I’m not a fan of most vegetables. Once upon a time I tried to become a vegetarian. You can guess how well that went. I did try for nearly two years and had almost given up all meats, save chicken. I ate soy burgers and played around a bit with tofu. Later I would learn I was allergic to soy. (No wonder I had issues for two years.)
My problem with vegetables has little to do with the actual flavor and more to do with the texture (with a couple of exceptions, like asparagus…bleh). Because of that, I still cook with most veggies and look forward to the fabulous flavors they often add to my food.
One example of this is onion. I’m not a fan of onions. Unless onions are fried like onion rings or diced really small, I usually pick around them on my plate. My husband, on the other hand, adores onions. So, when I saw this recipe for Rustic Peppered Chicken with Caramelized Onions, I knew I would need to try it. The chicken looked amazing, and I knew Chris would enjoy eating the caramelized onions.
I heated about 1 Tbsp of olive oil in a large skillet. Once it was nice and hot, I sautéed 1 sliced onion until it got a nice golden brown color. Then, I added 1 tsp ground ginger and 2 tsp minced garlic to the skillet, stirring and heating another couple of minutes.
Now, I put 2 lbs cubed chicken breasts in the skillet along with 2 Tbsp Montreal steak seasoning, mixing well. I let it brown in the pan uncovered, occasionally stirring it.
As the chicken was cooking, I heated 1 Tbsp olive oil in a saucepan and added the remaining 2 sliced onions to the pan once warm. I allowed it to cook and caramelize until the chicken was done cooking, about 15-20 minutes.
When the chicken was browned and tender, I added 1 tsp salt, fresh ground black pepper, and paprika to the skillet. After two minutes, I added 1/4 cup chopped fresh Italian parsley and the caramelized onions to the skillet.
I served this dish with some mushroom risotto my husband made and it was delicious!!
- 2 lbs boneless chicken (cubed)
- 2 Tbsp olive oil (divided)
- 3 onions, thinly sliced
- 2 Tbsp Montreal steak seasoning
- 1 tsp freshly ground pepper
- 1 tsp paprika
- 1 tsp salt
- 1 tsp ground ginger
- 2 tsp minced garlic
- 1/4 C. chopped fresh Italian parsley
- Heat 1 Tbsp olive oil in a skillet.
- Add 1/3 of the sliced onion and saute until dark brown.
- Add ginger and garlic. Saute 2 minutes
- Add cubed chicken and the steak seasoning. Cook uncovered until the chicken is brown and tender, about 15-20 minutes.
- In a separate pan, heat the remaining olive oil (1 Tbsp).
- Add remaining onion and cook till it get soft brown and caramelized, or until the chicken is done.
- Add 1 tsp fresh cracked black pepper, paprika, and salt to the chicken mixture. Cook another 2 minutes.
- Add the fresh parsley and caramelized onion to the chicken and heat through (about 2-3 minutes).
- This dish tastes great with rice, risotto, and would likely make a tasty lettuce wrap.