock to release their flavors. The lentils should be tender and chicken should have an internal temperature of 165°F (75°C).
Thanks! 3 cups chicken broth low sodium. I also cooked it all my croc pot on low heat for about 6 hours - turned out great! Information is not currently available for this nutrient. Chicken: Vegetables: Mix Ins:
Sign up to receive recipes, cooking tips and the latest kitchen product reviews in your inbox! Thanks for a great recipe! Don't let the 'lentil' ingredient scare you. This was really good.
I added a little fresh grated motzarella cheese on top. Stir for 3-5 minutes or until onions are transparent. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work. Like other reviewers, I soaked the lentils for an hour and doubled the lentil cooking time. https://www.allrecipes.com/recipe/80651/chicken-and-lentils Add chicken to the hot pan, being careful not to crowd the pan. We are health concious and usually use boneless skinless anyway. Cook for 4 minutes on both sides or until golden brown. In a large saucepan or Dutch oven, heat oil on medium-high.
Garnish with herbs of your choice.
A tiny bit of grated ginger also tastes great! Add olives and Feta. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Continue cooking 10 minutes, or until lentils are tender. Nutrient information is not available for all ingredients. Stir in lemon juice, and serve warm. (NOTE: if lentils are still hard after 30 minutes, add 1/2 cup more water and continue to cook until softened. It turned out to be a very comforting food. Nutritional Bonus: Stock your pantry with the Mighty Mouse of dry ingredients… lentils! © 2020 Pocket Outdoor Media Inc. All Rights Reserved. Pour 1 cup dressing over warm lentils and toss. My husband and one year old son loved it also. Leave about 1 Tbsp (15 mL) oil in the pan, and remove any excess. Create a personalized feed and bookmark your favorites. You saved Chicken and Lentils to your. Allrecipes is part of the Meredith Food Group. I used 1 tsp fresh basil instead of 1/2 dried because my husband, the food snob, said that dried basil is really to be used when it can cook for awhile for the flavors to escape. My husband and I both preferred the boneless skinless. 2 lb (1 kg) bone-in skin-on chicken thighs, 2 cups (500 mL) canned whole tomatoes, with juice, 1 cup (250 mL) sliced roasted red peppers, packed in oil, 2 Tbsp (30 mL) finely chopped fresh parsley or oregano, Cooking lentils is as easy as 1, 2, 3.
Very much appreciated!
Mix in the carrot and garlic. Wonderful both ways!
I used red lentils; they soften much quicker than brown and gave the dish a saucy consistency (I served over spaghetti). Preparation. Add chicken and cook, turning occasionally, for 3 to ... Add lentils to saucepan and stir to coat. 1/8 tsp salt. 308 calories; protein 27.8g 56% DV; carbohydrates 18.7g 6% DV; fat 13.5g 21% DV; cholesterol 68.1mg 23% DV; sodium 816.5mg 33% DV. Over medium heat, add onion, garlic, paprika, coriander, and oregano. Wow!
For vegetarians out there tofu substitues well for the chicken. Season lightly with salt and pepper (about 1/2 teaspoon of each).
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