Saturday, February 19, 2011
Garlic Pepper Chicken
If you love garlic, raise your hand
If you love heat, raise your hand
If you love quick, raise your hand
If you love easy, raise your hand
I'd imagine just about everyone's hands are raised for one reason or another.
Was it the garlic? Because this recipe has a crud load of garlic in it. And it's one of the few times I purposely use powdered garlic.
Was it the heat? Or did the heat scare you? There's 3 different kinds of pepper on that chicken. If the heat is too much, by all mean, reduce the peppers. I'd start by reducing the cayenne. If you like it hotter, than I'm sure you know better than I do, what to do. Now, this is spicy....but it doesn't make you sweat or cough or make your nose run or anything....it's just......good.
And I know everyone loves quick and easy! You'll spend more time slicing the chicken than anything else. Oh speaking of....
Helpful Hint: Chicken is much easier to slice when it's partially frozen
I came up with this recipe years and years ago. The girls are sick of it....I can't get enough of it. Sir Sportsalot just cleans his plate and keeps his mouth shut. Oh wait...that's probably cuz he's watching the Lakers or something. Anyways, I did post this recipe back in the beginning when I first started blogging. I think I had 2 comments (one being me LOL). But I think it's worth reposting. I hope you do too
Garlic Pepper Chicken
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/4 tsp paprika
1 tablespoon garlic powder
4 - chicken boneless skinless breast halves, or 6 boneless skinless chicken thighs thinly sliced (about the size of your little finger)
1 or 2 tablespoons butter
1 or 2 tablespoons olive oil
1 1/2 cup chicken broth
I prefer to use chicken thighs for this recipe. Only because the meat is more tender. If you're a white meat kind of person....then by all means, do the breast. Which ever cut you choose, cut it up into thin strips. This will be the most difficult part of the recipe. Yes....its THAT easy!
Mix your seasonings together
Pour the seasonings over your sliced chicken and stir to combine
Now, I use a cast iron skillet. I don't even own a non-stick skillet. I always mess em up with scratches and everything....so I stick with the sturdy. Plus....it browns the meat so nicely. Whatever large skittle you have....heat it up the oil and melt the butter cuz the meats going in. You want it on a pretty high heat...about medium - high so you can get a good sear on them. Let em brown then flip em and let em brown some more
Once that's done, pour in the chicken broth. Scrape the crunchies off the bottom then bring to a simmer. Allow to simmer until the broth has reduced by half.
And then....POOF! You. Are. Done. Dinner is ready.
Serve with your favorite rice. Place a nice scoop of chicken on top of the rice and spoon lots of that broth over the top....which is now full of all those lovely, spicy flavors. And my favorite part? Is when the rise absorbs the broth...that's a guarantee for yumminess in every bite.
If you want to time this all out real nicely....start cooking your rice before you even think about slicing up that chicken. And while the sauce is reducing....throw together a little green salad.
Btw...I'm still begging for votes for my Pom-Berry Kiss Cupcake recipe that I entered in the PomWonderful contest. At the top of this page...on the right side, you'll see a cupcake badge....just click on that...then select "Vote". You're allowed to vote multiple times....once every 24 hours or so. It'll only take a moment and you don't have to sign up for anything.
Thank you <3