MY CHICKEN, KALE, BRUSSELS and SNOW PEAS STIR FRY with PIGEON PEAS RICE! BOOM!

This is my “Fusion” Asian/Puerto Rican Recipe and the flavors were totally on point. What a combination! That’s what I am talking about!
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 40 Minutes
Approximate Cost:    $15.45 or $7.73 per serving (plus lots of leftover rice)
Difficulty Level:  ADVANCED
Allergens, Other:  Gluten Free     
Servings: 2+
 
Ingredients
2 large chicken breast, no skin, cut in strips ($3.00)
3 tbsp. Angie’s basting olive oil (.40)
1 tsp. Angie’s dry seasoning (.10)
Crushed pepperoncini to-taste (.10)
½ big yellow onion, chopped (.30)
5 garlic cloves, chopped (.15)
4 to 5 kale leaves, stem removed, chopped in large pieces ($1.00)
2 c. Brussels Sprouts, outer leaves removed, discarded and cut in half ($2.50)
1 ½ c. Snow Peas, rinsed and cut crossway (.75)
¼ to ½ c. chicken broth (.35)
Sesame oil to drizzle over your final meal (.50)
 
1 recipe of rice with pigeon peas (posted at the end of this post) ($6.30)
 
Directions
Prepare all the veggies and chicken breasts as I listed under the ingredients and
season the chicken and veggies with my basting olive oil and dry seasoning to-taste. Then, set aside.
If you haven’t prep the rice with pigeon peas the prior day, start it now. (ALSO, you can use either white rice, quinoa, noodles, anything you want.)
Next, sauté the veggies, set aside.
Sauté the chicken strips and finally add all the veggies to stir fry together.
Add chicken stock as needed for the consistency of the sauce that you prefer.
Plate the meal and finally, drizzle a bit of the sesame oil over it. A little goes a long way, smile.
Enjoy!
 
Rice with Pigeon Peas
 
Ingredients for the rice: (Enough for 4 servings) (COOK THE RICE FIRST) ($6.30)
1 ½ tbsp. of Angie’s basting olive oil (.40)
1 large Sofrito disk: (1 chopped onion, 6 chopped garlic a small piece of red pepper) (.20)
1 (15 oz.) can of Goya pigeon peas ($1.50)
1 tbsp. Angie’s dry seasoning for flavor and color (.20)
1 Goya beef or chicken bouillon in the small envelope (.15)
½ tsp. Adobo Goya (.15)
1 ½ cups of parboiled long grain rice ($1.00)
2 ½ cups of low sodium chicken or beef broth (or water) ($1.25)
¼ cup of chopped cilantro (.20)
1 avocado ($1.25
Roasted Goya Fancy Pimientos red peppers to garnish (optional)
 
  Directions for the rice:

1. In a medium size pot add ½ tbsp. of my basting olive oil to sauté the sofrito (or the aromatics; chopped onion, garlic, and pepper, in other words, your Sofrito.
2. Drain the water that comes in the pigeon peas can, discard, and rinse the pigeon peas, drain again and then add them to the pot.
3. Add seasoning for color, and the Adobo.
4. Add the rice and sort of stir fry it until is well blended.
5. Instead of water, you could add beef or chicken broth, give it a taste to adjust seasoning, more or less salty. 
6. Bring it to a boil, add chopped cilantro.
7. Turn knob to low heat and cook for 20 minutes. Done.

 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil