This recipe was developed and priced as part of CUESA's Farmers' Market Cooking on a Budget e-letter feature on March 13, 2009.
Total = $23.50
or around $5.90/serving (not including pantry items)
1 dark meat chicken pack, 4 legs and 4 thighs (from Mountain Ranch Organically Grown, $14)
2.5 cups brown rice (organic from Massa Organics, $2.50)
2 onions, chopped fine (from Chue's Farm, $1.50)
4 cloves garlic, minced
1 tablespoon canola oil
2 tomatoes, chopped (from Bruins Farm, $3)
5 cups water (or substitute stock)
1 bunch asparagus (from Zuckerman's Farm, $2.50 if you buy 2 bunches) (also works well with peas, summer squash, or green beans, depending on what's in season!)
- In a stock pot or large skillet, brown the chicken in canola oil, drain excess fat and set chicken aside.
- Saute the onion and garlic in the pan's residual chicken fat until transulcent. Add tomatoes and sauté for another few minutes to reduce liquid. Add rice to pan and continue to sauté for 1-2 more minutes.
- Add the water (or stock) and bring to a soft boil. Reduce heat, keep at a simmer and add chicken.
- Once the rice is done, add asparagus on the top of the pot and let steam until al dente. Remove from the pot and serve.