Yes, I'm back after a reeeallllyyy long break. Long story short, I moved to Connecticut and lost some motivation to cook and post since I was cooking for one and living by myself. Now, I'm back home in Chicago and back to cooking in my original kitchen!!! Had a blast getting groceries yesterday...no joke. It was the most relaxed and in-my-element I've been in a long time. I went in with a categorized list after roughly meal planning from my pinterest board. Feels great to get back to cooking, photographing, and posting. ttys!!!
- 10 boneless skinless chicken thighs (In hindsight, using skin on thighs would give it a nice crisp, but of course I didn't decide on what exactly I would make with the thighs or how I would cook them until I turned on the stove...)
- Chili garlic seasoning
- Apple cider vinegar
- Chicken stock
- 12 cloves garlic, halved
- Cashews, roughly chopped
Heat oil in a large skillet (not non stick). Season one side of the chicken thighs with salt, pepper, and chili garlic seasoning, then lay seasoned side down in oil. You should hear a sizzle. Season the other side and cook through, flipping occasionally, until internal temperature is 170 degrees. Remove the chicken, set aside, and cover to keep warm. At this point, you will have a mixture of the seasoning and chicken bits stuck to the pan. This is where the flavor is and you do not want to waste it! Deglaze the pan with a dash of apple cider vinegar and chicken stock. When you’ve scraped up the flavor from the pan, add the garlic and sauté for 3-4 minutes. Put the chicken back in the pan and combine with the garlicky seasoning. Turn off the heat and top with cashews. At this point, you can use the chicken in pitas as I did (with slices of tomato and scallions), or you can eat it rice, tacos, or even pasta.