FOI: Chicken pomodoro





Food On The Internet: Paprika chicken al pomodoro over fettuccine and spring greens with citrus vinaigrette.

Every so often I get the chance to make a composed dish. The impetus for this one was a few cups of tasty leftover tomato sauce that needed a use.

It's super easy, especially if the sauce is already made. Just fancy it up by throwing in a few Italian words and voilĂ  ... er ecco?

The real star is the sauce, but here's the recipe assuming you've already got that made. Perhaps I'll do a more detailed sauce post soon. This stuff was good. That's why I keep typing sauce, I think.

INGREDIENTS



DIRECTIONS


  1. Preheat the oven to 350F. Prepare enough boiling water, seasoned with salt, for the pasta.

  2. In a large bowl, mix olive oil, paprika, salt and pepper into a paste.

  3. Debone the chicken if necessary and toss it in the paste. Don't be shy. Rub it in and get under the skin. Then, wash the heck out of your hands.

  4. Pour the tomato sauce into a single layer on the bottom of a baking dish; a 9x13 in. works well.

  5. In a large skillet, brown each chicken piece until the paste forms a good crust, about 5 minutes per side.

  6. Line the chicken up in the sauce and put it all in the oven, uncovered, until the chicken registers 160F, about 20 minutes for an average-sized breast. The sauce should be bubbling.

  7. Take chicken from the oven, cover and allow to rest while you cook the pasta to your liking.

  8. Place chicken (cut into pieces or strips) and sauce on a small bed of noodles. Garnish with basil chiffonade. Because basil rules.



Serve it with greens dressed in a tart dressing. I used lemon juice, blood orange vinegar and extra virgin olive oil here.


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I'm reading

"American Lion" by Jon Meacham
I've always liked presidential biographies, and this seemed like a good choice now that Old Hickory's portrait is hanging in the Oval Office these days. The old timey text can get dense but Meacham does a good job keeping it flowing.

I'm listening to

"What Now" by Sylvan Esso. I've slowly come around to loving this group, and the hooks are this newest album are just killer.

Other links

» "I Can Eat 50 Cadbury Eggs" — A personal photo project and fundraiser
» The CSS Zen Garden — how I taught myself Web design way back when