2.

sprigs fresh sprigs fresh rosemary rosemary, leaves finely chopped

4.

boneless, skinless boneless, skinless chicken breasts chicken breasts

1.

large large onion onion, thinly sliced

2.

celery ribs celery ribs, finely chopped

3.

large large garlic cloves garlic cloves, chopped

1.

teaspoon teaspoon dried thyme dried thyme, palmful .

teaspoon teaspoon red pepper flakes red pepper flakes .

cup cup white wine white wine, a couple of glugs

12.

big big Sicilian green olives Sicilian green olives, pitted and halved

2.

jarred roasted red peppers jarred roasted red peppers, coarsely chopped .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the orange zest, raisins, rice, bay leaf, salt, and pepper and stir them to coat in the oil. Add 2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender. Discard the bay leaf.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bacon and cook it until it's nice and crispy, about 2 to 3 minutes.

In a shallow dish, combine the juice of orange, half of the rosemary, and salt and pepper. Add the chicken and turn to coat.

Remove the crisp bacon from the skillet to a paper-towel-lined plate and reserve. Return the skillet to the heat and add the seasoned chicken breasts. Cook the chicken for 5 to 6 minutes on each side, or until cooked through. Remove the chicken to a plate and cover it loosely with foil. Return the skillet to the heat and add the onions, celery, garlic, thyme, red pepper flakes, salt, pepper, and the remaining rosemary. Cook for about 3 minutes, stirring frequently, until the onions are slightly tender. Add the juice of half an orange and the wine, cook for a minute, then add the remaining cup of chicken stock and the green olives and bring up to a bubble. Return the chicken to the skillet and cook for 3 more minutes. Add the roasted red peppers, parsley, and reserved crispy bacon; stir to incorporate.

Serve the chicken and sauce over the rice.

EXPRESS LANE SHOPPING LIST.

- [image]1 orange orange - [image]1 2-ounce box golden raisins golden raisins - [image]Fresh rosemary rosemary, 2 sprigs - [image]4 boneless, skinless chicken breasts chicken breasts, 6 to 8 ounces each - [image]12 big Sicilian green olives Sicilian green olives And make sure you have the following On Hand: - EVOO - White rice - Bay leaf - Salt and black pepper - Chicken stock - Bacon - Onion - Celery - Garlic - Dried thyme - Red pepper flakes - White wine - Jarred roasted red peppers - Flat-leaf parsley

Spicy Black Bean Soup with Limed-Up Shrimp Rich, but not heavy, this dish is delish.

4 SERVINGS.

5.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

medium medium onion onion, finely chopped

4.

garlic cloves garlic cloves, chopped

2.

tablespoons tablespoons chili powder chili powder, 2 palmfuls

1.

teaspoon teaspoon ground cumin ground cumin, palmful

Salt and and black pepper black pepper .

teaspoon teaspoon red pepper flakes red pepper flakes

Zest and juice of 2 limes .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

16.

jumbo shrimp jumbo shrimp, peeled, deveined, and butterflied (see Note)

2.

14-ounce cans 14-ounce cans black beans black beans, rinsed and drained

1.