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More improvised cooking: this started as a variant on my "chicken a la something or other," which is basically strips of chicken, sauteed, onions, ditto, and flavorings including tomato paste. I decided that it doesn't count as chicken a la something or other without the tomato paste.
I cut about 2/3 of a red bell pepper into large chunks, and a large yellow onion into middle-sized ones, then went for a walk while the air in the kitchen cleared.
When I came back, I started the rice (long-grain white rice), then heated our covered frying pan. Next, I cut up about a third of a pound of chicken (the smaller part of a package of chicken cutlets) into middle-sized strips. I added olive oil to the pan, still on a fairly high light. Then the onion went into the pan, and sauteed for a while; some of the bits turned brown.
When the rice had about eight minutes to go, I put the chicken in, and browned it on all sides. Once it was brown, I added some white wine (I'd been going to use sherry, but it didn't smell right for this), let it boil off for a moment, then added a good couple of squirts of hoisin sauce. [Somewhere in here I reduced the heat.] I stirred all that, added a bit of water, then put in the red pepper pieces and a generous handful of dried cherries. Stirred that, stirred in some lemon juice (bottled, hence no pulp), and covered it until the rice was ready.
It was good. A slightly stronger flavor to the sauce might have been better--more lemon juice instead of the water? spices?
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I cut about 2/3 of a red bell pepper into large chunks, and a large yellow onion into middle-sized ones, then went for a walk while the air in the kitchen cleared.
When I came back, I started the rice (long-grain white rice), then heated our covered frying pan. Next, I cut up about a third of a pound of chicken (the smaller part of a package of chicken cutlets) into middle-sized strips. I added olive oil to the pan, still on a fairly high light. Then the onion went into the pan, and sauteed for a while; some of the bits turned brown.
When the rice had about eight minutes to go, I put the chicken in, and browned it on all sides. Once it was brown, I added some white wine (I'd been going to use sherry, but it didn't smell right for this), let it boil off for a moment, then added a good couple of squirts of hoisin sauce. [Somewhere in here I reduced the heat.] I stirred all that, added a bit of water, then put in the red pepper pieces and a generous handful of dried cherries. Stirred that, stirred in some lemon juice (bottled, hence no pulp), and covered it until the rice was ready.
It was good. A slightly stronger flavor to the sauce might have been better--more lemon juice instead of the water? spices?
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