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jebbypalLet's see - strained ankle, almost strained back from deceptively heavy box (not to mention lopsided weight), and a sliced open finger. Who knew shopping was so dangerous? Also, whoever's karma I'm suffering, better be appreciative.
That being said, onto the experiment. Needless to say, I would have liked to discovered the sliced open finger before I opened the red pepper. C'est la vie.
3 chicken breasts. One green pepper. Cut both up.
Spices: salt, black pepper, red pepper flakes, oregano, dried onions (lazy here - luckily so, onion juice, OWWW), parsley, the teeeeensiest bit of cumin (as in maybe a 1/4 teaspoon - more likely 1/8). I would have liked cilantro (and I swear I bought some) but I can't find it. Oh well).
Cover bottom of dutch oven/skillet with olive oil. Dump above into dutch oven or covered skillet. heat oven to 350-75 (mine is always off). Pour in a bottle of salsa (I used medium of Drew's famous salsa). Mix up. If your mix looks a little dry, rinse salsa bottle w/ water and pour spicy water mix in too. Cook till chicken is done (about an hour).
I'll come back later with results. And plan on serving w/ white rice since I have yet to find a spanish rice mix that doesn't give me a migraine (and can't figure out how I'd make myself...).
ETA - not bad. But not what I wanted. Not spicy enough. i think hot would have been called for. Also, probably better w/ mexican styled cheeses added in to make lazy man enchilada.
That being said, onto the experiment. Needless to say, I would have liked to discovered the sliced open finger before I opened the red pepper. C'est la vie.
3 chicken breasts. One green pepper. Cut both up.
Spices: salt, black pepper, red pepper flakes, oregano, dried onions (lazy here - luckily so, onion juice, OWWW), parsley, the teeeeensiest bit of cumin (as in maybe a 1/4 teaspoon - more likely 1/8). I would have liked cilantro (and I swear I bought some) but I can't find it. Oh well).
Cover bottom of dutch oven/skillet with olive oil. Dump above into dutch oven or covered skillet. heat oven to 350-75 (mine is always off). Pour in a bottle of salsa (I used medium of Drew's famous salsa). Mix up. If your mix looks a little dry, rinse salsa bottle w/ water and pour spicy water mix in too. Cook till chicken is done (about an hour).
I'll come back later with results. And plan on serving w/ white rice since I have yet to find a spanish rice mix that doesn't give me a migraine (and can't figure out how I'd make myself...).
ETA - not bad. But not what I wanted. Not spicy enough. i think hot would have been called for. Also, probably better w/ mexican styled cheeses added in to make lazy man enchilada.