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Lemon Olive Chicken
Posted by
Luminosity
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Food & Drink,
Personal
19 January 2015
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804 views
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Lemon Olive Chicken
Made some lemon olive chicken that went very well. Salute slivered onions, slivered red bell pepper, and a small amount of minced garlic on medium heat, preferably in a cast iron pan. Add precooked sliced chicken breasts, thinly sliced lemon, (preferably Meyer lemon), sea salt, sliced green and black olives (or just green olives) and a little cayenne pepper. Squeeze a little bit of lemon juice on it, not too much. Heat on medium until heated.
Use a large enough pan that ingredients are not crowded, which would cause them to steam instead of fry. If the pan is too small, salute onion and peppers in shifts and then add everything together to heat. Letting ingredients come to room temperature before cooking is a good idea, especially the chicken. That way you can heat it without drying it out.
Goes well with pan fried potatoes or garlic bread but other starches are fine. You can also start from raw chicken too. You could also use a whole cut up chicken or chicken parts as well. You'll just have to adjust the recipe. Don't overcook the veggies. A sprinkle of paprika can be use as a garnish, if available.
Before that I made some pomfret with fresh ginger, garlic, and green onions that went really well. It's best to use equal parts of garlic and ginger. The basalmic salad dressing I made is good. Secret, use good ingredients. Garbage in, garbage out. I'm talking to you, Without A Soul Foods.
Ain't nobody can cook like me.
. . .The new auto-correct here is even more aggressive and more wrong than before.
Taking Red Korean ginseng. I did start exercising. I thought it would give me the courage to do something else hard I've been avoiding, but it didn't. Functional deficit due to not sleeping through the night in years due to neighborhood noise is apparently not overcome-able by herbs.
Made some lemon olive chicken that went very well. Salute slivered onions, slivered red bell pepper, and a small amount of minced garlic on medium heat, preferably in a cast iron pan. Add precooked sliced chicken breasts, thinly sliced lemon, (preferably Meyer lemon), sea salt, sliced green and black olives (or just green olives) and a little cayenne pepper. Squeeze a little bit of lemon juice on it, not too much. Heat on medium until heated.
Use a large enough pan that ingredients are not crowded, which would cause them to steam instead of fry. If the pan is too small, salute onion and peppers in shifts and then add everything together to heat. Letting ingredients come to room temperature before cooking is a good idea, especially the chicken. That way you can heat it without drying it out.
Goes well with pan fried potatoes or garlic bread but other starches are fine. You can also start from raw chicken too. You could also use a whole cut up chicken or chicken parts as well. You'll just have to adjust the recipe. Don't overcook the veggies. A sprinkle of paprika can be use as a garnish, if available.
Before that I made some pomfret with fresh ginger, garlic, and green onions that went really well. It's best to use equal parts of garlic and ginger. The basalmic salad dressing I made is good. Secret, use good ingredients. Garbage in, garbage out. I'm talking to you, Without A Soul Foods.
Ain't nobody can cook like me.
. . .The new auto-correct here is even more aggressive and more wrong than before.
Taking Red Korean ginseng. I did start exercising. I thought it would give me the courage to do something else hard I've been avoiding, but it didn't. Functional deficit due to not sleeping through the night in years due to neighborhood noise is apparently not overcome-able by herbs.
