Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound cherry tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
Special equipment needed:
- Discada or large cast-iron skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper.
3. Rub the spice mixture all over the chicken breasts.
4. Heat the discada or cast-iron skillet over medium-high heat.
5. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, until browned and cooked through.
6. Remove the chicken from the skillet and set aside.
7. Add the cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to burst.
8. Drizzle the balsamic vinegar over the tomatoes and stir to combine.
9. Transfer the skillet to the oven and roast for 10-15 minutes, until the tomatoes are caramelized and the chicken is heated through.
10. Remove the skillet from the oven and sprinkle the chopped basil over the top.
11. Serve the chicken and tomatoes hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
- Skillet temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 12g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced onions and bell peppers to the skillet with the chicken for a more colorful and flavorful dish.
- Use different spice blends, such as Cajun or Italian seasoning, to change up the flavor profile.
- Serve the chicken and tomatoes over a bed of cooked rice or quinoa for a heartier meal.
Tips and tricks:
- Make sure to pat the chicken breasts dry with a paper towel before rubbing the spice mixture on them to ensure the spices stick.
- Don't overcrowd the skillet when cooking the chicken to ensure even browning.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover chicken and tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and tomatoes in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken and tomatoes on a platter with a sprinkle of fresh basil for a rustic presentation.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken is not browning evenly, adjust the heat on the skillet or move the chicken to a different part of the skillet.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pollo al Disco is a traditional Argentinean dish that is typically cooked on a large, concave metal disk called a disco.
Flavor profiles:
- Smoky, savory, tangy
Serving suggestions:
- Serve the chicken and tomatoes hot with a side of roasted vegetables or a salad.
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Region: Peruvian