|2 servings||calories per servings 369||protein serving 31 g||carbs per serving 35 g||total fat per serving 12 g|
This is a simple take on a classic Spanish chicken dish seasoned with sherry vinegar, green olives and paprika. Our version incorporates seasonal Georgia produce including tomatoes and new potatoes.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||6 g|
Season all sides of chicken with a total 1/4 tsp. PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Peel, halve and thinly slice shallot. Quarter and thinly slice tomato. Quarter potatoes. Pick and roughly chop parsley leaves. Roughly chop olives. Pick and thinly slice basil leaves.
Place a large sauté pan over high heat. Add 1 1/2 teaspoons olive oil. When oil is shimmering add potatoes, and sprinkle with 1/2 teaspoon kosher salt. Cook potatoes, stirring occasionally, until they just start to become tender, 6-7 minutes. Reduce heat to medium, and add shallot; cook 2 minutes. Add half of tomato. Reduce heat to low, and add tomato paste, vinegar, olives, paprika and 1/4 teaspoon PeachDish Salt. Stir to combine and cook for 5-6 minutes. Remove pan from heat, and set aside.
Place a skillet over medium-high heat. Add remaining 1 1/2 teaspoons olive oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, and set aside.
Return pan with potato mixture to high heat. When mixture is hot again, add remaining tomatoes and chopped parsley. Stir to combine, and cook 2 minutes.
Divide potato mixture between 2 plates. Top each with a chicken breast and sliced basil. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...