Chicken Pizziola Mexicano
(
Chicken Serves: 4
Prep Time: 75 minutes)
Shopping List
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3 chicken breasts
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1 jar good spaghetti sauce, preferably sockarooni
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2 cups shredded cheese
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3-4 peppers: sweet, Cubano, or such
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1/4 lb or so spicy Spanish chorizo, minced
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broccoli crown
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1 onion
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1/2 cup grated parmesan
Staples Used
Notes
At this point, this is so loosely based on the original that it counts as "inspired by". The original is probably better, in the grand scheme of things, but this one is:
- Healthier (due to lots of added veggies)
- More flavorful (due to lots of added spices)
- Easier to eat in a bowl on the couch (due to cutting up the chicken in advance)
Cut up the peppers, chop the onions. Cut the broccoli small; separate the stems and florets.
Heat the oven to 350.
Roast the broccoli stems on a baking sheet for ten minutes. Add the peppers and florets, and roast another ten minutes.
Saute the onions on high heat until brown; at the end add 1/2 Tbl chili powder, 1/4 tsp Cayenne, 1/2 tsp smoked paprika.
Dry chicken with paper towels, cut into chunks, and toss in Parmesan.
Heat oven to 450, with the good Dutch oven in it. When heated through, spread the sauce in the Dutch oven, and lay the chicken in it. Cook for 15 minutes.
Lay onions on the chicken, then peppers, then chorizo, then another 1/2 tsp smoked paprika. Place back in oven, and raise to 475. Cook five minutes.
Spread cheese over peppers, and cook another five minutes.
Variations
