I’m Not Bragging, I’m Just Trying to Help You Make a Hoisin Chicken Dinner with Beet Greens and Tomato Rice

 Hi everyone. I performed with the No Rehearsals this Sunday but I knew I wanted a nice dinner  that night to end the weekend right.

Knowing I would be busy until 4PM, I marinated chicken the night before, cooked some rice in the rice cooker and chopped up tomatoes and beet greens when I returned.

I am not trying to boast. I just want to show you that with a bit of planning , we can still enjoy ourselves outside of the house without having to sacrifice a healthy and delicious meal with the family.

Hoisin Chicken:

10 chicken legs

Marinade:

1/4 cup Hoisin Sauce

2 crushed garlic cloves

1/2 inch fresh ginger, peeled and chopped

2 TBS Soy Sauce

1/2 tsp Chinese Five Spice (optional-not everyone likes this flavor)

Stir marinade together, pour over chicken in a large bowl, stir to coat chicken and cover. Refrigerate over night or at least a few hours.

When ready to cook, bake on a rack at 350 degrees for 25 minutes, turn over with tongs for another 20-25 minutes and that’s it!

Tomato Beet Green Rice:

2 cups leftover white rice or cooked Basmati or any other kind of rice -set aside

2 cups washed, chopped beet greens or any other green, sauteed over a medium flame in a little olive oil until wilted, about 3-5 minutes

Cook rice and beet greens together, stir.

Add in 2 chopped medium sized tomatoes and stir until the tomatoes are heated through with the rice.

Add salt and pepper to taste

Peel a carrot on the side for an edible garnish.

Add all onto the plate and enjoy!

 

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5 Responses

  1. I love when you post a recipe or menu title that sounds like it must take a day’s worth of planning and prep but turns out to take 6 minutes! thank you!

  2. Jackie, I hope you made it and liked it! Elizabeth, beet greens are not bitter if you sautee them up with a little olive oil. You will love them!

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