1 tablespoon olive oil
2 skinless, boneless chicken breast halves
2 medium onions, sliced into 1/2 inch rounds
2 medium green bell peppers, cut into 1 inch chunks
1 medium yellow bell pepper, cut into rings
1 large green bell pepper, cut into rings
1 pound turkey pellet or turkey meat
1 (16 ounce) can white wine
1 3/4 cups milk
1 green bell pepper - peeled and seeded
2 teaspoons prepared horseradish
1 teaspoon dried basil
2 tablespoons poblano chile pepper, seeded
2 tablespoons red wine
2 teaspoons kosher salt
1 plum tomato, peeled and cut into 1/4 inch slices
Heat olive oil in a large skillet over medium heat. Saute chicken pieces in olive oil for 5 to 10 minutes, or until browned, and juices run clear. Drain cooked chicken, browning thoroughly, and set aside.
Heat 2 tablespoons the remaining olive oil in a small skillet over medium heat. Stir in chicken pieces. Stir frequently until chicken is golden and crisp but not browned. Discard any leftover liquid.
Crush pepper on the bottom of a large saucepan. Heat the 2 teaspoons of olive oil in the skillet over medium heat, stirring occasionally, until browned. Remove from heat and stir in salsa, lemon juice, poblano pepper, red wine and horseradish.
Melt skillet on medium heat. Fry chicken pieces one at a time, flipping when they turn from side to side to check that they stay in the center of the pan. Fry uncovered both sides of chicken at the same time, turning so that they are completely coated.
Remove cooked chicken from pan. Stuff chicken with the cooked flour, excess skin and seeds. Thickly coat chicken with remaining inside of flour packet. Roll thighs horizontally into sticks or rolls, wrapping them in the flour. Place rolls seam-side down on foil baking sheet. Using a sharp knife, cut each flap in half through one hole on each side.
Bake uncovered in the preheated oven for about 40 minutes, or until newly tender.
While chicken is baking, heat 2 tablespoons oil in a large skillet over medium heat. Fry bell pepper and onion using a metal spatula about 3 inches from heat-sensitive skillet. Arrange bell pepper and chicken on baking sheet. Brown and juice slightly, then remove chicken from pan.
Return skillet to heat. Fry bell pepper and onion in oil occasionally until tender, about 5 to 7 minutes. Remove bell pepper and chicken from pan, immediately cover with foil, and brown thoroughly. Add chicken with bell pepper and chicken to pot along with olive oil.
Spoon remaining butter onto bird, and drizzle over chicken mixture. Sprinkle with diced tomato, and serve with bread/corn shreds.
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