Marinated Veggie and Tomato Chicken

I was bored. That’s a dangerous thing around dinner time in my kitchen. I was not only bored and hungry, but I was also bored with what I’ve been eating lately. Therefore, experimentation gets to running rampant.

We have a marinated olive and vegetable mixture that we got from our honeymoon, and I’ve been itching to try and find another way to use it. I took my vegetable mixture and threw it in my food processor. Then I did the same thing with a can of stewed tomatoes.

For the rest of the meal, I sauted garlic in olive oil just until it was fragrant, and then put in some cubed chicken thighs. To balance out the tangy flavors of the vegetables, I made the chicken a little on the spicy side. I added in chili powder, red pepper flakes, onion powder, basil, salt, pepper and just a pinch of cinnamon to balance it out. Once that was mostly cooked through (it doesn’t take long), I added in the veggies and most of the tomatoes – I tried to avoid using the liquid and mostly used the meat of the tomatoes. Let that all work together, and I also threw in some frozen corn to, again, help balance out the flavors. I served it over some linguine with a side of garlic bread.

Of course, I’ve never tried this, but I’m so happy with how it turned out. The spice only came through a little bit on the back-end, and otherwise it was just a very tasty blend of a lot of flavor.

What kind of kitchen experimentation have you done lately? How did it turn out?

 

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