Ep. 105 – chicken and baked peppers stew with polenta

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. 🙂

See all the kitchen disasters here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

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