I'm still seeing red!!

Despite another day in the hospital and studying for a couple of hours, I am still in good spirits lol! Like I stated before, I purchased a pair of flame red Tory Burch flats.  I also went to Whole Foods Market and my eyes gravitated towards the section with red chiles.  After watching an episode of Symon's Suppers, it was nice to see another way to prepare kale, with a kick of heat from the chiles.  I usually use kale when I prepare my double-cut lamb chops and creamy mashed potatoes (a future post).




While the Iron Chef used Spanish onions, Fresno chiles, Marcona almonds, and lemon, I had to adapt with the contents of my fridge.  Here is my grocery list:  marinated chicken thighs, peeled garlic, white onion, red chile, black kale.




As his recipe suggested, I browned the chicken thighs skin side down with olive oil, but I seasoned my chicken overnight with salt, pepper, garlic powder, onion powder, and a dash of Worcestershire sauce.  I also added some of the leftover garlic/butter during the browning process from my previous recipe...




I chopped the garlic (I used 6 cloves instead of 4), white onion, and red chile, as well as the black kale.




I added my chopped ingredients to the Dutch oven, along with a bay leaf, but I used low-sodium chicken broth instead of water.  I added my chicken thighs to the mix and placed them in the oven as suggested...




The aromas coming from the oven were intoxicating and I was so anxious when my oven buzzer went off...




Time to dig in, accompanied by some potatoes...




A little close-up...




Ahh, comfort food!!




Enjoy this quick and easy meal from the Iron Chef with the link provided.
http://www.cookingchanneltv.com/recipes/michael-symon/chicken-thighs-with-kale.html

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