Hey y’all! I modified this recipe from Delish’s back when everyone on /r/castiron was making this and it’s quite delicious. Hopefully you guys try it out!
Ingredients
Rice
- 1.5 cups rice
- 1.5 cups chicken broth
Chicken & Sauce
- 2 chicken breasts
- salt
- black pepper
- dried oregano
- cayenne pepper
- Kashmiri chili
- 1 tbsp neutral oil
- 2 tbsp butter
- 4 cloves garlic minced
- 1 lb campari tomatoes quartered
- 2 cups spinach
- 1⁄2 cup heavy cream
- 1⁄4 cup parmesan cheese grated
Directions
- Start the rice and chicken broth going in a rice cooker or on the stove.
- Cut chicken breasts so that they’re generally the same thickness, then season with salt and generous amounts of black pepper, oregano, and just enough cayenne and kashmere chili for a bit of kick.
- In a skillet, heat oil over medium heat and sear the chicken nicely on both sides for long enough to cook it through.
- Once the chicken is cooked, set it aside and melt some butter in your pan and scrape up any fond that formed. Toss in the minced garlic and saute until fragrant.
- Throw in the tomatoes and season with a big pinch of salt and a bunch more black pepper. Keep them moving in the pan until the skin is falling off and the juices have mixed nicely with the sauce forming in the pan, about 3-5 minutes or so.
- Throw in the spinach. You will be worried that everything’s gonna fall out of the pan, but just gently keep it moving in the pan. Over the next couple minutes it’ll all wilt down and be much more manageable.
- Once the spinach has wilted down, pour in the heavy cream and mix everything together. Once everything’s combined, throw in like the parmesan and stir til everything is melted together. Leave it for about 3 minutes or so, then stir again and scrape the bottom as nice crispy sheets of cheese may have formed.
- Add the chicken back in and let everything get to know each other at a low simmer for like 5-8 minutes or so.
- Serve over the rice you started earlier, it should be about ready by now.
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In Tuscany it’d be EVO oil and flour. No such thing as kashmiri chili, heavy cream. Oregano? Maybe, more likely salvia and or rosemary, although rosemary here would be not adequate. Spinach? Yes, but cavolo nero’d be a common alternative. Nonetheless, cheers, wonderful dish.
Awesome. I wish we could save posts into different self made categories, would be awesome to have a ‘lemmy cook this’ folder.
, By the way, I’ve always heard that you shouldn’t put tomato in a cast iron pan, as the acidity can damage the seasoning. What is your experience with this?
It’ll be fine. The best way to preserve seasoning on a CI skillet is to just keep using it. Seasoning comes from oil that turns into a polymer from heat; that’s what helps keep food from sticking.
People get really elaborate with their seasoning rituals, but it’s not necessary.
Eh, it’s fine to cook with. Just don’t let it sit in there and oil your pan when you’re done!
Fun fact: Soap is absolutely the way to clean your cast iron. The old advice of “soap will ruin your seasoning” is based on old soaps which includes lye, a strong base. Modern dish soaps are very gentle and are perfect for cast iron! Note that this doesn’t include dishwasher detergents, those are very aggressive and will ruin your seasoning.
‘lemmy cook this’
Community ideas???
You sir, are doing the Lords work.
…as long as you’re not secretly a murderer.
Yup, making this too. Looks great!
Def saving this to make it later
What in the actual fuck is Tuscan about this chicken?
Warm regards from the currently chilly Pisa shoreline.
