Wok Around the World: Mexican Chicken with Onions and Peppers Stir-Fry
This is what we made last night, but it wasn't impressive.
"Mexican Chicken with Onions and Peppers Stir-Fry"
Ingredients:
1/2 yellow bell pepper, chopped
1/2 sweet onion, cut in half-circles
half a 1 1/4 pound package of chicken thighs, cut into bite-sized pieces
1 tablespoon dried cilantro
1/4 teaspoon ground coriander
pinch of hatch green chile powder
pinch of sea salt
2 tablespoons sunflower oil
2 cloves garlic, minced
1/4 teaspoon cumin seeds
Directions:
Core a yellow bell pepper and cut it in half, removing the seeds. Chop one half and save the other half for another recipe. Put the pepper bits in a small bowl and set aside.
Peel a sweet onion and cut it in half. Save half for another recipe. Put half flat side down and slice it to make half-circles. These will break up in the wok. Set aside the onion slices.
Take half a 1 1/4 pound package of chicken thighs, and cut into bite-sized pieces. Set aside the chicken bits.
Start heating the wok.
Peel and mince 2 cloves of garlic. Put the garlic bits in a small bowl. Your wok spatula should fit inside it. Add 1/4 teaspoon cumin seeds and set aside.
In a small bowl, combine 1 tablespoon dried cilantro, 1/4 teaspoon ground coriander, a pinch of hatch green chile powder, and a pinch of sea salt. Set aside the dry spice mix.
Pour 2 tablespoons of sunflower oil into the wok. Add the minced garlic and cumin seeds; stir-fry briefly.
Add the bell pepper bits and stir-fry until they just start to get tender.
Put in the onion slices. Stir-fry until they are tender and starting to turn golden.
Add the chicken. Stir-fry until cooked.
Sprinkle the dry spice mix over the chicken and vegetables. Stir-fry to coat everything.
Serve in tortillas. You could also serve it with rice.
Notes:
This turned out okay but not great. It was mild rather than spicy, which is what I wanted, but not really worth the amount of work that went into it. Doug's description was "almost Mexican … from a fast food place that I wouldn't go back to."
"Mexican Chicken with Onions and Peppers Stir-Fry"
Ingredients:
1/2 yellow bell pepper, chopped
1/2 sweet onion, cut in half-circles
half a 1 1/4 pound package of chicken thighs, cut into bite-sized pieces
1 tablespoon dried cilantro
1/4 teaspoon ground coriander
pinch of hatch green chile powder
pinch of sea salt
2 tablespoons sunflower oil
2 cloves garlic, minced
1/4 teaspoon cumin seeds
Directions:
Core a yellow bell pepper and cut it in half, removing the seeds. Chop one half and save the other half for another recipe. Put the pepper bits in a small bowl and set aside.
Peel a sweet onion and cut it in half. Save half for another recipe. Put half flat side down and slice it to make half-circles. These will break up in the wok. Set aside the onion slices.
Take half a 1 1/4 pound package of chicken thighs, and cut into bite-sized pieces. Set aside the chicken bits.
Start heating the wok.
Peel and mince 2 cloves of garlic. Put the garlic bits in a small bowl. Your wok spatula should fit inside it. Add 1/4 teaspoon cumin seeds and set aside.
In a small bowl, combine 1 tablespoon dried cilantro, 1/4 teaspoon ground coriander, a pinch of hatch green chile powder, and a pinch of sea salt. Set aside the dry spice mix.
Pour 2 tablespoons of sunflower oil into the wok. Add the minced garlic and cumin seeds; stir-fry briefly.
Add the bell pepper bits and stir-fry until they just start to get tender.
Put in the onion slices. Stir-fry until they are tender and starting to turn golden.
Add the chicken. Stir-fry until cooked.
Sprinkle the dry spice mix over the chicken and vegetables. Stir-fry to coat everything.
Serve in tortillas. You could also serve it with rice.
Notes:
This turned out okay but not great. It was mild rather than spicy, which is what I wanted, but not really worth the amount of work that went into it. Doug's description was "almost Mexican … from a fast food place that I wouldn't go back to."