CHICKEN SPIEDIES RECIPE - (4/5)

Chicken Spiedies Recipe - (4/5) image

Provided by Laurniesaurus

Number Of Ingredients 7

Ingredients

4 chicken breasts
1 bottle NYS Fair Salamida Chicken Spiedie marinade (Wegman's, near condiments)
3 medium red bell peppers
3 medium onions
1 pkg. mushrooms, white or bella
1 pint grape tomatoes
Olive oil

Steps:

Cut chicken breasts into generous bite-sized pieces. Place in gallon-sized Ziploc bag to marinade in the entire bottle of spiedie sauce. Let sit in refrigerator, at least overnight and up to 3 days, until ready to cook. The longer the chicken marinades, the more intense the flavor will be. Cut veggies into generous bite-sized pieces (tomatoes can remain whole). Chicken and veggies can be skewered onto kebabs for grilling (order: chicken-onion-mushroom-tomato-pepper), or cooked together on the stovetop in a saute pan (no skewers necessary). Preheat grill or saute pan to high heat. TO SAUTE INSIDE: Pour a shallow coating of olive oil into saute pan. Place chicken into pan, then add veggies. Multiple rounds of cooking may be necessary due to pan size; therefore, add a handful of chicken, followed by a handful of all veggies until the bottom of the pan is completely covered. Do not fill pan all the way to the rim, as it will be difficult to stir during cooking without spilling pieces. Move the chicken and veggies around the pan and flip occasionally until sides are visibly browned. The veggies should release water and shrink slightly during cooking, which may create a pool of liquid on the bottom of the pan. If this happens, drain the pan by either pouring the liquid out or dumping the chicken/veggies through a strainer, and continue cooking once the pan liquid has been emptied. Be sure the scrape the bottom of the pan, as the chicken and veggies - especially the onions - will stick to the pan during cooking. If onions burn to black, it's okay! Still edible. Once the chicken and veggies are browned on all sides (some sides may even be slightly burned), dump the chicken/veggies into a bowl for serving. Follow with any additional rounds of cooking and stir all rounds of finished chicken/veggies together in serving bowl until all chicken and veggies have been cooked. TO GRILL OUTSIDE: Place kebabs directly onto grill racks, turning occasionally as chicken becomes visibly browned on downward facing side. Kebabs should be turned onto all four sides to ensure even cooking. Remove when all sides are browned. Edges may be slightly burned, which is completely okay.