This dish of well-seasoned, half fried chicken cooked with peppers, onions, mushrooms, tomatoes, fresh herbs and served over noodles is a gratifying mid-week meal.
In a food processor or blender, finely chop the scallion, parsley, thyme leaves, garlic, and habanero or pimento pepper (if using).chop the
Season the chicken with 3 tablespoons of blended seasoning, salt, and pepper. Marinate for 30 minutes or overnight.salt,
Dredge the chicken pieces in the flour to coat lightly.
Heat olive oil and butter in a heavy skillet over medium heat. Fry chicken until brown on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate and set aside. Discard excess oil.
Add the onion and bell peppers to the skillet and sauté until the onion is tender. Add the tomatoes with their juice (or pasta sauce), mushrooms, and 3 tablespoons of the green seasoning, salt, and pepper to taste. Bring the sauce to a simmer (a little under boiling point).
Return the chicken to the skillet, sprinkle with chopped scallions and coat with sauce. Continue cooking for 30 minutes over medium-low heat. If the sauce is too thick, add water or chicken stock to cover the chicken and cook until the right consistency is achieved. Taste and adjust seasonings.
Serve over egg noodles and garnish with chopped parsley.
Notes
Instead of the canned tomatoes, I pureed very ripe tomatoes in the food processor. If you are using canned diced tomatoes, remember to read the ingredients. Beware of "natural flavors" or other preservatives in the ingredients. "Natural flavors" is just another name for MSG.
Scallions and parsley can be replaced with your favorite herbs including rosemary, sage and/or oregano. If you are familiar with and already have your favorite blend of "green seasoning", by all means use it.
I used whole chicken thighs but you can definitely use boneless breasts or thighs. If using breasts, cut the cooking time in half.
I left the skin on for added flavor--I love it