I can’t remember the last time we made Castilian chik’n! Well, actually, I can, thanks to the magic of this blog: It was early on in the blog’s existence, in fact it was the very first post, and I believe LeeLee was at the helm for this meal. Tonight, I put on the chef’s hat instead and did my best rendition of a meal that is usually LeeLee’s domain. I think/hope I did an OK job! He gave it a good review, so I must not have been too far off the mark.
This is an old family favorite of ours – a meal LeeLee brought to the relationship and made with great success when he worked days and I worked nights back when we lived in Florida. Though we haven’t eaten it in years, the first bite tonight brought back so many memories of those old days in the early 2000s, when I would come home mid-evening for my dinner break to find Castilian chik’n waiting on the table! This recipe never let either of us down.
You can search the Web for any manner of renditions, but ours goes like so: Thinly dice a red bell pepper, add it into a bowl with a tablespoon of olive oil, three tablespoons of soy sauce, a teaspoon of garlic powder, a teaspoon of cumin, and a dusting of basil or oregano. LeeLee swears we used to add a shallot, too, though I can’t confirm nor deny it. (We didn’t do so tonight, I can assure you.) At any rate, mix all of these items up, then place them evenly atop each of four chik’n patties or cutlets. Then bake according to the package instructions and serve alongside your favorite carbs and veggies! (You can never go wrong with rice pilaf and mixed vegetables, if you ask me.)
We chowed down with gusto, as per usual, and have two cutlets left over for tomorrow’s lunch. I’ll probably serve mine atop a sourdough roll, which have held up so very nicely following Sunday’s cookout! Who knows what LeeLee will do. He’s always full of surprises!
:)