Wednesday, April 11, 2012

Food Blogging: Chicken Serrano

Serrano Chile
2 ea boneless skinless chicken breasts
4 tbsp Taco Sauce
2 tsp Chili powder
3 cloves garlic, crushed
Zucchini squash
Green beans
“Baby” carrots
Red bell pepper
Sweet onion
Chinese peas
Etc, whatever vegetables you like.
1 Green Serrano Chile (pictured)
more garlic, crushed

Mix Taco sauce, chili powder and garlic. Cut chicken into bite sized pieces. Put chicken and sauce into a zip-lock bag, squeeze out the air and marinate in the refrigerator overnight.

The vegetables listed are just a suggestion; use whatever ones you like. Prepare all of the vegetables to be sauted in a skillet. Slice the carrots in half lengthwise. Slice the Serrano chile lengthwise and strip the seeds, get rid of the stem end, then dice it very fine.

Put a skillet on over fairly high heat. Add olive oil and crushed garlic, and start with the vegetables that take longer to cook, like the green beans and carrots. When they’ve gotten a start, add the chicken. Once it’s about half cooked, add the rest of the vegetables, the herbs and the diced Serrano chile. Toss and stir frequently while it finishes cooking.

You won't really taste the chili, but you'll know it's there. It produces a subtle "kick" that is sort of an undercurrent in the dish. Lovely. The produce worker at Albertson's gave me that tip.

No comments:

Post a Comment