Playing Martha Stewart

Hello and welcome to the home cook episode. I wanted to share a recipe with you that I personally came up with and think is just delicious!

Enjoy!

Pan Simmered Chipotle Indian Korean Chicken Dinner

Megan Foster Ann Arbor, MI

Prep Time: ~10 mins

Cook Time: ~35-45mins 

What you will need:

2 lbs. Boneless Skinless Chicken Thighs (preferably air chilled from whole foods)

1 pkg Chipotle Mix (from whole foods)

1 shaker of Tandoori Marsala BBQ Spice (Ahmed Foods Co)

1 bottle of Annie Chun’s Korean Barbeque Sauce

1/2 teaspoon of minced garlic

1 teaspoon unsalted butter

1 tablespoon vegetable or canola oil 

1 Yellow Bell Pepper(sliced) 

1 Orange Bell Pepper(sliced)

1 Red Bell Pepper (sliced)

1 Lemon 

1 Lime

1 bowl (bigger)

1 meat tenderizer

1 non-stick skillet/pan

and some counter space! 

Directions:

  1) Thin out/tenderize chicken thighs with a meat tenderizer (preferably metal kind) and cut into diamond/square pieces. 

2)Mix korean bbq sauce with 1/2 teaspoon chipotle mix, and 1/2 teaspoon tandoori masala in a bowl and add chicken, leave sitting for ~20 minutes to soak up.

3)Add vegetable/canola oil, minced garlic, butter and slices of bell pepper(all three colors) to skillet on medium heat cooking for about 5-10 minutes. 

4)Add Chicken to skillet and stir. Cook between medium and high for ~10-15 minutes stirring occasionally and giving gradual squeezes from a lime. 

5)Turn heat up to high and cook off most of the juices for another 10 or so minutes gradually seasoning to taste depending on how spicy you want it. 

6)Gently squeeze lemon over top and serve on a platter garnished with pepper slices and halved lemon & lime. Enjoy!

(Note: you will see how it will go from soup like consistency to glazed & that timing may vary)