Monday, August 3, 2009

Bourbon Chicken, Brown Rice and Green Beans

Whew! This meal came real close to the $5 mark, I almost didn't get to make it because of that but with a few minor changes to the recipe I we came through. I need to preface this recipe by saying that:

A. It is bourbon chicken without the bourbon. We live in seminary housing and cannot have any alcohol on the premises, not even to cook with, so in sticking with the contract that we signed I decided to make the marinade without alcohol to see if I could taste much difference. Good news: I didn't (taste much difference, that is).

B. This meal takes a while to prepare. You're going to want to make the marinade about 5 hours in advance and then marinade the chicken right away to get the best flavor (actually if you wanted to marinade it overnight it probably would taste even better).

Marinade Ingredients:
1/4 cup of Dijon mustard (.40)
1/4 cup of brown sugar (.10)
1/4 cup of soy sauce (.12)
squirt of Worcester sauce (too small to even count really)
1 tbs of garlic powder (again, a small enough amount that if I tried to do the bath it would take all night)
1/4 red onion chopped finely--I don't chop any onion finely 1. because my eyes hurt too badly 2. because hubby doesn't like onions so he needs them big enough to pick out (.22)

Mix them all together.
Ingredients for the rest of the dinner:
3-4 Chicken Thighs (3.50)
1 Cup Brown Rice (.08)
1 8oz can of green beans (.50)

Step 1: Marinade the chicken (at least 3 hours, more if possible)

Step 2: preheat oven to 400 degrees and put chicken in a baking dish.

Step 3: stick the chicken in the oven, cook for 1 hour. (while chicken is cooking, make rice and green beans)

Step 5: Your meal is ready to serve!

Total cost of meal: $4.92

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