Refrigerator Clean-out Chicken and Peppers

This afternoon I made a lovely meal. Making this meal even more fantastic was the fact that I made it with  FREE CHICKEN AND VEGGIES. Yes. your eyes did not deceive you there my friend. My wonderful pal Joyce went on a trip to South America and I had the privilege of assisting her as she cleaned out her fridge. Its what friends are for. 

In the process, I snagged some seriously delicious goods. Today, I decided to put to use that chicken breast that had been calling out to me. And of course, I was feeling an Indian-themed adventure....and those are the only spices I have an abundance of.

So, after perusing food blogs for days looking for recipes, I just decided to make mine up. Let's adventure together. Please excuse the poor quality of my camera. It's not quite up to par with other food bloggers. But this is the college life. I can barely afford food and gas. 

Let us begin. 

Refrigerator Clean-out Chicken and Peppers

Ingredients:

2 tbsp Flour

1tbsp Breadcrumbs

2 tbsp Curry Powder 

1 1/2 tbsp Garam Masala

a pinch of Crushed Red Pepper Flakes

Olive Oil --- good olive oil!!!

1 Chicken Breast

1 cup Basmati Rice

1-2 Cups maranara sauce

Mix your spices in a bowl. I totally added more curry powder after I took this picture. Don't judge.

 Add the breadcrumbs and stir it up. 

 Coat chicken breast in olive oil. Go on, embrace it and get your hands dirty (after you wash them of course)! Place the chicken in seasoning bowl and toss to coat

Heat about 2 tbsp olive oil in a non-stick skillet over medium heat. When oil is hot, add the chicken.

Cook for 5-8 minutes. Please don't turn it over every 3 minutes like me kids. It makes the process so much longer. Bobby Flay would be so ashamed. He hates frequent flippers.

Flip as you feel moved. I added a bit more seasoning to the opposite side before I flipped it... but I just really like curry powder. Let sit on this side for about 5 minutes. Check the inside by cutting with a knife if you're a real meat-cooking amateur like me.

At this point in the process, I came to the realization that I didn't have enough olive oil and proceeded to sprint to my room to grab some more. This step is of course optional for you, unless of course you enjoy some mid-cooking cardio.

I feel like I could host a KET program for that... I'd need to buy some sweatbands first. If only I had stylish male friends like Ina that could monogram me some!

Place the chicken on a warm plate or in a ziploc bag to keep warm. Don't you dare rinse out your skillet. Keep those delicious juices in there!

Reduce to low heat and add maranara sauce. Stir all those delicious leftover spices in there! Next, add in the cooked basmati rice. I had some leftover from the night before! Let sit for about 8 minutes, stirring occasionally.

If your chicken has cooled, take it out and let it sit in the pan for a bit with the sauce and rice as needed.

The moment has come. Plate that beauty!!

Doesn't it look lovely! Now take an excessive amount of close-up photos of it. 

Look at the rice! Isn't it pretty?

Look at the chicken. Congratulate yourself! And finally, dig in.











You can enjoy your meal with an Indian movie and a jug of Mango Lemonade like I did, or maybe you could waltz out to your patio and let the neighborhood drool at the scent of Indian spices.