Last night I was in the mode for some late night grub, but all I found in my fridge was a piece of boneless chicken breast, that was cut up into chunks, an ear of corn, and an artichoke.
Normally, when I'm at home we just steam our veggies, but I wanted to take it up a notch.
I started with about 2 table spoons of garlic infused olive oil, the juice from a wedge of a lime and a lemon, then threw in the rest of the wedges into a pot that was filled with about 3" high of almost boiling water. Then I added salt, pepper, 3 bay leaves, 2 big pinches of dried challots, 2 pinches of crushed pepper flakes and about 4 whole cloves, then the ear of corn and the artichoke. I like to keep my artichoke whole, so I just cut about an inch off the bottom of the stem and throw it into the pot.
Once the corn is cooked, which should be about 7 minutes later, take the corn out, leaving the artichoke to continue to cook.
Once the corn has cooled down enough, cut the kernels from the ear and throw them into a frying pan. Add 2 table spoons of balsamic vinegar, 2 table spoons of teriyaki sauce and 1 table spoons of dried challots. Let the liquid boil off for about 30 seconds.
Next throw in the chicken chunks and let them cook, mixing it around every once in a while. Once the chicken is almost fully cooked add about 1/2 cup of the broth from the artichoke, but make sure not to get any of the bay leaves, cloves or wedges of lime and lemon.
Take out the artichoke and let it cool down.
Boil out most of the water of the corn and chicken mixture and you're good to go.
You can dump the artichoke broth, but I decided to save it and today I used it instead of plain water for some brown rice. I cant wait to taste it.
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