Yesterday I had an epiphany.
Well, I've actually known for quite some time. But I really solidified my epiphany yesterday. Sometimes epiphanies come while I am laying in bed, others come while I'm taking a hot shower, some even come to me while I'm studying! This most recent epiphany happened to me while I was in the kitchen. Did I spell epiphany right? I keep looking at it and it looks all wrong... Try saying epiphany six times fast (Okay, so it's not that hard to say, but it sounds really funny).
This was my epiphany: Raw chicken is disgusting.
You want to throw up right now don't you? And you are wondering something like, "Sara, why in the world would you post this photo for me to gag about? That is so not cool." And I am thinking something like, "Oh my dear follower, the picture helps you to understand my epiphany to its fullest!" I'm very sorry for the inconvenience, but it just had to be done.
P.S. It looked even worse in real life. For serious.
Moving on, I just want you to know that it took me about fifteen minutes to cut up two chicken breasts. I was appalled. Their were nasty blood vessels and loads of fat, and all sorts of things that should not even be named. Obviously I had to cut them out, and I couldn't very well touch the things (I know I'm a big baby, so what?)! So I used a fork and knife and did my best to create cute little cubes. Like these:
And John will never even know the hard work I went through to cube the chicken for one of his favorite meals–Mexican Chicken Chili (see photo at top).
I guess cutting up the disgusting stuff was worth it. Because this chili was heaven in a bowl!
It's super easy and super yummy! Do you want the recipe? I think you do. I'm going to share it even if you don't want it because it is too good for me to keep all to myself:
Mexican Chicken Chili (courtesy of Simple & Delicious Magazine)
- 1 lb. chicken breast
- 1 Tbsp. canola oil (any type of oil will do... except don't use car oil)
- 2 cans diced tomatoes (14 1/2 ounces each)
- 1 can black beans drained & rinsed (15 ounces)
- 1 can (14 1/2 oz.) chicken broth
- 2 cups frozen corn
- 1 can (4 oz.) chopped green chiles
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper (I substituted with crushed red pepper flakes b/c I don't have cayenne)
Brown chicken in oil. Transfer to crock pot. Stir in remaining ingredients. Cover and cook on low for 5-6 hours, or until chicken is no longer pink. Yield: 6 servings
And Bon Appetit!
You are probably asking yourself, "Can it really be that easy!?" And I'm answering you saying, "Yes, my sweet, sweet follower, it is SO that easy!" Even my little sister Valerie could make it :) ... [No offense Val]
We usually eat it with cheese, sour cream, and tortilla chips. And don't forget a cold glass of milk. Mmmmmmmmmmm.
Dinner is always an Adventure in the Tranberg household.