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The ‘A’ meal was Acapulco Chicken. It was the very first outing for the brand new Shun knives. Chopping the ingredients was a real pleasure… we selected this recipe because there were a quite a few things to chop!

The ingredients were supposed to be:

  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 8 g chili powder, divided
  • salt and pepper to taste
  • 15 ml olive oil
  • 150 g chopped green bell pepper
  • 80 g chopped onion
  • 2 jalapeno peppers, seeded and minced
  • 1 large tomato, cut into chunks
  • 10 drops hot pepper sauce

We used two red chilli peppers, which I am pretty sure are the same as jalapenos. I also used a teaspoon of chili powder instead of the specific 8 grams, and a liberal dosing of Tabasco sauce instead of the 10 precise drops. We also chucked in two medium onions instead of 80 grams.

We’re not big on precise measurements!

The result was HOT! Far, far too hot. I couldn’t finish the meal which was a real shame since it was actually quite tasty, except that my mouth was on fire and I was exhibiting the usual symptoms of too much chili.

In some ways, this meal was very similar to good old cajun-style chicken, except we had rice this time instead of pasta. I prefer our customised cajun pasta meal since it’s not as hot and there’s a few extra goodies in it.

I give this 3 noms out of 5.

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