Yummked aty.
I did some cooking today, something I haven't done in far too long. Actually it was more prepping than cooking but I digress. I now have a bunch of chicken and the fillets from the catfish I caught last night marinating in vaccum sealed, single portion sized amounts in my fridge. I also concocted a sweet and spicy peanut sauce/glaze that I did up with the chicken thigh I had for dinner tonight. It turned out extremely well. I almost came. Actually that's stretching it a little bit but damn it was good. The rest of the marinade/glaze got mixed up with rice and more chicken in my huge high-wall skillet along with some water, peas, and corn which simmered on the stove for about 1/2 hour or so and became what will probably be enough goodness to last at least a week, or until I get tired of eating it and freeze a bunch of it up.
The sauce:
a good glop of peanut butter, soy sauce to thin it out, a bit of water to thin it some more, cayenne pepper, black pepper, pepper flakes, ginger and garlic powders, some honey for sweetness, and a little bit of olive oil to get it nice and smooth. Let it sit for a while to let the flavors mingle, add spices as needed, and water for consistency. Toss in some chicken parts and let them sit for 15 minutes to 1/2 hour. It's actually more of a glaze than a marinade so the object is to coat the chicken than it is to soak it in flavor for an extended amount of time.
The skillet dish: take whatever chicken you didn't grill up (4 or 5 pieces works well) and the remaining sauce it has been soaking in, dump it in a big skillet, add a cup or so of rice, 1.5 cups of water, simmer covered until the water starts to absorb. Check on the rice, add more water as needed as it cooks until the rice is cooked the way you like it. About 10 minutes or so before you think it should be done, add whatever veggies you'd like. For an extra something special, spoon out biscuit dough on the surface about the same time you add the veggies. cover and let steam and you've got your chicken rice casserole with steamed dumplings. OMG.
The sauce:
a good glop of peanut butter, soy sauce to thin it out, a bit of water to thin it some more, cayenne pepper, black pepper, pepper flakes, ginger and garlic powders, some honey for sweetness, and a little bit of olive oil to get it nice and smooth. Let it sit for a while to let the flavors mingle, add spices as needed, and water for consistency. Toss in some chicken parts and let them sit for 15 minutes to 1/2 hour. It's actually more of a glaze than a marinade so the object is to coat the chicken than it is to soak it in flavor for an extended amount of time.
The skillet dish: take whatever chicken you didn't grill up (4 or 5 pieces works well) and the remaining sauce it has been soaking in, dump it in a big skillet, add a cup or so of rice, 1.5 cups of water, simmer covered until the water starts to absorb. Check on the rice, add more water as needed as it cooks until the rice is cooked the way you like it. About 10 minutes or so before you think it should be done, add whatever veggies you'd like. For an extra something special, spoon out biscuit dough on the surface about the same time you add the veggies. cover and let steam and you've got your chicken rice casserole with steamed dumplings. OMG.