Cooking – Seared Chicken

This is one of my favourite things to cook. The wife and minion are not as keen as I am so I don’t do it too often. This one is very much a ‘Spanish teaspoon’ kind of recipe. Erm… As in you make it up as you go, so no specific ingredients list as such.

You will need a large frying pan, or skillet for this. Something you can get VERY hot.

  • You will need enough chicken for however people you are feeding. I generally go for 1 breast per person.
  • vegetable oil for coating (Or any oil you like really)
  • Plain flour for coating
  • Spices for the flour if desired (I use a mild fajita seasoning)
  • Can of puréed tomatoes, chopped tomatoes or passata. Whichever consistency you prefer
  • 2 medium onions

Oil kept on hand for frying. This needs to be an oil with a high smoking point. Sunflower oil is a good choice for this.

Pasta, rice, noodles, potatoes or a salad to serve it with (I mainly use tagliatelle)

Method

Cut the chicken into thin-ish strips no bigger than finger… Please don’t cut your fingers off to check. >.>

Slice the onions into thin rounded strips.

Put the sliced meat into a bowl, add the oil and toss to make sure it is completely covered.

Pour some flour on to a plate or into a bowl, adding in any spices as desired. Mix well. Coat the chicken making sure you evenly coat each piece.
Be warned! You are going to make a mess here.

Put the pan you are using on a hot flame and add in some oil. Heat it up as high as you dare and then place in the coated chicken.
NOTE… PLEASE BE VERY CAREFUL…. Hot oil may well spit when you add the chicken!

The flour will soak up a LOT of the oil in pan. You likely will need to add in some more, this is fine. Just only add in enough to keep it from sticking and to keep it moist.

Cook through, turning the meat over frequently to cook evenly both sides. When the chicken is nearly done add in the onions and gently mix in with the meat. I have found that even when some of the onion is left on top you are cooking at such a high heat even those will soften! This should take no more than 5 mins depending on how thick the chicken is.

I personally like the onions to still have a little crunch to them, this is simply a preference, you can cook them as soft as you like.

When you are happy the chicken is cooked and the onions are softening a little you can add in the tomatoes. You only want enough tomatoes to… well… Coat everything and leave a small amount of liquid in the pan. You don’t want the meat swimming in the sauce!

When the tomato sauce thickens off you are done. Remove from the heat and serve with whatever side you like.

This recipe is ripe for changing to suit your tastes! I will sometimes add in sweetcorn with the tomatoes near the end or I will change the chicken for pork (Note that pork will need a little less oil). You can also use beef if you like. 

You can also add in green leaf near the end. Spinach will go very well in this meal!

The onions can be dropped in favour of garlic.

This recipe also does very well if you want to heat it up with chillies or various Indian spices designed to light a bonfire in your mouth and strip the walls of your throat as it goes down. This is all up to you. B-)

The only issue I can see is that I don’t think it will work as a vegetarian dish. I just can’t see how you would get the same thing out of a meat substitute. If anyone knows better PLEASE let me know!

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