Now I was born and raised in southern Louisiana, so I will eat just about anything. But my fiancé @jocemarie38 is not as adventurous as I am when it comes to food, so I cook a lot of chicken. SMILE! But that’s cool because I enjoy the challenge of coming up with interesting chicken dishes to keep her tummy happy. This is my latest creation. It is a very simple dish that is extremely flavorful and excites the palate in quite a sophisticated way.

When I want to come up with something new and different I close my eyes, tilt my head back, and go into sort of a trance as I mentally taste different combinations of foods and spices. Yes…I can actually taste the final dish before I start cooking. But that comes from many years of experiencing all kinds of spices and raw/cooked foods all over the world traveling with my family. They weren’t always pleasant, but I am thankful for all of my culinary memories. One that I cherish is the time that my sister and I both suffered from food poisoning after eating some apparently tainted goat meat in a Bedouin tent on the outskirts of Cairo. And we are still contemplating why our Mom and Dad didn’t get sick. Good times…

Anyway, one of the most important lessons I learned from my experiences is to embrace and appreciate the subtle differences in foods of similar grouping. And for this dish it was the peppers and tomatoes that provided culinary variety to a simple – and impromptu – recipe.

The three fresh peppers I used were Poblano, Anaheim, and Jalapeño. The tomatoes were stewed San Marzano. Now the tomatoes were canned, but authentic. Once you taste a San Marzano tomato, you will NEVER forget that heavenly flavor. I purchased Kroger Private Selection canned San Marzanos, and they were absolutely amazing.

With that said, I nevertheless encourage you to take this recipe and freely substitute what’s available to you and what you can afford. But I guarantee that if you cook this in YOUR kitchen, on YOUR stove, with the spices that YOU want to taste, YOUR Mexican 3-Pepper Chicken dish will taste just as good as mine…trust me…

APPRÉCIEZ…BON APPÉTIT!

~Chef G
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INGREDIENTS:

• 4 lg chicken breasts
• 1 lg poblano pepper, coarsely chopped
• 1 lg Anaheim pepper, coarsely chopped
• 1 large jalapeño, finely chopped
• 2 cups stewed San Marzano tomatoes, chopped
• 2 cups tomato sauce
• 1 med onion, chopped or sliced
• 4 cloves garlic, minced
• 1/4 cup chopped cilantro
• 3 tbsp cooking oil, divided
• 3 tbsp key lime juice (or regular lime juice), divided
• 1 tbsp ground chipotle chile pepper
• 1 tbsp ground ancho chile pepper
• 1 tbsp roasted cumin powder
• 1 tbsp smoked paprika
• Sea salt, to taste
• Sriracha (optional)

Here is a nice Siracha brand you can find on Amazon.

PREPARATION:

Cut each raw chicken breast crosswise into three pieces, place in large bowl. Add 2 tbsp key lime juice, chipotle pepper, ancho pepper, cumin, paprika, and salt to chicken and toss to coat well.

Heat 2 tbsp oil in large skillet over med-high heat. Sear chicken pieces, about 3-4 minutes each side. Work in batches if necessary. Transfer to bowl and allow to cool. Once cooled, coarsely chop into bite-sized pieces.

Return pan to medium heat, add 1 tbsp oil, and sauté peppers, onions, and garlic until just tender, about 5 minutes. Then add tomatoes and tomato sauce and bring to a simmer.

Reduce heat again to med-low. Add 1 tbsp key lime juice, and salt to taste. At this point I squeezed in a bunch of Sriracha to really crank up the spiciness. How much you add is up to you.

Add cooked chicken to the sauce, and simmer for 10-15 minutes to allow flavors to combine. If sauce is too thin, turn heat up to medium and allow sauce to reduce to desired consistency. Remove from heat and serve with rice.
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Recipe link – https://www.evernote.com/shard/s236/sh/6605a3f4-82e4-4e14-805f-7e02205f8208/5cc68b9b63bf07eef73cef4f7033b855

Chef Derrill Guidry (Chef G), a recent transplant in Cincinnati, is a self-taught chef and native of SW Louisiana, where cooking and eating is a way of life. He began experimenting in the kitchen at about the age of 6…and has been doing so ever since. In his early teens Chef G began traveling abroad, experiencing the culinary cultures of many countries. He also traveled extensively while serving as a commissioned officer in the US Army, retiring in 2011 after 21 years of service. From 5-star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters. He creates what can only be described as simple goodness.
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Chef G is currently working exclusively on developing and publishing his first cookbook, while exploring Cincy’s culinary scene.

CONTACT: thegspotculinary@gmail.com
BLOG: http://thegspotculinary.com
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