Let’s cook!

Chili Oil

1 cup olive oil

2 tablespoons crushed red pepper flakes

Put the olive oil into a small saucepan.

Add red pepper flakes and cook over low heat for about 10 minutes.

Remove the saucepan from the heat and let cool while you do prep for the rest of the dinner.

Spicy Chicken

2 chicken breast with bone and skin (didn’t say this was healthy recipe)

2 tablespoons garlic, minced

1/2 cup green olives, chopped

2 1/2 tablespoons green onions, chopped

2 tablespoons drained capers

2/3 cup white wine

salt and pepper

4 tablespoons Chli oil from above recipe

Sprinkle the chicken with salt and pepper. Heat the chili oil in a heavy large frying pan over medium heat.  Non-stick may be preferable.

Add the chicken and cook until golden brown, about 5 minutes per side. While the chicken is browning, dice your garlic, onion and olives.

Remove the skillet from the heat and put the chicken on a plate (it’s not done yet you eat this you will be best friends with the bathroom).

Stir in the garlic, olives, onions and capers.

Add the wine and take a sip make sure it is good.

Add the chicken and bring to a boil.

Reduce the heat to low, cover and simmer until the chicken is cook through turning occasionally.

Remove the lid and let the chicken sit for 5 minutes away from the burner before serving.

For this meal I made rice and broccoli (Jen hates broccoli but I love it!).

Here is how I did the plate:

Here is a close-up:

For the left-over chili oil you can tranfer to a sauce bottle and refrigerate up to 1 month. I also use this chili oil with fish and making your own saves money!

Tomorrow I will post homemade potato salad so be sure to check it out!

Happy Cooking!