Happily Ever Albright: Night Life in Nevada

As we continue our cooking across the country, we arrive in Nevada. This is a state Chad and I have had the opportunity of visiting when we celebrated his 40th birthday. It was easy to find a hotel since Nevada has more hotel rooms than any other place on Earth! It is also more than just bright lights, Broadway-type shows, and gambling. It is home to famous landmarks like the Hoover Dam and Grand Canyon - and yes, they are beautiful!

A fun fact about Nevada- it is the largest gold producing state in the nation, only second in the world behind South America. Nevada is a large state with a diverse population. It is home to a large Basque population which has helped up decide on today's menu.

Basque Style Chicken Stew:

1 tablespoons olive oil

6 slices bacon, diced

8 ounces mushrooms, sliced

1 red bell pepper

1 green bell pepper

1 bunch green onions

5 chicken breast halves, boneless

1 can (4oz) sliced ripe olives

2 tablespoons balsamic vinegar

3 tablespoons tomato paste

1 (14.5oz) can tomatoes

3 Roma tomatoes

1/4 cup chicken broth

1/2 teaspoon dried ground marjoram

Before beginning, it's time to get chopping!
Dice the bacon,

Cut the chicken into 1/2 inch cubes,

Chop the red peppers into 1-inch squares,

Chop the green peppers into 1-inch squares,

Slice the green onions into 1/2-inch pieces, about half of green included,

Slice the olives.

The tomatoes.

Now it's time to get cooking! Heat olive oil in a large skillet,

Sauté bacon until browned.

Add mushrooms,

Red peppers,

Green peppers,

Green onions,

Sauté for 2 minutes. Add the vinegar and cook 1 minute longer, scraping up the browned bits from the bottom of the pan. Set aside.

Now get out your Crock Pot.