Chicken is one of those dishes that you can easily get bored of. You try to incorporate it into your diet but you just find it boring, so you force yourself to eat it because it’s a good source of lean protein. I feel the same way. I try to eat skinless chicken about once per week. I definitely do not purchase no name meats without labels, I find the texture too rubbery and I like to know where the meat is coming from. For a while now, I try to buy antibiotic free chicken. Believe me, you will taste the difference. It’s a few dollars more than the no name variety but you will be happy you made the switch. Not long ago, I thought I would try the no name version once again and I took a few bites and just could not eat it. The texture was terrible. If I am not going to enjoy what I eat, I might as well not eat it!
Whether it’s antibiotic free or organic, that is the first step to a good chicken dish. Secondly, the oils you use are also very important. I NEVER, AND STRESS NEVER, use vegetable oil. Any oils sold in plastic jugs, you know already, that they are harmful for you. My favourite oils for chicken dishes are grapeseed and olive oils in glass jars.
The other thing is that I like my chicken dishes moist and flavourful which is why I came up with this recipe. Whenever I make chicken or fish, I like to add turmeric powder, in the marinade, to give it that extra antioxidant boost.
If you like juicy chicken that is not dry, you will love this dish.
CHICKEN SMOTHERED WITH PEPPERS, ONIONS & MUSHROOMS
INGREDIENTS
4-6 BONELESS SKINLESS CHICKEN BREASTS (preferably antibiotic free or organic)
1 RED PEPPER (THINLY SLICED)
1 CUBANELLE GREEN PEPPER (THINLY SLICED)
1 YELLOW PEPPER (THINLY SLICED)
1 LARGE ONION (THINLY SLICED)
1 CUP CREMINI MUSHROOMS (SLICED)
3 CLOVES GARLIC (WHOLE)
1 TEASPOON SEA SALT
1/2 TEASPOON BLACK PEPPER
1 TEASPOON GARLIC POWDER
1 TEASPOON TURMERIC POWDER
1 TABLESPOON OF ALL PURPOSE ORGANIC FLOUR (OR RICE FLOUR TO MAKE IT GLUTEN FREE)
1 CUP OF ORGANIC CHICKEN STOCK
DIRECTIONS
PREHEAT OVEN AT 400 DEGREES F.
GREASE A 9X13 BAKING DISH
USING A LARGE FRYING PAN, SAUTEE THE ONIONS AND GARLIC FOR 2 MINUTES ON LOW HEAT STIRRING OFTEN, THEN ADD THE MUSHROOMS AND COOK FOR ANOTHER 5 MINUTES, THEN YOU CAN ADD THE PEPPERS, SEASON WITH SALT AND PEPPER AND COOK FOR AN ADDITIONAL 5 MORE MINUTES, STIRRING OFTEN. ADD THE FLOUR TO THICKEN THE SAUCE, COMBINING WELL AND THEN ADDING THE CHICKEN STOCK, COOK FOR A FEW MINUTES AND PUT ASIDE.
PLACE CHICKEN IN THE BAKING DISH AND SEASON WITH ALL YOUR SPICES, ADDING A TOUCH OF OLIVE OIL TO MARINATE AND MASSAGE INTO THE MEAT, ON BOTH SIDES.
BAKE UNCOVERED FOR 30 MINUTES THEN TURN CHICKEN OVER. AT THIS POINT, YOU CAN THEN ADD SAUTEED PEPPERS, MUSHROOMS, ONIONS & GARLIC OVER THE MEAT AND COVER WITH FOIL
BAKE FOR 1 ADDITIONAL HOUR.
BAKE UNCOVERED FOR A FEW MORE MINUTES UNTIL MOST OF THE LIQUID HAS BEEN ABSORBED
TOTAL COOKING TIME IS ABOUT 1.5 HOURS BUT ALWAYS MAKE SURE CHICKEN IS COOKED THROUGH AND THERE ARE NO SIGNS OF PINK.
SERVE OVER A BED OF WILD RICE OR QUINOA.
ENJOY!!!!
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