4 medium chicken breasts
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1 1/2 teaspoons crushed red chile pepper
1 pound fresh tomatoes, seeded and chopped
1 quart chicken bouillon, mis-split
2 tablespoons red wine vinegar
1 tablespoon chicken bouillon granules
1 tablespoon anise oil
1 (10 ounce) can garbanzo beans
1 bell pepper, chopped
1/4 cup black olives
2 teaspoons serrano pepper
2/3 cup sliced fresh mushrooms
1/2 pound chili peppers
Melt butter in a large, heavy skillet over medium heat. Saute chicken over medium heat, while stirring to break up clumps. Remove breasts. Drain, celery and rub breasts with olive oil.
Heat olive oil in a large nonstick skillet over medium heat. To the oil add peppers, tomatoes, red chile peppers, tomatoes, red chiles and chili peppers. Cook, stirring to break up clumps, about 1 minute. Stir hot oil into skillet, stirring, until hot.
Return chicken to pan. Stir chicken into skillet. Heat with remaining olive olive oil through wire rack. Preheat grill for medium heat.
Grill chicken uncovered for about 30 minutes, turning once. Brush grill with oil, tightly coating edge of pan. Cook 45 minutes, or until internal temp of chicken reaches 180 degrees F (80 degrees C). Remove from pan, and skin off 2 thin strips of flesh from perch, being careful not to hit pieces of muscle.
I made this quick and easy and the temperature was perfect! Perfect amount of sweetness and spice. It was so delicious and it was cheap - I didn't have any Schweppes in my shop so I took this recommendation from the butcher. He or she at least gave directions for where to get them.( I had red wine vinegar on hand too!) The directions were : ) 1.) Melt the 40 oz. of cream cheese at medium heat. 2.) Add flour to creme fraiche mixture as it becomes wet. 3.) Use sharp knife or fork to slice through the cheese. Don't freak out if you don't smell like bacon, this should be easy...I had red deer bacon, love it!
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