PAMA Glazed Chicken

I asked Santa for PAMA for Christmas and in true Santa fashion he came through!  I've been cooking with it ever since.

We love chicken in my house, and a favorite is balsamic glazed chicken, you can see the recipe here.  So last night I thought why not try updating it using PAMA Pomegranate Liqueur.  Just as I predicted, it was good!  While I know there are many ways to create & modify this dish, here's what I did:

Ingredients:
2 chicken breasts filleted
1/4 cup chopped sundried tomatoes
1 thinly sliced medium onion
2-4 finely chopped garlic gloves (depending on how much garlic you like)
1 cup white wine (I had chardonnay on hand)
1/2 cup PAMA Pomegranate Liqueur
3 Tbs white balsamic vinegar (you can omit if you like)

Directions:
1) heat 3 tbs olive oil in a skillet over med high head and cook the chicken about 3-5 minutes on each side until almost cooked through; remove to a plate to keep warm.
2) add onion, cook about 5 minutes until soft.
3) add garlic & sundried tomatoes cooking until fragrant.
4) add white wine, PAMA & balsamic vinegar bring to a quick boil.
5) reduce heat to med low, return the chicken to the pan and simmer until chicken has cooked through and the sauce has reduced.

I served this over jasmine rice.

If you try this or a version of it, share your thoughts!

A new take on rice

My three year old son loves rice, but doesn't like vegetables. So this is something I came up with while playing in the kitchen as I often do and Gabriel LOVES it!

Please keep in mind I don't use specific measurements when I cook, so I'll try to break it down as much as I can...


Jasmine rice (1 cup)
Salt-Free Chicken Stock (2 cups)
Sun dried tomatoes (approx 1/8 cup - diced)
Shelled edamame (approx 1/4 cup)
Pineapple (approx 1/4 cup - diced)
Sea salt (pinch)
Italian seasoning (approx 1 tsp)

Bring two cups of Salt-free chicken stock to boiling point. Add jasmine rice, sun dried tomatoes, shelled edamame, pineapple, sea salt & Italian seasoning. Cover & reduce to simmer. Cook for 15 minutes or until all liquid is absorbed.

If you are NOT using Salt-free Stock then omit the sea salt.

NOTE: I use Herb-Ox Sodium Free Granulated Chicken Bouillon. One jar makes 26 cups of broth and has a much longer shelf life than refrigerated broth. One teaspoon equals one cup of broth...just add water. And it's under $4.00 and can be found in most supermarkets...Stop & Shop, King Kullen, etc...

This side dish goes great with anything! This recipe is just one rendition...I'm always changing & adding depending on what I have in the kitchen at the moment.