Chicken Vega
2014-07-28 14:09:37
I don’t know where the name or the recipe originated from, I adjusted and spiced up the recipe that I used in the Marine Corp.
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Ingredients
- MARINADE
- 3 TBSP ITALIAN DRESSING
- 3 TBSP SOY SAUCE
- 8-10 CHICKEN TENDERS
- AS NEEDED GARLIC GRANULATED
- AS NEEDED LEMON PEPPER
- 3 TBSP OLIVE OIL
- PREPARATION
- 2 TBSP BUTTER
- 1 SMALL ONION FINELY DICED
- 1 1/2 CUPS PARBOILED RICE
- 1/8 TSP CRUSHED RED PEPPER
- 1/2 TSP BASIL LEAVES
- 1/2 TSP GARLIC GRANULATED
- 1/2 TSP BLACK PEPPER
- 1 CUP WATER
- 2 CUPS MILK
- 2 TBSP CHICKEN BASE
Instructions
- SPRINKLE CHICKEN WITH SEASONING, ADD MARINADE, LET STAND IN REFRIGERATOR FOR 30 MINUTES TO 24 HOURS.
- ASSEMBLE INGREDIENTS BELOW. HEAT OIL IN 2 QUART SAUCE POT, SAUTE CHICKEN IN OIL (SEARING)UNTIL BROWN ON BOTH SIDES. DO NOT COOK UNTIL DONE.
- REMOVE CHICKEN FROM PAN, ADD BUTTER, SAUTE ONIONS UNTIL TRANSLUCENT.
- ADD RICE AND SPICES, SAUTE FOR 1-2 MINUTES TO BROWN RICE. ADD WATER, SCRAP THE POT WELL (DEGLAZE), ADD MILK AND CHICKEN BASE. BRING TO A BOIL, ADD CHICKEN. COVER, REDUCE HEAT TO A SIMMER, LET COOK 22-1/2 MINUTES.
From The Chef To You http://fromthecheftoyou.com/
I was in the USMC 84-89. Camp Pendleton. (Camp Margarita). When I heard they had chicken Vega in the chow hall, I would run to get there. Crazy huh? Years and years have gone by and I’ve never heard of chicken Vega again. But it was always in the back of my mind. I’d browse recipe sites thinking that it was surely out there. Surely it was a popular thing, right? Never saw it again. it wasn’t my life mission, mind you, but I always remember that glorious sauce. After years of cheffing following the Corps I was not illiterate in the food world. I could basically nail flavor profiles but that one… I just couldn’t remember the flavor. I just remember that wonderful, glorious sauce. I couldn’t get enough of it!
So, today, I said, why not google the stupid thing? And to my surprise…!! Would you lookie there! I can’t wait to try this out! Thank you!