If you’re looking for a quick, healthy and flavor packed Dominican style chicken dish, then this recipe will fit the bill! You can always add any vegetables that you enjoy, I usually prefer to keep it simple though.
This is one of my favorite recipes to make when I am going through a “diet” phase (we all go through those…) and want to keep the food light and figure friendly.
To make this recipe you will need the following ingredients:
3 – 4 Chicken breasts cut into strips
1 Green Bell Pepper
1 Red Bell Pepper
1 Large Onion
3 Garlic Cloves
1 Cup of Corn (sweet kernels preferred)
1 tsp Salt
1/4 tsp Black Pepper
1 tsp Ground Oregano
2 tbsp Olive Oil
1/2 Cup Vinegar
I usually buy regular boneless/skinless whole chicken breasts and cut them into strips so that I can control the size, but if you prefer to buy the cut strips, you’ll save yourself an extra step.
I like to slice them into thick strips,
Take the strips, add the vinegar and some water and let them soak for a couple of minutes,
Then give them a good rinse with fresh water,
When the chicken is rinsed and drained, place it in a container to marinate. Add the salt,
Then the oregano,
Add some black pepper to give it some spice,
Then squeeze the lime juice over the chicken,
And last but not least, add the mashed (0r chopped) garlic,
Give it a good stir to incorporate the ingredients and the seasoning well,
Once it’s well mixed, let it marinate for atleast an hour. I usually marinate it the night before so that the chicken absorbs the flavors better,
Now comes the fun part, COOKING TIME!
Take a large skillet, add the olive oil and put it on medium high heat, (you may use vegetable oil if you prefer)
Turn the pan so that the oil spreads evenly. When it starts to smoke, add the strips (without the marinade liquid) to the pan to sear them,
Let the chicken cook for about 5 -7 minutes until it starts to turn golden brown. Do NOT stir the chicken, just let it sizzle and cook. It will sweat some liquid and that’s normal, the liquid will evaporate as it cooks.
Do NOT discard the left over marinade, we will use it later,
While the chicken is cooking, prep the vegetables. Take the bell peppers and cut them into fine strips,
Cut the onions into fine strips as well. I am using a red onion today but white onions work just as well for this recipe,
Add the vegetables to the left over marinade, give them a stir and let them hang out until we are ready to use them,
At this point, the chicken should be ready to flip, you will notice the liquid has evaporated and the bottom of the pan is starting to turn golden brown,
Flip the chicken and let it cook for another 5 minutes or so (the second side will cook faster),
When the bottom side is golden brown, add the vegetables with the left over marinade,
Add the corn (you can always add any other kind of vegetable you like),
Give it a good stir, the liquid from the marinade will “deglaze” the pan and as you stir, that will enhance the dish with more flavor,
After stirring, cover the pan and lower the heat to medium to medium low and let it cook for about 10 – 15 minutes. You don’t want to heat to be too high so that the vegetables don’t overcook,
After 10 – 15 minutes, uncover and see how delicious it looks?
The chicken will be fully cooked, the vegetables will still have some bite to them and the sauce will be delicious and keep everything moist,
At this point, turn the heat off and serve with your favorite sides!