A Different Fried Chicken

Today is National Fried Chicken Day. And so we must ask ourselves, just what is fried chicken? What a silly question! It’s chicken that’s fried, right? So this chicken counts. It’s cooked in a skillet, what more do we want?

Turns out, if you look up fried chicken, it’s a dish consisting of chicken (really?), that has been coated with seasoned flour or batter, then pan-fried, deep fried, pressure fried (as in KFC) or air fried. Ok, while this chicken dish does have seasoning, there is no flour or batter. And while it is cooked in a skillet, the amount of oil is almost non-existent. Still, there’s seasoning and oil and a skillet. So I say it counts.

Fried Chicken, and in particular Southern Fried Chicken is often thought of as a true American Dish. While perfected in American, it’s the collaboration of two cultures. The first are the Scottish immigrants who settled throughout much of what is now the South. They brought with them their traditional method of frying chicken in fat. However; the Scottish aren’t knows for their use of seasonings. The Eleven Herbs and Spices, or any flavor for that matter came not from the Scottish Plantation owners, but from their slaves. Chickens, as it turns out, was a cheap way of feeding the slaves. Africa is a place rich in flavor, and so they took that Scottish Fried Chicken, jazzed it up, and created what we have come to know as Southern Fried Chicken.

So now you know the origins of Southern Fried Chicken. However; Southern Fried isn’t the only game in town. My guys loved this meal. It was spicy with a cornucopia of beautiful colors from the peppers, the corn, the beans and even the rice. You could eat the rice and chicken separately, using the tortillas to mop up the juices, or dice up the chicken and make a great tasting burrito of skillet goodness. I wish I could tell you it’s a one-skillet wonder, but the rice is cooked separately, so there are two pots to wash at the end of the day. Still, that’s not so bad, is it? Enjoy and Happy Fried Chicken Day!

Spicy Skillet Chicken over Rice
1 cup White Rice, dry
1-1/2 cups Water
2 teaspoons New Mexican Red Chili Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 large boneless Chicken Breasts
1 (15 oz) can Whole Black Beans
1 (11 oz) can Whole Kernel Corn
3 Mini Bell Peppers, any color
1 small Jalapeno Pepper
1 tablespoons Vegetable Oil
1/3 cup Chunky Salsa
Flour Tortillas for serving

Cook rice for serving according to package directions. If making stove-top, place rice with water in a pan over high heat. Cover, bring to a boil. Reduce heat to low, simmer 15 to 20 minutes, until liquid is absorbed and the rice is tender. Keep warm.

Meanwhile, in a bowl mix Red Chili Powder, salt and pepper together. Split chicken breasts in half lengthwise to create 4 thinner breasts. Sprinkle breasts with seasoning mix and set aside.

Drain and rinse black beans and corn. Set aside. Stem, core and dice bell peppers and Jalapeno pepper, set aside.

In a large skillet, heat oil over medium heat. Add seasoned chicken, fry for about 10 minutes, turning once, until juices of the breasts run clear when pierced at the thickest part.

Stir in the black beans, corn, diced peppers and salsa. Heat to a boil. Reduce heat, cover and simmer for about 5 minutes or until everything is heated through.

Spread rice out on a rimmed serving platter. Top with chicken mixture from the skillet. Serve with warm tortillas and enjoy.

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I will walk in the presence of the Lord, in the land of the living