Color Kitchen

Welcome to Color Kitchen!

The easiest way to make a beautiful meal is to use ingredients that are naturally gorgeous!

Recipes incorporating natural color combinations are uploaded regularly; please try them, make your own masterpieces, and send us your photos! Post to facebook (facebook.com/thecolorkitchen), or tweet us @thecolorkitchen.

Eat beautifully!


~ Wednesday, April 6 ~
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Color Fiesta! So this is not a 5-minute meal, but it’s surprisingly easy! The dish has 3 parts: chicken, rice, and salsa. For an easy and delicious slow-cooked chicken, put a clean chicken breast in your crock-pot, pour in a can of undrained black beans, 1/2 a sliced onion, 1/2 teaspoon of salt and a pinch of paprika. Rotate the chicken in the mix, then let it cook on high for 2-3 hours or low for 4-5.  ** the great thing about slow-cookers is that you can forget about them! You can prep the chicken as far in advance as you want, because when the time is done the pot just keeps everything warm! You can buy a small one from Target for like 20 bucks…a worthy investment! For the rice, I use my hubby’s recipe: Chop 3 tablespoons of white or yellow onions VERY fine. Put 3 tablespoons of oil (canola, olive, corn, whichever) in the bottom of your pot, add the onions. Add about 1 handful of broken vermicelli noodles (angel hair pasta— break it into 1 inch pieces). Let the noodles and the onions turn golden brown in the oil.  Meanwhile, rinse and drain 2 cups of long-grain white carolina rice. Add to the oil/browned pasta/browned onion pot. Mix the rice so it gets lightly coated in the oil and the pasta/onions are evenly distributed. Add 1 cup of water. Allow the rice to soak up the water for about 1 minute, then repeat. Do this until you have 4 cups of water in the rice. Raise your heat to HIGH and let the rice cook uncovered, stirring occasionally (about 20 minutes).  When the water is almost entirely absorbed (the rice isn’t moving anymore), lower your heat to low and cover the pot, allowing it to cook another 5-10 minutes. Then turn off heat, fluff, and let stand until you’re ready to eat.  For the salsa… See the next post! (Photo by Mia Tramz) Tweet

Color Fiesta!

So this is not a 5-minute meal, but it’s surprisingly easy! The dish has 3 parts: chicken, rice, and salsa.

For an easy and delicious slow-cooked chicken, put a clean chicken breast in your crock-pot, pour in a can of undrained black beans, 1/2 a sliced onion, 1/2 teaspoon of salt and a pinch of paprika. Rotate the chicken in the mix, then let it cook on high for 2-3 hours or low for 4-5. 

** the great thing about slow-cookers is that you can forget about them! You can prep the chicken as far in advance as you want, because when the time is done the pot just keeps everything warm! You can buy a small one from Target for like 20 bucks…a worthy investment!

For the rice, I use my hubby’s recipe:

Chop 3 tablespoons of white or yellow onions VERY fine. Put 3 tablespoons of oil (canola, olive, corn, whichever) in the bottom of your pot, add the onions. Add about 1 handful of broken vermicelli noodles (angel hair pasta— break it into 1 inch pieces). Let the noodles and the onions turn golden brown in the oil. 

Meanwhile, rinse and drain 2 cups of long-grain white carolina rice. Add to the oil/browned pasta/browned onion pot. Mix the rice so it gets lightly coated in the oil and the pasta/onions are evenly distributed.

Add 1 cup of water. Allow the rice to soak up the water for about 1 minute, then repeat. Do this until you have 4 cups of water in the rice.

Raise your heat to HIGH and let the rice cook uncovered, stirring occasionally (about 20 minutes). 

When the water is almost entirely absorbed (the rice isn’t moving anymore), lower your heat to low and cover the pot, allowing it to cook another 5-10 minutes. Then turn off heat, fluff, and let stand until you’re ready to eat. 

For the salsa… See the next post!

(Photo by Mia Tramz)

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Tags: black chicken green orange rainbow food cooking recipe
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