Pan-Fried Chicken with Zucchini and Pickled Peppers

A deconstructed stir-fry!

Ingredients:

2 cups of chopped chicken thighs

1 cup of basmati rice

1 zucchini

2 scallions

2 cloves of garlic

1/4 cup of buttermilk

1 tbsp red wine vinegar

1 cup of sweet peppers

1 cup of House Autry’s Seasoned Chicken Flour

Directions:

1. Wash and dry the produce. Chop the garlic, peppers, scallions and zucchini.

2. Cook the rice according to the package instructions.

3. In a bowl, place the chicken, buttermilk as well as some salt and pepper. Put the seasoned flour on a plate or in a zip-lock bag. Coat the chicken and transfer to a separate plate.

4. In a large skillet, place about 4 tbsp of oil and add the coated chicken. Cook until browned then transfer to a plate.

5. Add the vegetables and vinegar to the skillet. Cook until no liquid remains then season with salt and pepper.

6. Serve the chicken with the rice and cooked vegetables.