Olah's Chicken Speciality

For my next post, the name of the dish speaks for its self; it’s a chicken based meal, and the recipe was invented by my sister Olah. Her invention originated from her desire to eat chicken breasts (as they are low-fat and nutritious) with a healthier source of carbohydrate than the typical rice/potato/bread, so she decided to incorporate baby sweetcorn instead. It turned out delicious, which is why I've decided to add it into my blog. It’s also gluten free, and a lovely way to make sure your chicken breasts are never served bland or dry (as they tend to be).

Ingredients:

-          One red pepper

-          Two small onions (or one large)

-          300g of baby sweetcorn 

-          300g of chestnut or button mushrooms

-          Two large chicken breasts (or 1kg)

-          Olive oil (three table spoons)

-          Apple cider vinegar (three table spoons)

-          Paprika (one teaspoon)

-          Allspice (one teaspoon)

-         Ginger garlic paste (one tablespoon)
-     Black pepper (half a teaspoon)
-     Freshly ground nutmeg (quarter of a teaspoon)

How to Make:

Firstly, make the marinade for the chicken. To do this, add into a large bowl three table spoons of olive oil, three table spoons of apple cider vinegar, one teaspoon of ginger garlic paste, with a teaspoon of paprika, a teaspoon of allspice, half a teaspoon of black pepper, quarter of a teaspoon of freshly ground nutmeg, and salt to taste. Mix them all together thoroughly. 

Then slice the chicken breast into thin strips (the thinner they are, the quicker they will cook).

Place the sliced chicken into the marinade bowl, and mix them well. 

Then leave them in the fridge for about four hours (or even overnight), the longer the chicken is left soaking the marinade, the more intense the flavor of the marinate will be when eating the chicken.

Then slice the pepper and onions into strips. Leave the baby corn as they are, no need to cut them.

After your chicken has marinated for your desired length of time, and you've sliced the vegetables, get a large sauce pan and put it on a high-heat. Once your empty pan has heated, add the entire chicken mixture into it. They should sizzle straight away. Mix them for about 1-2 minutes while their heating, just to seal the taste of the marinade into the chicken. 

Leaving the heat on its highest, add all your veg into the same pan, and mix them together with the chicken.

 It should all be sizzling, as they should be on high heat when the ingredients are added in. After mixing them all for a minute, cover your pan, then reduce the heat to the lowest. This is so that they cook very slowly. By covering your pan you’re allowing your chicken breasts to remain moist while they cook. Leave them to cook for 35 minutes, mixing your pot every 5 minutes. Then turn your pan off, but keep the lid on for about 10 minutes before serving to lock the moisture into the chicken. 

 Hope you enjoy this fuss-free healthy dish, packed with your proteins veggies and carbs!