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Happy Thursday, everyone!

So I’ve been doing a ton of cooking today, and I thought I’d share with you what I’ve been making! Don’t judge me on the photography, trying to cook and take pictures of everything proved to be quite difficult…but for you, I did my best ;)

This is what I made for lunch:

To start off…

You’ll need some chicken. I go to the butcher down the street and ask for “kip filet” and that (below) is what I get – boneless and skinless and lekker! The underside looks all kinda gross, and the first time I got this kip (“chicken” in Flemish…) I spent about 30 minutes cutting it all off – BIG mistake! It’ll all cook away and will leave some deliciousness for flavoring afterward! So just leave it as is and salt and pepper both sides like so:

Now you’re going to put it a pan of nothing but olive oil – extra virgin, of course, like Mary.

Once you put it in there, flip immediately to coat both sides evenly in the oil. Then cut slits on the top – this is my secret to making sure it is cooked ALL the way through without burning the outside. These chickens from my butcher had MASSIVE breasts, so the first time I did it, I didn’t cut the slits in it and had the outside perfectly cooked, but when I cut into it, the inside was still raw :~/ So definitely cut those slits in it…unless your chicken happened to be relatively flat chested, in which case…well…you can just work with it.

So yeah, cook it on high in a pan and cover it – the oil will splatter…and this is where the lid comes in handy! But trust me, it will be LEKKER beyond belief. Make sure to turn it over once – naturally. Usually, what I do is once I have the top on there, I every so often just hold the top down and shake the pan around. I don’t know if this actually does anything, but I make myself think it adds a little oil to the chicken here and there and prevents it from sticking or burning. I know the pan is Teflon…yes…I know.

Nonetheless, it’s pretty fun…so just do it.

While you’re cooking the kip, you should probably start on the rijst (“rice” for all you non-flemish speakers).

Rijst is one of those things where everyone has a different opinion – including the bags the rice comes in. But the ideal proportions are ~1 cup of rice =  ~1.5 cups of water. Put it in a pan with some salt and boiling water. I always bring my water to a boil before I put it in there, because I have an electric kettle and it just goes faster – but you can do whatever, the same rules apply no matter what way you do it. After it is to a complete boil, put the cover on the pan and move it to a burner that is on low. LEAVE FOR 30 MINUTES. Don’t touch it….I MEAN IT! It will be perfect :D

Now At this point, your chicken should look something like this:

And you’re going to remove it from the pan and set it on a cutting board to rest while you finish up.

Now slice the garlic – I find that crushing it with the side of my knife blade is super effective, then just chop it up a little bit and put it in the pan! Put in the same pan that the kip/chicken was in – that way you get all the deliciousness that was left behind when you cooked the chicken! ;) DO NOT BURN THE GARLIC! Keep an eye on that stuff….

Now it’s time to cut the onions. Below are photo-instructions of the easiest way that I’ve found to slice onions:

SIDE NOTE: This is what I would do if you’re not super efficient at cutting the onions and think it may take you a minute or two. I’d take the chicken drippings and oil OFF the burner (since it’s supposedly still on high?) and turn down the burner to medium-high. Then you can cut the garlic and onions and everything without worrying about anything burning or spontaneously combusting. Then whenever you’re ready with everything, you can put the garlic in there, brown it, then put the onions. Okay – back to the recipe:

Basically, remove all obviously loose skin parts – the paper ones, then just cut off the ends, then cut it in half, remove the outer skin, then slice. Not that hard! But the order of which I’ve displayed is the way I’ve found to be most productive and efficient.

Now put the onions in with the Garlic. Add a little butter for flavoring ;)

You’re going to cook the onions until they begin to lose their rigid structure and some of their color. We also want them to caramelize. I cook them much in the same fashion as the chicken – and by that I mean putting the lid on and shaking them around!  While those are cooking and losing/gaining color simultaneously, you can begin chopping the bell peppers. I use red and yellow for the color… (no clues on how to cut them, it’s not at all that difficult…just cut them into bite-sized pieces!)

Now add them to the pan once the onions are done to your liking.

Cook those a little longer…till they’re soft. You don’t really want these to be crunchy – in my opinion, that would ruin the entire texture of the dish! So cook these like the onions. Close lid and shake. ;)

Now while the peppers are cooking with the onions, you can begin to slice your PERFECTLY cooked chicken! Then add it to the pan before your peppers are completely done – this will allow the chicken to cook with the onions and peppers for a minute and soak up some of the flavors!

At this point, I also added a little bit of soy sauce for a little salty flavor – this is completely optional.

Cook for a little while longer and you’re done!

Serve over your now perfectly cooked rice, and enjoy!

Smakelijk! Bon Appetit! Enjoy!



Post Script: My next post will be Funny Friday, followed by the recipe for the Pot Roast that is currently cooking on my stovetop as we speak!!!! I’m so ready for dinner….

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