Thursday, May 29, 2008

Chicken Georgia best friend, beautiful person inside and out, artist, my maid of honor, my conscience...

Georgia and I finally got to hang on the phone and talk. It seems simple enough and it used to be pretty simple. But I got married and she got married, I moved away and now when we get to talk it seems to be the exact time when everyone else our our respective homes wants our undivided attention or the homegirlz want to bogart my phone time with Ms. Georgia - Sheesh! Good thing I'm not insecure or anything because they want to talk to her more than me. They even used to ask their dad and me to go out so Ms. Georgia could come and babysit because she was so much fun...but I'm not insecure or anything like that.

One thing that Georgia mentioned was how much she is enjoying this blog and she was at that very moment making Turkey Meatloaf. She doesn't comment on my blog, but hearing that she reads and enjoys it meant so much to me. I didn't have a name for this chicken dish and I hope Georgia doesn't mind that I am affectionately naming it after her.

Chicken Georgia -

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter in a medium sauce pan over medium heat. Once butter is melted add 1/4 of a chopped onion and saute for about 2 to 3 minutes. Add 1-1/2 cups of white rice to onions and stir to coat rice with oil/butter. Add 2-1/2 cups of chicken broth to rice and bring to a boil. Reduce heat to simmer, cover pot tightly and let rice cook for 20 minutes.

While rice is cooking, preheat a large skillet over medium-high heat. Add 2 tablespoons of extra virgin olive oil to the pan. Season 4 chicken breasts with salt, black pepper, 1 teaspoon of dried thyme and 1/2 teaspoon chipolte powder. Cook seasoned chicken breasts for about 7 minutes per side until fully cooked. Remove chicken to a platter and tent with aluminum foil. Return skillet to the stove and add 2 links of chorizo (remove casing, chop into bite size pieces) and cook for 3 to 4 minutes, stirring frequently. Add 3/4 of a chopped onion, 4 cloves minced garlic, 2 roasted, chopped red peppers. Cook about 4 to 5 minutes and add 1/2 cup of chicken broth. Add 1-10 ounce box of frozen peas.

Uncover chicken and ladle chorizo mixture onto chicken and serve with a side of fluffy rice.


Georgia said...


I am touched and consider it an honor that you named this dish after me. It looks and sounds scrumptious. Can't wait to cook it myself.

Catching up with you on the phone the other night was like old times again....especially since I was making your Turkey Meatloaf. (Which is very easy and tasty....great as a sandwich.)

Cooking while talking on the phone with you brought back memories of being with you and A.J. and the girls, eating, sipping an occasional margarita, sharing jokes and just relaxing with friends. And you were always cooking something scrumptious, or A.J. was grilling or boiling crawfish. Too bad you don't have smell-o-vision.

It took me a while to get to your blog on a regular basis but I have caught up and now have a Smoky Mountain Cafe Cookbook that I refer to whenever I need an idea for dinner or need a little Katherine fix.

Almost forgot to add that my husband, Bernard, chowed down on your Parmesan Crusted Pork Chops and I know he's going to love the Meatloaf. When we cook we have to be careful of his food allergies to bacon, ham, etc. so these were right up his alley.

Thanks again for immortalizing me at the Smoky Mountain Cafe (it's like you are a chef at a restaurant.) You are ready for a throwdown with Bobby Flay and watch out Rachel!

With much love,

"Chicken" Georgia

Katherine Aucoin said...'re welcome. This is so minor as I remember all the truly thoughtful things you have done for me through the years.

Lots of love,