Tuesday, 2 June 2009
Recipe - Twice Cooked Chicken Breasts served on Oven Roasted Tomatoes
The tomatoes I find in the supermarket at the moment are so damned tasty that I just can't help myself. I needed to cook some more of them. I used a variety grown in England called Sunset Cherry this time, and they are sweeter than a sweet thing that has taken a sweet pill if you cook them like this.
I needed to add something to have with the tomatoes and this is what I came up with. I've heard of Tex-Mex, but somehow I don't think that Swede-Mex will catch on. ;)
This recipe can seem a bit faffy but the first step of poaching the chicken is really worth it. Take the time to try this one, I think you'll like it.
If you wonder what the green blob on top in the photo is - it's just some leftover guacamole I had in the fridge. You can serve it with that, or why not some nice homemade salsa?
Ingredients (Makes 2 portions, unless you're really hungry)
2 skinless chicken breasts
2 dried chipotle chilies
1 onion, sliced
1 - 2 chilies, sliced
1/4 - 1/2 tsp smoked paprika
2 corn tortillas
250g Sunset Cherry tomatoes, halved
2 tbsp olive oil + some for drizzling
Freshly ground pepper
Fresh coriander (cilantro), torn
Put the chicken breasts, dried chilies, some salt and pepper in pan. Cover with water and bring to a bowl. Keep at a rolling boil for 30 minutes. Drain and put the chicken breasts to the side. Once they're cool enough to handle, shred them using either your fingers or two forks.
Preheat the oven to 220c.
Put some tinfoil onto a baking sheet. Put the tomatoes onto the tinfoil, cut side up, and drizzle with some olive oil and season well.
Pop the baking tray into the oven for about 20 minutes or until the tomatoes start to turn brown.
Remove the tray, pour the tomatoes into a bowl and stir in the coriander (cilantro).
In the meantime heat some olive oil in a frying pan on a medium heat. Fry the tortillas, one by one, on both sides until they start to gain some colour. Remove from the pan and put onto a plate each.
Add the onions to the pan and fry until they start taking some color, add the chilies and the shredded chicken and stir well. Season and add the smoked paprika. Pour over a good squeeze of honey and fry for a minute or two, stirring well.
Divide the tomatoes over the tortillas, top with some of the chicken mixture.