My boyfriend has a thing for unusual food combinations. He enjoys tuna fish sandwiches with applesauce, burritos with biscuits and once even tried one of his dog’s venison jerky treats (okay, that last one isn’t a combination it’s just gross). So, when he told me he was going to make chicken and waffles, I turned up my nose in usual disgust. Chicken with waffles?! There was no way that could be appetizing, or so I thought. Oh, how wrong I was…
The uncanny combination of chicken and waffles proved to be a delicious dish perfect for a cold, wet Sunday evening. Turns out it’s a Pennsylvania Dutch meal, which my boyfriend’s mom made for him growing up. This easy dish actually reminded me of my own childhood favorite, chicken pot pie, but with a slightly sweeter and unusual kick.
Go ahead and give this one a shot – you’ll be glad you did!
Chicken and Waffles
3-4 chicken breasts, cooked and diced (cubed turkey will also work)
4 tbsp butter (1/2 stick) or margarine
¼ cup chopped onions
½ cup flour
¼ tsp salt
1/8 tsp pepper
2 cups milk
1 bouillon cube
½ cup peas
Your favorite waffle mix (I prefer Belgian!)
- Melt butter in a large skillet on low heat.
- Add the onions and cook until soft.
- Stir in flour, salt and pepper and cook on low heat, stirring until the mixture is soft and bubbly.
- Remove from heat. Add milk and bouillon cube and bring to a boil, stirring constantly.
- Boil and stir for one minute, then reduce heat and add chicken and peas.
- Make the waffles according to the package directions. (If you’re really lazy, I’m sure you could use the frozen kind, but the homemade waffles seemed to really make this dish pop.)
- Spoon the chicken and peas mixture onto the waffles. Enjoy!
Note: Any variety of veggies (eg, carrots, green beans or broccoli)could be added to this dish – feel free to experiment!