Few things can beat the experience of tasting tender chicken breasts with spicy sauce and mashed potatoes with the latter balancing the saltiness of the beans very well. This is a simple dish with readily available ingredients. The sauce lends its own special taste and flavour to this recipe while the mashed potatoes add extra bite.
Spicy Bean Chicken Steak
Skinless chicken breast steak
Spicy bean sauce
Marinate chicken steak in a marinade of your choice for 10 mins.
Heat oil in a large skillet over medium heat. Season chicken. Cook for about 5 to 7 minutes, then add the garlic, 1/2 tablespoons soy sauce, and 1/2 teaspoon of spicy bean sauce. Cook until the chicken is no longer pink and until the juices run clear.
Place the chicken in the griller and close it for two minutes to get the grill mark over the steak
Creamy Garlic Mashed Potato
3 ½ lbs
Half and half
16 fluid oz (2 cups)
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add salt and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and garlic in a medium sized saucepan over medium heat until it simmers. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Red Wine Sauce
Finely chopped medium sized brown onion
Dry red wine
Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook and stirr for 1 minute or until fragrant.
Add wine. Bring to a boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes. Add stock. Bring to a boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.
This is a perfect dish to go with rice for either lunch or dinner. Savour the experience