Last night, AJ and I cooked our first dinner at home. It’s the first meal we cooked together and for someone who hasn’t cooked in ages, the experience was surprisingly fun and fulfilling. I am finally turning into a domesticated goddess hehe!
We made Mccormick’s Spanish Chicken Fillet, because we saw this spices set at Rustan’s Supermarket and thought that it’s brilliant: you get pre-measured spices and a recipe card. The instructions were also fairly simple so we decided to try it out.
Each pack costs P84.50 and you can do this particular recipe with 1 1/2 lbs (about 6 slices) of boneless chicken breasts.
The spices, when mixed together, gave off a very flavorful aroma – mainly because of the dried thyme.
Here’s our finished product (sorry for the very plain presentation hehe):
We love the sauce, it’s heaven. But the chicken lacked some saltiness in it (I think we have to change our brand of iodized salt, really). Overall, it was a very delicious dish and is also good as a pasta dish! (we can make chicken parmiggiana with this one).
I want to share the recipe with you and found it at this website. I’m copying it below for you all to try also:
- 1/4 cup flour
- 1 teaspoon salt (better use more than 1 tsp, I honestly think 2 tbsp is needed)
- 1 1/2 lbs chicken, boneless, skinless (cut into 6 serving size pieces)
- 2 tablespoons olive oil
- 1 large bell pepper, cut into strips (green or red)
- 1 large onion
- 1 (14 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth (we used chicken bullion for this)
Spice Mix (in case you don’t want to buy the pre-readied set):
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon thyme, dried
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- Mix all the spices and then combine them with the 1/4 cup of flour. Put 2 tablespoons of the spiced flour into a large ziptop bag along with the chicken and shake to coat.
- Heat the olive oil in a skillet and cook chicken pieces till lightly browned (3-4 minutes per side). Remove to a plate when cooked.
- In same pan, sautee the peppers, onion and garlic and cook slightly. Add the tomatoes and heat through.
- In a bowl with a lid (I used my blender), combine the cold chicken broth with the leftover flour mixture and then add to the veggies. Stir well. Add cooked chicken back in and let simmer for 10-15 minutes. Sauce should thicken as the liquid comes to a gentle boil.
- We served it over yellow rice.
Enjoy the recipe!