Simple Supper: Avocado on Toast

Yes, I say "supper".  It's very British of me... ok, midwestern, actually.  But what else would you call your evening meal that's more than a snack, but definitely less than a dinner?

This is what I had tonight:

Avocado on Toast with Ham
2 slices bread (my favorite: sprouted wheat)
1 medium avocado
1/2 lemon or 1-2 tsp lemon juice
2 slices ham

1. Toast bread.
2. Half avocado and scrape out of husk onto a plate. Sprinkle with salt and lemon juice.  Mash with a fork till juice is all mixed in and avocado looks like guacamole dip.
3. Spread avocado on sliced bread.  I like it thick, so 1 avocado doesn't last more than two slices.
4. Place ham over avocado.
5. Enjoy!

In Chile, this is a common light supper accompanied by the ubiquitous cup of black tea. Mmmmm... :)

Chilean Chicken and Rice

This recipe is less detailed than others I’ve posted.  I got it from my Chilean mami, Cecilia.  Each cook has their own version they know by heart and adapt according to what ingredients they have available and how many hungry people they’ll be feeding. 

These are the original notes she gave me, translated to English:

Garlic, onion, green onion, carrot – finely chopped. Heat everything in a little oil until golden.  Brown skinned chicken pieces on both sides. Add water till it barely covers the chicken. Cover and simmer for ½ hour.

I didn’t even include to serve it with rice, because that’s a given.  Here’s my conversion with measurements for newbies and type A people (you know who you are).

Cecilia's Arroz con Pollo al Jugo (rice with chicken cooked in its own juices - literally)
(4 servings)
2 tbsp. olive oil

2-3 cloves garlic, minced

1/2 med onion, finely chopped

2 green onion, finely chopped

1 carrot, thinly sliced or shredded

4 pieces of chicken, skinned

2 cups of rice, prepared according to package directions or this recipe

In a pot with a lid, heat oil till shimmery (med heat).  Add veggies and stir occasionally till onions are just past translucent.  Add chicken and brown on both sides.  Add water (I also include ¼ c white wine) to pot to barely cover chicken.  Cover pot with lid and turn down heat to a simmer.  Cook 30 minutes.  Serve over rice.