If you're looking for an easy dinner recipe that will spice up your weeknight dinners, here's a simple, easy way to make spicy chicken. This is one of those dishes that tastes great hot or cold and can be eaten with a variety of carbohydrates, from rice to potatoes to salad. It's quick and inexpensive enough for a weekday meal but also special enough for company. (This recipe uses raw chicken. If you like, you can poach the chicken first in water and then use it in the dish.)
Ingredients
2 tablespoons olive oil
2 1/2 pounds skinless, boneless chicken breast halves or thighs
1 cup chopped onion
1 teaspoon dried oregano
2 cloves garlic, minced
6 cups sliced fresh mushrooms (about 10 ounces) Salt and pepper to taste
2 tablespoons honey or to taste
Directions
Heat the olive oil over medium-high heat in a large skillet. Add the chicken and cook until browned on both sides and cooked through, about 8 minutes for breasts and about 10 minutes for thighs. Transfer the chicken to a plate and set it aside. When the chicken is cool enough to handle, shred it into bite-sized pieces. Add the onion and cook, stirring often, until tender and translucent.
Add the oregano and garlic and continue cooking for 1 minute. Add the mushrooms and stir well. Cook until slightly softened, about 3 minutes. Season with salt and pepper to taste. Return the chicken to the skillet, add 1/2 cup water, bring to a boil over high heat, reduce heat to low, cover and cook for 15 minutes or until most of the liquid is absorbed.
Off heat add salt if desired; stir in honey; cover again; place back over medium-high heat and cook uncovered until most of the water is evaporated (the mixture should be sticky). Serve with the rice or potatoes of your choice.
