Back from vacation, kids back to school... slowly getting back into my regular blogging schedule...
I have never been a fan of papillote cooking, pouch cooking. I usually find that flavors don't intensify enough by steaming. I did make a mild fish dish that had a very delicate herb seasoning that worked really well with this technique, but in general I have not had much success with this type of cooking.
Curried Chicken, Peppers and Peas en Papillote is not a delicate dish, so I was skeptical about pouch cooking it. I made it on the first day my kids returned to their fencing class. They both wanted to eat dinner before the class instead of afterward. Having individual pouches ready to throw into the oven was really convenient; especially because my husband I wanted to eat later.
Dorie mentions in the recipe how elegant the pouches look when you serve them to guests. This is true, also and the colors are very vibrant. For company the pouches are great because you can prepare them hours before guests arrive.
My family's only complaints about the original recipe is that there wasn't enough curry powder in it, and it needed a little bit of cayenne to add some heat to the dish. I also don't like using half of vegetables, so I adjusted that also. After our tweeks to the recipe Curried Chicken Peppers and Peas en Papillote turned out to be a very versatile and convenient dish. I served it with Brown Jasmine Rice. We have a rice cooker that keeps it warm, so our meal was ready to eat any time we wanted it.
Chicken Peppers and Peas en Papillote
by Diane Balch
adapted from Dorie Greenspans's Chicken Peppers and Peas en Papillote from Around My French Table
preparation: 15 minutes serves 4
1.5 pounds of skinless, boneless chicken breast halved and sliced into strips
1 small red onion, halved and cut into thin slices
1 red bell pepper diced
1 cup of frozen peas
2 tablespoons of extra-virgin olive oil
1 tablespoon of curry powder
1/4 or less teaspoon of cayenne pepper
salt and pepper
1)Pre-heat oven to 400 degrees. Put the rack in the middle.
2) Chop vegetables first and place them in a large bowl. Top them with the chicken.
3) Whisk the oil, curry powder, cayenne, salt and pepper together. Pour over the chicken.
4) Mix the chicken with the vegetables.
5) Equally separate the mixture into four 12 inch squares of heavy duty aluminum foil. Seal the packets wel,l but do not fold the foil up close to the chicken. You want to leave space for steaming.
6) Put packets on a baking dish and cook for 20 minutes.
Serve immediately on top of rice or with boiled potatoes.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
|Click here to see how the other Dorista's did.|
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