Chicken with Green Pepper and Onions
These are by no means authentic Mexican tacos of any kind. Not even trying for that. This is simply the way we enjoy tacos in the Changley household, from time to time. Not with lettuce. Not necessarily with ground beef either; have you seen "Food, Inc.," yet? I hadn't planned on making this today, but seeing how the expiration for the chicken breast (all 3+ pounds of it) was two days ago, it was time get moving on the meat.
Here's the short version of the recipe. The lengthy photo essay version will follow.
- chicken breast, family size - approx. 3.33 pounds, cut into small pieces
- 2 green peppers, cut into thin, long slices
- 1 medium to large size sweet onion, sliced thinly
- frozen corn, one to a couple of handsful
- 3 cloves of garlic, diced
- olive oil
- red pepper flakes
- sea salt
- In a frying pan, caramelize the onion with a bit of olive oil, on low to medium heat. I used a tad bit of beef broth I had left over from chili I made the other night. I also added som red pepper flakes. Once the onion's done, set aside.
- Drop the garlic into the same pan, adding a bit more olive oil, on medium heat. Once the garlic has been sizzling for several seconds, drop in the chicken breast. Once the chicken breast is fully cooked, add the green peppers, corn, and onion, along with some sea salt to taste.
- The food is ready to serve. We enjoyed the aforementioned stir fry with shredded cheese and salsa, wrapped in flour tortillas.
Here's the lengthier version of ingredients and directions. . .
Let's start with the ingredients:
Lots and lots of chicken breast. What else to you expect from a family size package that's over THREE POUNDS?
Green bell peppers. They were cheap, especially compared with the other colored bell peppers.
Garlic. One of my favs. Have you ever had roasted garlic? My mouth is watering just thinking about it.
Sweet onion. I grew tired the yellow onion; I'm beginning to believe that sort of onion is beyond rescue.
Red pepper flakes. A little spice is always nice.
Here come the directions, in loose and elongated form:
Peel the skin off the garlic and dice.
Peel off the first layer of the onion. Then half the onion.
Take half, turn it on its side, and cut into really thin slices.
Repeat with the other half.
Cut off the heads of the green onions and take out the seeds.
Half the green onion.
Then cut into thin, long pieces.
Repeat with each half and each green pepper.
Thus beginneth the cooking process:
Drop the onion in the pan with some olive oil.
Separate the pieces and begin the caramelizing process on low to medium heat.
Add some red pepper flakes while the onion is cooking.
Set the caramelized onion aside when it's finished cooking.
In the same pan, add the garlic and a bit more olive oil, on lower medium heat. When the garlic has been sizzling for a bit, drop all the chicken breast into the pan.
When the chicken breast has been cooked thoroughly, add the other goodies: the green peppers, corn, and onion.
Mix thoroughly, adding some sea salt. Cook, with the lid on, for a few minutes, and it's done.
We ate ours with flour tortillas
and shredded cheese, which is not pictured here.