Tuesday, August 11, 2009

Garlic Pepper Chicken

Tonight's supper was Garlic Pepper Chicken. It was a bit hot for some of us, including me but I don't eat a lot of spicy foods so take that into consideration if you make it. If you don't like spicy things, cut back on the cayenne pepper a little. Everyone thought it tasted great even those of us who couldn't take the heat. I will definitely be making this again. (just with a little less cayenne next time). I served it with white rice and a bag of stir fry mixed vegetables in House of Tsang classic stir fry sauce.

I found the recipe at Peacefulcooking's blog which I suggest checking out she has quite a few recipes that look great!

Recipe is copied directly from her blog.

Garlic Pepper Chicken
6 - boneless skinless chicken thighs (4 boneless skinless chicken breasts will work but it won't be as tender)
1 TBS garlic powder (one of the few times I use garlic powder)
1 tsp salt
1 tsp pepper
1/2 tsp cayenne or
red pepper
1/2 tsp onion powder
1/4 tsp paprika
1 TBS olive oil
1 TBS butter
1 cup chicken broth

Cut the chicken into tiny strips about the size of your pinkie finger. Mix together the dry ingredients and sprinkle over the chicken, mixing well so that all the chicken is evenly coated.

Heat up the butter and olive in a pan, making sure the pan gets nice and hot but don't brown your butter. You want the pan hot so that the chicken gets nicely browned when cooked. Add the chicken and brown, turning once.

Add the chicken broth and scrape up all the brown crunchies off the bottom of the pan. Turn the heat down and let the chicken broth reduce by about half. Serve over white rice. One of the best parts is when the rice absorbs some of those juices.

Edit: I didn't have onion powder so I skipped the salt and the onion powder and used an equal amount of onion salt instead.


  1. I am so flattered and pleased that you liked my chicken. You might want to cut back a little on the black pepper as well if heat is an issue. You did a great job!

  2. Oh...one more thing....I now use 1 1/2 cups of broth. It dilutes it a little and gives you more "juice" for the rice to soak up.