Every housewife knows how to make (at least) one stew and every disaster in the kitchen knows (at least) one way to quickly burn what you have in the fridge. 🙂
From the “15-30 minutes” category, today we have a dish with a super pretentious name. The haters will tell you that a real stew is made over low heat and that it takes at least until you saw the last episode of your favorite soap opera + you debated the news with your mother-in-law on the phone + you looked in the door sight at those noisy neighbors from 2. 😀
It’s just that some of us missed intensive stew training, so we improvised quickly. With what we have in the freezer and refrigerator. 🙂 (If you use frozen stuff, you’ll need to defrost it first.)
In a saucepan, in about two tablespoons of oil, over high heat, put a chicken breast, cleaned of skin and fat and cut into pieces; after a minute or two add a glass of water, season with salt, pepper and dried basil and bring to a boil; when the meat is almost cooked (which happens quite quickly), add a bag of baked peppers, cut into slices and two cloves of minced garlic, plus another glass of water. During this time we prepare the polenta: a glass of water, a pinch of salt and about 3 tablespoons of cornmeal, thrown into the water, when it starts to boil, mixed well with a fork or a mixer, until the polenta thickens.
The key to this dish is the sauce – if it has no sauce, add more water, and the garlic.
Disastrously good. 🙂