Wednesday, December 3, 2008

I'll take advantage while you hang me out to dry

252. Cibo Matto - "About a Girl" (from the Moonchild Maxi-single, Warner Bros., 1999)

What better artist to write about in a food post than the food-obsessed ladies of Cibo-Matto, who here take a grumpy old Nirvana song and turn it into a lively bossanova-pop gem. Here's a recipe I stole from Rachel Ray and made a few small changes in and made today. Hope you like.

About a Pot


Group 1 (you'll see how this works, I think it's good for prep):
- two skinless, boneless chicken breasts, cut into bite-size pieces
- some extra virgin olive oil

Group 2:
- about 3/4 of a pound of Chorizo
- 2 or 3 minced cloves of garlic

Group 3:
- 1 onion, chopped
- 6 small red potatoes, diced
- 1 red bell pepper, chopped thin

Group 4
- 3 Large tomatoes (or a bunch of Plum tomatoes), roasted and diced (instructions to follow)
- 1 can of chicken broth
- 1 a decent glass of white wine
- hot sauce (a dash to a few tablespoons, depending on yr taste and the strength of the hot sauce)
- a dash of cinnamon
- salt and pepper to taste.

Group 5:
- some crushed tortilla chips
- Cheeeeese. I used a pre-made cheddar/jack mix cuz we had it on hand, but use whatever as long as it melts well.

OK, first of all, why did no one tell me how delicious roasted tomatoes are? I put them on a baking sheet, sliced into about 3 pieces each with the cut side of the outside pieces facing up. Then I drizzled some olive-oil over them and put them in a 260 degree oven for around 2 hours. Not too dried out, but delicious as hell.

Onto the pot, in my case a regular old medium-large pot. Heat it up on medium-high and put the oil and the chicken in it for about 2-3 minutes, until the chicken browns up nicely. Then dump in Group 2 (chorizo and garlic) and cook another 2-3 minutes, making sure to go at the chorizo a little with yr long spoon/spatula/whatevs, to make sure it nicely separates. The chorizo will release a lot of flavor into the pot. Trust me. You'll love it.

Okay, next comes Group 3 the potatoes, onions, and red peppers. They cook for 5 more minutes. After that, Group 4, the diced roasted tomatoes, wine, chicken broth, cinnamon, salt, and pepper. Wait for the liquid to start bubbling up, reduce the heat and let it simmer for 15 more minutes, and yr pretty much dunn.

Ladle some into a bowl, top it with a whole bunch of tortilla chips and cheese, and go at it. This should prolly make about 4 or 5 decent sized bowls, thought I'll tell you for sure when I manage to finish all the leftovers.

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