Food

Pierre Chicken

I didn’t used to be a fan of chicken breast . I think it all changed three years ago , I made the switch from thighs to breast ..😂 I still love the flavor of thighs tho but after weighing which gives me the most benefit , I opt for chicken breast .

Why ? Because they’re lean meat , hardly any fat , and high in protein . Thigh is also high in protein but because they’re dark meat , they contains higher fat , a lot higher than the white meat . And I absolutely love the skin .. so not a good idea for me .

But with lean meat you’ll have to be careful in cooking them otherwise you’ll easily end up with dry chicken which you’ll hate so much . If you know how to cook it right , you’ll have a moist n juicy meat . That’s why meat thermometer is essential with cooking chicken breast because you don’t want to overcook it , as well as you don’t want undercook it . When I roast chicken breast I set my thermometer to 163 F , it’ll look still after you take it out . 165 F is the goal .

But this recipe is basically braising chicken , so even without thermometer wouldn’t be a problem if you don’t have any , it’s not as big of a deal as if you’d roast it . This recipe is so easy !! And will give you best combination of flavor . My favorite is to serve this on top of rice with vegetables of your choice . Anything greens would be perfect , spinach , green beans or broccoli or asparagus .

Pierre Chicken

Ingredients :

  • 1 kg of chicken breast , boneless skinless
  • 40 grams of all purpose flour
  • Kosher salt
  • Black pepper
  • 6 g olive oil
  • 2 tbsp brown sugar
  • 2 tsp chili powder
  • 1/2 tsp celery salt
  • 1 tsp ground yellow mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp white vinegar
  • Several dash of Tabasco sauce
  • 14.5 oz can fire roasted diced tomatoes
  • 100 grams onion , sliced
  • 3 garlic cloves , minced

Direction :

  • Cut chicken into 10 equal pieces
  • Salt n pepper chicken generously
  • Dredge chicken on flour . Brown on skillet with oil . 3 minutes on each side
  • Set aside
  • Add in onion and garlic , saute for a minute .
  • Add in tomatoes , 1/2 cup of water and the rest of ingredients . Bring to boil .
  • Place chicken back into skillet , turn to low heat . Simmer 12-15 minutes until chicken is done .
10 serving , macros per serving approx 9C 3F 23P

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