Chicken Agumba ("a-GOOM-bah") is a meaningless Italian-sounding word my dad made up one day when he was cooking dinner. In my family, it's come to mean "improv chicken dish."
It's the recipe you throw together when the frozen boneless, skinless chicken breasts are on sale, you're tired of the same old chicken meal, but you're too tired to seek out a recipe.
Chicken Agumba can be fried, baked, sauteed, roasted, poached, or whatever. Nothing is measured, and you never make it the same way twice.
Here's my chicken Agumba from Thursday night.
4 chicken breasts
1 cup brown rice (I did measure the rice)
2 cans cream of tomato soup
about a cup of frozen corn
1 can of green beans
A little less than a green bean can full of white wine
2 small red bell peppers, large dice
In the morning, before you go to work: Put chicken in crockpot. top with rice, and add all the other ingredients. Add pepper to taste. No salt needed because of the soup. Cook on "low" setting for at least 6 hours. Eat when you get home, with a dollop of sour cream if you like.
This is not terribly sophisticated, but tasty. And, presumably, good for you, with the fiber and the veggies and all. I'm not a huge brown rice person because it tends to be too chewy, but in this recipe, it became smooth and creamy after the long cooking time.