I’ve made jambalaya, and I guess I assumed I had made gumbo…but nope. This was a first. I don’t even know if I’ve eaten it before. So, this is not the place to come for confirming authenticity. In fact, I’m pretty sure this should be spicy. I omitted the cayenne pepper because we are weaklings here. I also added more vegetables because I wanted it to be more of a one-pot meal (1 bell pepper and 2 ribs of celery to serve 6?). I also could barely find kielbasa at my local grocery store, so andouille was out of the question. We enjoyed this, and I liked the mix of chicken with sausage.
I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.
If you had asked me for my chicken marsala recipe, I would have said, well, I add a little of this and a little of that….just check my blog. It turns out, I didn’t have a recipe on here for it. And my recipe is still “add a little of this and a little of that”. This most recent time I made it, I made sure to take pictures so I could write about it…and I discovered that Shiraz works just as well as Marsala! So, Chicken Shiraz? Sounds fancier, but no difference.
This was a recipe I made up as I went. I had some leftovers from our Halloween party that needed to get used (yes, I am still blogging about posts from the end of October/early November…sorry?). We had olives and red bell pepper for the black bean/hummus dip I made. I haven’t actually shared that recipe on here, either, although I have now mentioned it a couple times. I also had some leftover pasta but not enough extra sauce, so this was a way to throw it all together.
Sometimes I get really tired of slow cooker meals. They can be easy but not always full of flavor. This one manages to still pack flavor while being relatively simple with the ingredients. I also like that it uses boneless and skinless chicken thighs, which aren’t often called for with slow cooker recipes.
Whenever I mention making some Indian food, K almost always wants chicken with some sort of sauce. And up to now, it was always roasting it in the oven and then either marinating the chicken with a yogurt sauce (and serving extra sauce on the side) or making a tomato/cream sauce. Now, I have a new method I can use when the weather is cooperating: the grill!
This was a recipe I had to make. I had all of the ingredients…I did end up buying some extra chicken to make a larger batch for leftovers, and I needed a lime, but that was minor. I love recipes where I can just use my pantry. Don’t you?