Peppery Chicken with Stewed Tomatoes and Sauted Redskins: 2 boneless, skinless chicken breasts, butterflied 5 small to medium redskin potatoes 2 Roma tomatoes cut in half...(canned are ok) fresh herbs: rosemary, thyme, basil, garlic 1/2 cup red onion (about 1/4 of it), 2 stalks of green onion oil of your choice...this recipe calls for two types: Extra virgin olive oil and refined coconut oil (no coconut taste) seasonings: even mix of cayenne, black, white, crushed red peppercorns, crushed black pepper, and kosher salt Directions: TURN ON YOUR GRILL OR GET YOUR PAN HOT!!! YOU DONT WANT YOUR CHICKEN TO STICK AND TEAR...DO THIS FIRST FIRST FIRST!!! 1. cut the potatoes into quarters put them in a small pot and rinse them well. 2. fill the pot with enough COLD COLD COLD water so that the potatoes are well covered. Season the water with salt so that the water is slightly salty 3. Put the potatoes on high. Once they come to a boil, turn the heat down so the water is not so busy. But keep the water bubbling nicely. This will cook the potatoes evenly and keep them pretty. 4. cut your herbs and garlic first to a nice rough chop. set aside 5. cut the green onions and red onions very thin and set aside 6. oil and season the chicken with the pepper spice 7. lay chicken on the grill 8. Once potatoes are done strain them but do not rinse them. set aside. 9. a hot skillet put a dab of the oil in there and spread it around well....if you are going to use butter wait to the end because the butter will burn. 10. place the potatoes around the edge and put the onions in the middle AND REDUCE YOUR HEAT TO 3/4 (7 or 6) OR A SMIDGEN LESS!!! YOU WILL BURN THINGS OTHERWISE. once the potatoes have browned on one side tilt them to the other side. keep your onions moving in the center to not burn them. if you have to, take them out. 11. add your herbs to the potatoes. By now your chicken will be ready to turn. 12. once the garlic has browned, put you potatoes back in and toss around nicely. NOW DRIZZLE SOME OF THE EXTRA VIRGIN OLIVE OIL ON TOP OF THE POTATOES. 13. plate up your potatoes and while the skillet it still hot put in your tomatoes. and get them nice and hot. season them with salt and pepper and fresh basil and place them next to the potatoes. 14. plate up your chicken, SAY GRACE, and smash it.
Posted on: Sun, 14 Sep 2014 18:26:12 +0000
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