I made this chicken today, Saturday, for my lunch, since I'm staying a couple of days at my cousin's house, who is out of town, and I came to take care of her beloved Tuxedo Cat called “Catunio”, so you'll see him in one or another photo.
Here I share the recipe that I usually make and that adapts according to the portions or diners, these quantities are enough for approximately two people:
CHICKEN
- 420 grams of chicken breast
- the juice of 5 lemons (I like it to have an intense flavor)
- 1 teaspoon grated ginger (natural)
- salt and pepper to taste
MASHED POTATOES
- 2 Potatoes
- 1 teaspoon of Canola or Olive oil
- 1 teaspoon ground or flaked parsley
- salt to taste
For the preparation, I will tell you how I do it because it is more practical for me or because I enjoy doing it more this way, trying to take advantage of the food in its natural state, but there are other ways of preparation that can be used equally, and it does not affect the result of the flavor according to my experience.
- Now, I open the chicken breast in two parts or covers, in half like a butterfly style, so that the chicken pieces are not so voluminous, then I cut everything into strips approximately one finger wide.
- I squeeze the juice from the 5 lemons and grate the natural ginger into the tuber (I like this because it adds more flavor, but ground commercial ginger can still be used), and I pour it over the chicken, along with the salt and pepper to taste, integrating everything well with the lemon, ginger, salt and pepper, it can be by hand or with a spatula. After it is well integrated, making sure that the chicken is impregnated with all the ingredients, I let it rest to marinate for approximately 30 minutes.
- After this, in a frying pan with a layer of oil just to hydrate the material, I pour the chicken with all the available lemon juice already seasoned, and cover it over medium heat for approximately 10 minutes, sealing the chicken from side to side. Then I remove the lid for approximately 25 more minutes, so that once the chicken is juicy and has absorbed the juice and flavor, it finishes cooking with the lemon reduction, which results in a consistency that I really like in chicken, which is firmer on the outside and more tender on the inside. You will see how the chicken forms like a lemon glaze that then disappears, but you can taste it. After these 35 minutes in total and it is ready, I remove it from the heat.
- I put the potatoes to cook in a pot previously washed, peeled and cut, with salt to taste. Approximately 40 minutes or until the potato is soft enough to mash.
- Once the potatoes are ready, I put them in a bowl to mash them together with the parsley, which is a personal taste, the canola or olive oil, whatever you have available, and the salt, until it is as smooth as possible.
Now that it is prepared, the food is ready to enjoy! As you can see, it is a simple recipe full of flavor (at least for me), and with nuances of very intense flavors, since the lemon and ginger add a lot of freshness to the chicken and I feel that it makes it a different way of eating it. Likewise, the parsley adds a herbal flavor to the puree, which for me is different and pleasant. I hope you can try this recipe and like it. And I also hope you like this cat that was my companion throughout my time in the kitchen.
