Hey look, its that guy! So southwest cooking according to Chef Bobby Flay, as far as I have figured out, is adding peppers and corn to your dish. Ladies and gents, I give you ground dried pepper seasoning and canned corn. And the Lord called it sufficient.
Anyways, so I was browsing the sale section at my grocery store, I noted that there were packages of skinless chicken thighs on sale and I had a half emptied bottle of red wine back at the house that had been open way too long and probably wouldnt taste as good to drink. What to do, what to do...
Ingredients:
6 skinless chicken thighs
2 14.5oz cans of diced tomatoes(fire roasted if you got it)
1 15.25oz can of Whole Kernel Sweet Corn
2 small onions, sliced
1.5 cups red wine
5-6 garlic cloves minced
2 tbs ground pasilla pepper
S&P to taste
Olive oil(enough to drizzle in pan)
1. Brown your chick-chick! Salt and pepper your chicken on both sides before putting it into the pan. Drizzle some olive oil in your pan, enough to coat the bottom very lightly and bring up to medium high heat. Brown your chicken on both sides for about 3-5 minutes each. Have a plate off to the side to set your chicken on when your done. *note- if your are using a not-stick pan, your chicken may not stick. Its ok if you don't get as many crunchies stuck to the bottom, the flavors are all still there.
2. Toss in the onions! Salt and pepper your onions and let them start to cook down. When your onions start to get slimy looking, add your garlic and turn the heat down to medium if things start to burn and just let all the flavors caramelize. This could take a little bit,10-15 minutes if you really let it cook down, but be patient, its worth the flavor.
3. Lets make some steam... Deglaze your pan by pouring in your redwine and scraping up all the yummy bits attatched to the bottom. Bring that up to a simmer and add your can of tomatoes, juice and all. Add your ground pasilla pepper and let that stew for about 5 minutes.
4. Pop the crusty chicken back into your goulash and let it cook at medium low to low heat for 30-35 minutes. Covered or uncovered is your choice, I usually cover it mostly, letting the steam out to prevent tomato splatter from getting all over my kitchen.
5. Drain your can of corn and toss your kernels in, let your mix cook for another 10 minutes.
6. DEVOUR! Very tasty over rice.
