Next, slice the onion halves.
Cut 3-4 Roma tomatoes in half lengthwise.
Make 3-4 slices…
Then cut in opposite directions and dice.
Now peel 3-4 cloves of garlic….
Then chop them into small pieces.
Finally, cut the chicken breasts into squares.
Cajun spice sprinkled on chicken.
Be generous! Don’t be stingy!” . Good luck – a little spice, bro!
Get it?
Now, heat a thick frying pan over high heat. This new frying pan is going to be a lot of fun to work with.
It is seasoned cast iron. Put the lid on, folks.
Could life get any more exciting?
Sadly, it is no exaggeration to say so.
Getting excited about cookware is like gospel.
First, put a little olive oil and butter in a frying pan.
When hot, add half of the chicken in batches. Don’t stir at first, wait for one side to get really hot/dark.
After a minute or so, flip to the other side and cook for another 30 seconds. You want to brown the chicken in as little time as possible.
Transfer the chicken to a plate.
Do the same with the other half of the chicken….
And when browned, transfer to a plate.
Place a frying pan over high heat and add a little more olive oil and butter.
Throw in the onions, peppers, and garlic.
Then sprinkle with cajun spice.
Note: Be careful if the Cajun spice contains salt. If not, you will need to salt both the chicken and the vegetables. If salt is included, be careful not to add too much, and add the Cajun after a short pause to get enough spice without adding too much.
Cook vegetables on very high heat for up to 1 minute. Just like chicken, you want to get them browned in as little time as possible.
Throw in the chopped tomatoes….
Then stir and heat for 30 seconds.
Arrange the vegetables on a plate with the chicken.
Now, return the pan to high heat.
Then pour in the wine….
And chicken stock.
Stir the liquid with a spoon or whisk and scrape the bottom of the pan to remove all the crumbs.
Cook over high heat for a few minutes, allowing the liquid to reduce by about half. It should thicken a bit and turn a nice dark brown color.
Delicious to eat.
Lower the heat and pour in the cream.
Mix everything together and let the cream sauce simmer for a few minutes over medium heat until thickened.
Look at that deep golden hue! Be sure to taste at this point. Stir in a little cayenne for a stronger flavor.
Once the sauce has thickened slightly, add the chicken and vegetables first.
Be sure to add all the delicious juices from the chicken and veggies.
It’s like liquid gold, my friend. Don’t waste a drop of it.
Bubbling the sauce and continuing to cook….
Toss the chicken and vegetables with the sauce and add freshly ground black pepper. Don’t be stingy with the pepper!
When sauce is done, drain pasta.
Pouring the noodles directly into the pan with the sauce.
And all the delicious parts are involved.
Make sure to coat the entire noodle. After a few minutes the sauce will slowly thicken.
I can’t help my pasta addiction, so I’ll sneak some.
And another bite, this time stealing the chili and chicken.
Then grab yourself a handful and sprinkle with a bunch of chopped fresh parsley.
And another bite.
And if my 12 year old daughter does the same thing, “Don’t do that!” I would yell at her. . It’s not time for dinner yet!”
Then sit there and reminisce about all the beautiful parenting double standards.
Enjoy!
