I have chicken breasts, brown rice, red and green bell peppers and a red onion... what is ths best way to put it all togather
5 Comments
Ella Q.November 16, 2018
I would 1. thinly slice and quick pickle the onions, 2. season (with S&P + cayenne) then sear the chicken breasts (pounded to an even thickness if needed) in a skillet, 3. slice and sear the peppers. Then, serve the chicken/peppers/pickled onions in corn or flour tortillas with sliced avocado and dollops of sour cream or greek yogurt that you whisked lime and garlic into. Rice on the side, or little spoonfuls in the tortillas.
NancyNovember 16, 2018
These are all fairly neutral flavored foods which could go in several directions if you have some spice, sauce or fresh herbs around.
Mexican - cumin Chile cilantro
Thai - cilantro mint hot pepper fish sauce
India- masala (cumin coriander-seed cinnamon turmeric)
Etc
And, once cooked, your dish could be eaten hit, warm or cold.
Mexican - cumin Chile cilantro
Thai - cilantro mint hot pepper fish sauce
India- masala (cumin coriander-seed cinnamon turmeric)
Etc
And, once cooked, your dish could be eaten hit, warm or cold.
Emma L.November 16, 2018
Fun question! I can't wait to see everyone's answers. I would: steam the rice, sauté the bell pepper and onion until they're jammy and caramelized, pound, bread, and pan-fry the chicken breasts, then combine 'em all in a rice bowl. Am I allowed to add a couple more ingredients? If so, a big dollop of garlicky Greek yogurt on top (two ingredients I always have on-hand).
Showing 5 out of 5 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement