What is a good meal i can make for my family?!

What is a good meal i can make for my family?

i have chicken,chicken breast, rice. a lot of things. i want something we all can enjoy. no pork or anything from pig. fit 4 people. a meal. anything chinese, american or japanese.

Chicken and Rice

Ingredients
5 cups cooked rice
5 breasts , bone and skin removed chicken breast
1 1/4 tsps garlic, minced
1 cup, chopped onions
1/4 cup, chopped green peppers
8 oz tomato sauce (1 can)
2 sprigs parsley, chopped
2 tsps vegetable oil
1/2 tsp black pepper
In large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
Add tomato sauce and spices. Heat through.
Add cooked rice and chicken, and heat through.

Paella with chicken

This is based on Valencian paella but has been modernised by the omission of snails and wild rabbit. A true Valencian paella would never use chorizo - I have included it because it's quite delicious! You can prepare the sofrito up to a day ahead.

7 tbsp olive oil
2 chicken thigh fillets, cut in large pieces
1/3 dried chorizo sausage, sliced
Salt and pepper

For the sofrito

1 onion, finely chopped
2 cloves garlic, chopped
1/2 each red and green capsicum, diced
2 tomatoes, skinned and finely chopped
1/2 cup water

For the paella

1/4 tsp saffron
2 tbsp warm water
2 tsp sweet paprika
1 litre water or chicken stock
150g flat green beans, sliced
1 sprig rosemary
400g rice
2 lemons, cut into wedges
2 tbsp chopped parsley

Heat the paella pan then add 2 tbsp of the olive oil, the chicken and chorizo. Season well with salt and pepper and cook until quite brown all over. Remove the chicken and chorizo to a bowl.

For the sofrito Add the rest of the oil to the same pan and, when hot, add the onion. Cook over a medium heat, stirring occasionally until the onion has softened and is golden. Now add the garlic, cook for a few minutes then add the capsicum and cook for a further 5 minutes until lightly coloured and softened. Now add the tomatoes, season liberally with salt and pepper and cook slowly until the sofrito has reduced and there is no liquid left. Add about 1/2 cup of water and continue to cook until the liquid has again reduced. This should all take about 45 mins and can be done ahead of time. The sofrito should have a concentrated flavour and pulpy consistency.

For the paella While the sofrito is cooking, gently heat the saffron in a small pan for a few minutes, until it changes colour and becomes fragrant. Be careful as it burns easily. Remove from the heat, crush with the back of a spoon and add to 2 tbsp warm water. Add the chicken, chorizo and paprika to the finished sofrito and cook, stirring for a couple of minutes.

Add the water or stock, the beans and rosemary and bring to the boil. Taste the mixture. It should be very tasty - if not, add salt. Now add the saffron and liquid and the rice and bring to the boil. Stir briefly then turn to a low heat.

Do not stir any more. Cook the paella for 15-18 minutes or until the rice is plump and almost soft; it should be a little resilient. Now turn the heat to high and cook for a couple of minutes. Any remaining liquid will boil away and a crust will form on the bottom of the pan.

Remove from the heat and cover with a teatowel for 10 mins, then remove the teatowel and allow to rest for another 5-10 mins before serving.

Squeeze over the lemon juice and sprinkle with chopped parsley. Serve directly from the pan.

Chicken and vegetables
Ingredients (serves 4)
2 tbs olive oil
3 garlic cloves, crushed
Salt & ground black pepper, to taste
4 (about 175g each) half chicken breasts on the bone
250ml (1 cup) chicken stock
500g pink fir apple potatoes, unpeeled, scrubbed
250g green beans, topped
Method
Combine the oil, garlic, salt and pepper in a large bowl. Add the chicken breasts and toss to coat.
Heat a large frying pan over medium-high heat. Add the chicken, skin-side down, and any remaining oil mixture. Cook for 2-3 minutes each side or until golden. Add the stock and reduce heat to medium-low. Cover and cook for 12-15 minutes or until the chicken is cooked through.
Meanwhile, place the potatoes in a large saucepan and coverwith plenty of cold water. Add a pinch of salt, cover and bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 8-10 minutes or until tender. Drain, cut in half lengthways and return to the pan. Cover to keep warm. (See microwave tip.)
Cook beans in a small saucepan of boiling water for 3-4 minutes or until tender crisp. Drain.
Arrange the chicken, potatoes and beans in serving bowls. Drizzle with the pan juices and serve.