Braised Chicken with Radishes, Carrots, and Peppers

I was quite surprised at how few recipes I came across for radishes in my search, but in the end I settled on a recipe in last month’s Real Simple Magazine: Braised Chicken with Spring Vegetables.

I also love my recipe for Radish & Cucumber Bites!

I made a few adaptations and substitutions…and in the end, I was quite impressed with how this turned out.  It left my tongue and palate wanting more!

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Braised Chicken with Radishes, Carrots and Peppers

Adapted from Real Simple

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 30 minutes

Ingredients

  • 1 Tbsp olive oil ($.10)
  • 2 large split breast chicken, skin removed ($2.12)
  • Salt and pepper
  • About 8 radishes, washed, snipped and halved ($1)
  • 1 cup homemade chicken stock
  • 2 carrots sticks, peeled and cut into sticks ($.20)
  • 1/2 red pepper, cut into 1/2″ squares ($.40)
  • 1/2 orange pepper, cut into 1/2″ squares ($.40)
  • Serve with 1 cup brown rice ($0.40) and 1 package frozen spinach ($0.50)

Directions

  • Place the oil into a saucepan. Add the split breast chicken and season with salt and pepper. Saute for 6 to 7 minutes on each side.

  • Remove from pan and set aside on a plate.

  • Pour off any fat and oil and then return pan to the stovetop. Pour in the chicken breast and the prepared vegetables.
  • Place the partially cooked chicken on top of the vegetables. Cover and cook on high until stock begins to boil, then reduce heat to low and simmer for 20 minutes.
  • Prepare brown rice and spinach as directed.
  • Serve Braised Chicken with Radishes, Carrots and Peppers with Brown Rice and Spinach

Cost $5.12

Comments

  1. says

    Couldn’t get to the radishes this week since I’m trying to stock the freezer!

    I want to try the pan roasted radishes! This series is great because it makes me look at the veggies in the store in a whole new way. I’m able to “think” of what I want to do with the veggies while shopping the sales–because of all the great recipes here!

    Thanks!

  2. says

    I linked up a Pecan Chicken Salad with Maple BBQ Dressing, because the sweet citrusy dressing combined with the nutty chicken would not be the same without the addition of peppery radishes in the salad. They are the perfect compliment.

    I generally feel at a loss for what to do with radishes. In our gardening family we always ate them sliced raw with a bit of salt sprinkled on them. It really plays up the “salt and pepper” combo. I’m interested now to eat a radish cooked. I’ve still got leftover radishes in my fridge from the salad, so I may just have to try the pan sauteed radishes. Thanks for this great series!

  3. says

    I have a ton of radishes and don’t know what to do with them. To be honest I only ever have them in a salad, I’ve never fancied cooking them!

  4. says

    Just picked up from Jacques Pepin. Thinly slice them and serve with baquette slices and a bit of butter and salt. I served this as appetizers at two gatherings and they a huge hit. You can also do a quick pickled radish that is fantastic.
    * 1 bunch of radishes, trimmed
    * 1 tsp kosher or other coarse salt

    Wash the radishes and trim the ends. Slice into quarters and put in a ceramic or glass (non reactive) bowl. Sprinkle with the salt, rub it in a bit, and let sit for 5 minutes or so. You will see some moisture, “sweat”. Toss, press and squeeze the radishes to get rid of excess moisture, then rinse under running water to remove the excess salt. Squeeze dry again and put back in the bowl.

    * 1/2 cup rice vinegar
    * 3 Tbs sugar
    * 1/4 tsp salt
    * 1 slice of kombu, 1″ square (I had none so left this out)

    Mix the sweet and sour sauce together and pour over the vegetables. In just half an hour, you’ll have a nice lightly pickled radish. If you let it sit overnight, in the frig, the whole sauce becomes bright pink, as do all the radish pieces. The flavor is more intense and the texture changed. They are delicious if you like pickled things!

  5. Barbara says

    I love radishes but never thought about cooking them! I will definitely have to try these recipes, thanks so much! PS Wonder if the recipes would work with daikon radishes as well…

  6. Crista says

    I never would have thought to cook radishes! We eat them as is, sliced in salads, or here’s my hubby’s favorite – he slices them about 1/4 inch thick, lays slices out on a slice of bread, salts, lays a slice of cheese and another slice of bread, smooshes it together and eats his radish “sammich”. I think it sounds horrible, but his whole family ate them for as long as he can remember!

  7. Lori says

    We always had radish sandwiches when we were kids. A slice of bread spread with a little mayo or miracle whip, radish’s sliced thin, sprinkle with salt and pepper topped with another slice of bread. Peppery and sweet with the miracle whip! My kids think this sounds totally gross but it’s really tasty!

  8. says

    I am sooooo sorry about linking homemade grape pops on here! I was going to add a comment about radishes and clicked without realizing what I was doing! (My information was already in the Mr. Linky, saved from last week)…..ANYWAY….I never knew what else I could use radishes for except salads. I am very intrigued about roasting them….like my husband said, “what wouldn’t be good sauteed in a little butter and salt!” LOL!

  9. says

    What a great idea! We just eat radishes raw around here – my 3 year old eats them as fast as we can grow them – but I will definitely try them with the butter and salt and pepper. Thanks!

  10. says

    We have been in radish overload from our CSA, so this recipe is a great and delicious way to use them up. The greens too!

    Enjoy!

    Bucatini Pasta with Garlic, Anchovy, and Olive Oil tossed with Radish Bulbs and Greens sautéed with Green Garlic and Chives and finished with a Fried Egg

    http://wp.me/puWta-e4

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