Smothered Chicken

I really can't believe I haven't blogged this recipe yet. I've been making this for years, and we have it pretty often. I usually have everything I need to make it. Chicken. 5 spices that are regulars in the pantry. Bell pepper. Cheese. Rice. Done!

I always serve it over white rice. (tip-use chicken broth instead of water to cook your white rice in, it gives it such good flavor!)

You need:

2 boneless skinless chicken halves

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

2 tbsp. butter

1 medium green bell pepper

1 medium red bell pepper

1/2 white onion

1/2 cup mozzarella cheese

1/2 cup cheddar cheese

 

Slice the chicken into thin fillets.

Dice up your peppers and onions (a big dice).



Mix all the spices together in a small bowl. Season both sides of the chicken.

Melt the butter over a med-high heat. Add the chicken to the skillet.

Cook for about 5 minutes per side, remove chicken from skillet. Add the peppers and onion to the same skillet and saute for 5 minutes.



Once the peppers and onions have softened (after the 5 minutes), slide them over in the skillet and put the chicken back into the skillet.

Spoon the peppers and onion over the chicken pieces, covering them.

Top with the cheddar and mozzarella cheese.

 

Put a lid on the skillet and continue to cook over a meduim heat for another 5 minutes.

Enjoy!

 

Hollywood Tacos with Chorizo Fried Rice

 

Do you ever watch the Food Network and just have to have what you see on the screen!? I do, just about every other day. I saw these on Eat Street. They're called Hollywood Tacos. I obviously didn't make them "exactly" how I saw them, because they don't give you full blown recipes, but I took the idea and ran with it. This was my very first time, ever, using curry. I loved it though.
Here's how you make them:
Cut up some boneless skinless chicken thighs, sautee them with curry powder and coconut milk. Serve the chicken in corn tortillas and top them with cabbage, cilantro, and sour cream. Add some Sriracha sauce for a little heat. Dig in!
I made some chorizo fried rice to go with the tacos. Keep in mind, I was feeding 8 people, so you may want to halve everything I did.
For the Chorizo fried rice, which was to die for, you want cooked white rice (day old rice works best). I cooked 4 cups of rice in my cooker, resulting in about 8 cups once done. First, cook up some chorizo ( I used 1 tube of chorizo) in a big skillet, pork or beef, you pick. Once the chorizo is cooked through, add the rice to the skillet, fold in with the chorizo. Add about half of a drained can of pineapple tidbits. You be the judge on how much pineapple you want in your rice. The chorizo makes this a spicy side, but the pineapple compliments it so well. I didn't measure anything out for this meal, I was just winging everything. Those make for the best dinners though.