Recipe

This harvest - inspired chicken and wild rice skillet is a great way to showcase the flavors of October. And the Geedel Manual Vegetable Chopper helps make this one - pan wonder come together in no time. 

Ingredients:

1 boneless, skinless chicken breast, cut into small pieces

1 cup wild rice, rinsed

1 small acorn squash, peeled and diced

1 red bell pepper, diced

1 celery stalk, diced

1 shallot, minced

2 tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

2 cups chicken broth

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

1. Geedel - Assisted Prep.

Take out the Geedel Manual Vegetable Chopper.First, familiarize yourself with the blade adjustment mechanism. It's easy to use, with clear markings for different settings. Adjust the blade setting to the gear suitable for cutting the acorn squash. The acorn squash is smaller and has a different texture compared to other vegetables, so this specific setting is important. Peel the acorn squash and cut it in half. Scoop out the seeds. Cut each half into chunks that are about 1 - 2 inches in size. Place these chunks into the feed opening of the chopper. Press the operating handle. The specially adjusted blades will quickly cut the squash into moderately sized, easy - to - cook small pieces, around 0.3 - 0.5 inches cubes.

Next, swap the blade for the red bell pepper. Wash the red bell pepper and cut it in half. Remove the stem and the seeds. Cut each half into pieces that fit into the feed opening. Place the bell pepper pieces into the opening and cut it into even dice rapidly. The blade cuts through the bell pepper smoothly, creating uniform pieces.

For the celery stalk, trim off the leaves and the ends. Cut the celery into lengths that fit into the feed opening. Swap the blade if needed. Place the celery pieces into the feed opening and press the handle. The celery is diced evenly.

Finally, deal with the shallot. Peel the shallot and cut it in half. Place the shallot halves into the feed opening. Use the fine mincing blade. Press the handle several times. In just a few seconds, you'll get finely and evenly minced shallot pieces. If you like, you can also use the Geedel's blades to cut the chicken breast into more evenly sized small pieces. Cut the boneless, skinless chicken breast into strips first. Then, use the appropriate blade on the chopper to further cut these strips into smaller, more uniform pieces. 

2. In a large skillet, heat the olive oil over medium - high heat.

Add the chicken pieces and cook until browned on all sides, about 5 - 6 minutes. Remove the chicken from the skillet and set it aside. Place a large skillet on the stove and turn the heat to medium - high. Pour in the 2 tablespoons of olive oil. Let the oil heat up for a minute. Once the oil is hot, add the chicken pieces to the skillet. Use a pair of tongs to turn the chicken pieces over occasionally, making sure they cook evenly on all sides. After 5 - 6 minutes, when the chicken is browned all over, use the tongs to remove the chicken from the skillet and place it on a plate to set it aside. 

3. Reduce the heat to medium and add the diced acorn squash to the skillet.

Cook for 4 - 5 minutes, then add the diced red bell pepper, celery, and minced shallot. Sauté for another 3 minutes. Turn the heat down to medium. Add the diced acorn squash to the skillet. Stir it with a wooden spoon. As the squash cooks, it will start to soften. After 4 - 5 minutes, add the diced red bell pepper, the diced celery, and the minced shallot to the skillet. Keep stirring and cooking for another 3 minutes. The vegetables will start to release their flavors and become tender. 

4. Stir in the dried thyme, rosemary, a pinch of salt and pepper. 

Pour in the chicken broth and bring it to a simmer. Sprinkle the 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary into the skillet. Add a generous pinch of salt and a sprinkle of pepper. Stir everything together well with the wooden spoon. Pour the 2 cups of chicken broth into the skillet. Use the spoon to stir the broth and the vegetables and seasonings together. Turn the heat down a bit more and let the mixture come to a simmer. 

5. Add the wild rice to the skillet and return the cooked chicken pieces.

Stir well and cover the skillet. Let it simmer for 40 - 45 minutes, or until the wild rice is tender and has absorbed most of the liquid. Rinse the 1 cup of wild rice under cold water several times until the water runs clear. Add the rinsed wild rice to the skillet. Use the tongs to return the cooked chicken pieces to the skillet. Stir everything together thoroughly with the wooden spoon. Cover the skillet with a lid. Set a timer for 40 - 45 minutes. Let the mixture simmer. After this time, check the wild rice. It should be tender and have absorbed most of the liquid. If it's still a bit hard, you can add a little more water and let it simmer for a few more minutes. 

6. Garnish with fresh parsley and serve hot.

Chop some fresh parsley finely. Sprinkle the chopped parsley over the mixture in the skillet. Give it a final stir to distribute the parsley evenly. Now, transfer the delicious harvest chicken and wild rice skillet to plates and serve it hot. Enjoy this rustic and flavorful meal! 

Geedel's Role:

The Geedel Manual Vegetable Chopper's ability to handle different types of vegetables with ease is a huge plus in this recipe. It allows for consistent and efficient dicing, which is key for even cooking in a one - pan dish like this. The time saved on veggie prep means you can spend more time enjoying this delicious harvest meal.