Monday, January 30, 2006

Roast Chicken wit...?

FIRST, A question: What kind of peppers are these? They were purchased at Super H and labelled only as "Sweet Peppers." Bueller? Bueller?

The Reason I ask, is they were a lead ingredient in tonight's dinner, I sort of made this up as I headed to work this morning and thought of what I had left in my fridge from the last shopping trip:

Roast Chicken with Cilantro, "Sweet Peppers", Lime and Garlic with Mashed Potatoes and Carmelized Onions.

-I had one package of 3 thighs, 3 legs and 3 wings, in terms of chicken bits
-about 2 large handfuls of cilantro
-the juice of one lime
-5 of the "sweet peppers", roughly chopped
-2 cloves of garlic
-A few TB of olive oil

Preheat the oven to 400.

In a food processor give the cilantro, peppers, lime juice, garlic, S/P a whirl until it just comes together. The turn on and stream in the olive oil until it comes together into a loose paste. Done.

Rub all over the chicken bits and get it under the skin. Put a little extra on top of the skin. Place in a baking pan (skin up) and place in the oven for approximately 40 minutes until the juices run clear. Check about 1/2 way through, turn pan if you need to. My chicken needed a little extra tanning, so I stuck it under the broiler for 5 minutes. But before sticking it under the broiler, I had some extra of the cilantro sauce, so I put that on top, for a fresh burst of flava. Done and done.

We would have liked it spicy, so maybe some of these sweet peppers and one or two jalapenos? We also think it would be better grilled...much better grilled.


Tomorrow night these peppers will make one final appearance....stay tuned for a vegetarian night.



ScottE. said...

I don't know about anyone else, but I'm really happy with that photo of the chicken & potatoes, if I can brag for a bit! I thought for a bit the other day, if only we had a tripod..but oh wait...we do! So I can try different flash settings to get things to work better....hopefully things will continue to get better and I figure out what these settings actually mean on this camera!

Chilefire said...

Wow, That looks really good. The pepper (I had to know this right? well I do...) is a shishito chile, also called a Japanese sweet chile. The gnarled end is classic to the pepper. When it ripens it turns red and gets both sweeter and hotter. I love the fact you are taking pictures now!

Cincy Diva said...

That looks simply yummy! I am going to have to find those peppers and make that. Did you get them in the pickle section?

ScottE. said...

Chilefire: Yep, that question was sorta, kinda directed towards you...! I was hoping you'd know what they were. They were really tasty! Interesting...sweeter and hotter. I would like that. For the stir fried noodles, I threw them on the gas flame and torched them, chopped them, last night, chopped them into the food processor...and tonight...we'll see.

Cincy Diva: Welcome! Thanks for visiting and commenting. Super H is an international supermarket with a strong Asian persuasian. They were in the main produce section on one of those styrofoam trays you usually get meat on, wrapped in cellophane. There was about a pound of them for a buck! When all is said and done, I'll have used them in about three meals.

Lady Brandenburg said...

The photo looks great, really. And I will enjoy upcoming photos. It's just like a cookbook - I get less excited about recipes if there are no photos. When I see photos, I think, "I HAVE to make that!"

Dancer in DC said...

This was OK, but my suggestion was to try this again, marinating the chicken and then grilling it. I really liked the pepper flavor, but it didn't really get into the chicken itself.

But my man makes mashed potatoes that would make you weep. I'm just saying.

DC Food Blog said...

Ok Scott. J.Lo. laid down the gaunlet of mashed potatoes. What's your recipe? I use the Ina version with new potatoes and lots of parmesan, rosted garlic, and pepper. BTW, made pad thai yesterday because your post inspired me. I did it your way (with the infusion of boiling water into the rice noodle). They were PERFECT!!!!! Tender but not claggy.

ScottE. said...

DC FOOD BLOG: I could tell ya...but then I'd have to...well... I'd...OK...I use russet potatoes, peeled and chopped to about 1/2 inch pieces, dropped in a kettled, covered with cold water, 1-2 TB of salt. Bring to a boil until fork tender. Drain. Back in the pot to let the heat get rid of the additional steam, to dry the potatoes.

By hand (for the quantity for two people), I quickly break the potatoes up. Then I add a few TB of butter...then start to mash that in...once all worked in...some heavy cream...get that all whipped in....then salt and pepper...stir that in....probably some more taste....! That's it really.

There are times I do white cheddar, or parm, or garlic, or sour cream, or other stuff....but this is my basic and my favorite....and I feel the steps are the most important!

Butter first! Then cream.

And I generally like the russet potato as well...that's just me and my preference to what I grew up with.

Happy to hear the PadThai worked for you so well!!! I saw at Giant, that they had the style noodle we got at Super H, so I know a special drive isn't needed!

Stef said...

I love that you're experimenting with photography! Major props on even owning a tripod. I should probably get me one of those...

Scotte does make all kinds of potato dishes to make you weep. I think I've had the mashed, the rosemary, and the scalloped. All amazing. :-)