Okay, I’ll take a quick break and share one of my favorite “skillet meals,” which I can post pretty quickly. This one is actually pretty healthy if you use salt-free tomatoes and tomato sauce. You’ll need a fairly large and deep skillet. Mine is, of course, cast iron. Enjoy.
Bill’s Spicy Chicken
1# skinless boneless chicken breasts
1 lg onion (for about 1 cup chopped)
½ tsp ground cumin
½ tsp paprika
pinch of ground cloves (or a bit more)
1 lg Bell pepper (red or green), cut to 1” chunks
1-1/2 tsp (or more) fresh ginger, minced fine
1 tsp garlic, crushed or minced fine
1 can diced tomatoes (15.5oz )
1 can tomato sauce ( 8 oz )
1 tbsp brown sugar (or a bit more, see below)
Cut the the chicken into bite-sized pieces and saute it with the onion, stirring frequently, until the opion is just transparent and the chicken is no longer pink.
Add the bell pepper just before chicken is cooked through, along with the cumin, paprika, cloves, ginger and garlic. Stir fairly often, but you don’t need to stir constantly.
When chicken is cooked through add tomatoes with all the juice, tomato sauce and brown sugar. Stir well, bring to a boil then turn heat down and simmer for a few minutes. Serve over rice or, preferably, pasta.
The amount of ground cloves is tricky. Cloves is what makes it really yummy, and I use a bit more than a pinch – something close to ½ a teaspoon. But too much really overwhelms – yikes.
I use quite a bit of ginger, probably 1 tbsp or so, and I go heavier on the brown sugar, more like 2-3 tbsp. Be guided by your own taste.