Chicken And Potato Napoleon With Spicy Tomato Sambal Sauce
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt1 small
Onion (diced)1 tbsp
Sugar6 large
Yukon Gold Potatoes2 tbsps
Grapeseed Oil1
Sea SaltDirections:
1
Chicken: Preheat the oven to 375 degrees F
2
In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil
3
Season the chicken breasts with salt and pepper, to taste, and add them to the oil
4
Cook for 3 minutes on each side
5
Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes
6
Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes
7
Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil
8
Add the chopped garlic and onions and saute until softened
9
Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary
10
Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes
11
Taste and season with salt and pepper, if needed
12
Remove the rosemary sprig and stir in chopped parsley just before serving
13
Potatoes: Fill a large saucepan 2/3's full with cold water
14
Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat
15
Cook the potatoes until they are just tender, about 10 minutes
16
Once the potatoes tender, drain them and cut them into 1/4-inch slices
17
Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke
18
Add the potato slices and fry until crispy on the outside and completely tender on the inside
19
Remove the potatoes to paper towels to drain and sprinkle with sea salt
20
Arrange potato slices in a circular layer on each serving plate
21
Put a thin layer of tomato sauce over the potatoes, leaving a small border
22
Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers
23
Garnish each serving with a sprig of rosemary and fresh parsley
24
Serve and enjoy!