Chicken au de Rouge -or- Red Chicken Spaghetti

Tonights dinner was what I call Chicken au de Rouge, and yes, I do think I’m fancy because I put a French twist to the title. It consisted of fried chicken with a red tomato paste on a bed of spaghetti. I thoroughly enjoyed it, and its a recipe I stole from my girl Sare, but she’s nice like that and doesn’t mind sharing a bit.

Ingredients:

  1. Onion (2 slices)
  2. Carrot (1)
  3. Mushrooms (4)
  4. Orange Pepper (1/2)
  5. Red Pepper (1/2)
  6. Extra Virgin Olive Oil

Spices:

  1. Sesame seeds
  2. Poppy seeds
  3. Paprika
  4. Ground coriander seed
  5. Basil
  6. Oregano

To start off with, get some water boiling for the spaghetti. While your waiting for this, I emptied two cans of tomato paste (little small ones) into a pot, and put the heat on very low, leaving it to simmer. I added about 2 cans of water to this mix over time, stirring the entire sauce constantly. Take 3 cloves of garlic, mash them up into a paste, and add this to the sauce. Also, take about a tablespoon of basil, tablespoon of oregano, and two cloves and add them to the sauce to give it flavor. Don’t be afraid to go crazy on these spices for you cannot have to much. Stir it lots. At this point I put a lid, very loosely and crooked, on top of the paste, just to keep the pot from spitting out the paste all over, not to keep the steam it at all, in fact, you want to let it breathe. Stir this frequently to keep the paste from burning on the bottom of the pot.

By now, the water should be boiled, put the spaghetti in there, and keep it boiling. I don’t use salt in the water, but do as you choose.

Turn on the chicken now. I spiced it with some sesame seeds, poppy seeds, paprika, and some ground coriander seed, along with a splash of extra virgin olive oil to keep the texture nice and juicy and non-stick. Stir occassionally.

Take the time now to cut up your vegetables. I cut my onions first, so I could put them into the chicken right away to get them roasted a little. I used half a red pepper, half an orange pepper, 4 mushrooms, 2 slices of onion, and 1 carrot.

I wait until the chicken is just about finished cooking, that is, there is no more pink showing on the chicken. I stir the chicken occasionally, so when it gets to the point of almost done, there is only about 1 or 2 chickens that have a slight bit of undone (pink) to them. Flip those pieces showing pink so they cook, wait about 2 minutes, and then at this point add all the veges to the mix, and cover the pan with a big lid to let it steam cook for a few minutes.

The spaghetti should probably be done by this time, so strain that and set it to the side.

When the chicken mix has been steaming for a few minutes, remove the lid, and pour the tomato sauce (that you’ve been stirring constantly!) into the chicken and vegetable mix.

At this point, I don’t like to let it cook for to long with the sauce in there, I like each thing to keep its own taste, and I like my veges to be a bit hard. I keep the heat on low, so the sauce doesn’t spit everywhere, and let it simmer for a couple of minutes, until I get to hungry to wait any longer, and then serve!

As you can see, I added some cucumber slices, and red & orange pepper slices to add some gourmet appeal. I’m trying to remember the old axiom: “Appearance is everything.” Its a long and slow battle trying to make dishes pretty.

I’d love to hear if you make this, see any pictures, and how you liked it if you try. Any suggestions on how to change the recipe?

One Thought on “Chicken au de Rouge -or- Red Chicken Spaghetti

  1. Pingback: Chicken au de Rouge -or- Red Chicken Spaghetti « Health

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