To celebrate I let him pick out a bottle of wine and which recipe I was going to make for dinner. I was surprised when he picked Spicy Basque-Style Chicken (Cooking Light, June 2007). Matt has only recently started to be adventurous with spice. This is a man who once "caught" me putting black pepper in dinner and was appalled. Now he puts a couple dashes of hot sauce on his veggie burger and loves fresh ground pepper on his meals. The recipe selection was another reason for me to be proud of him.
I served the chicken over brown rice with a side salad.
My review: Delicious! I loved the combination of the tomatoes, chiles and olives. However, it was even a little too hot for me. My eyes were tearing throughout dinner. I decided that if I made this again I would use regular diced tomatoes with a couple dashes of hot sauce instead of the diced tomatoes with green chiles. Whew! Spicy!
Matt's review: TOO SPICY!
Final decision: Even though it was delicious it was too spicy for both of us so it's OUT!
Spicy Basque-Style Chicken
Ingredients
1 t smoked paprika
1/4 t. black pepper
1 pound skinless, boneless chicken breast tenders
2 t. olive oil
2 t. bottled minced garlic
1/4 c. sliced green olives
2 (10-oz) cans diced tomatoes and green chiles, undrained
1/4 c. finely chopped prosciutto
2 T. chopped fresh parsley
Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.
Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.
Serves 4
If you like spicy food I definitely recommend giving this recipe a try!
This sounds really good, but you guys are wimps :-)
ReplyDelete