One Dish Can Do What?

Did you know that your style and preference in cooking say a lot about who you are and what makes you tick?

This is my signature tomato-based dish. I love tomatoes, and this dish looks COMPLICATED BUT deliciously SIMPLE to make. And yields a GENEROUS portion in every pot while NOT being FRIVOLOUS in its ingredients. It boasts of MYSTERY while being CLEAR IN INTENT- to please any palette...

(taken with cell phone)

CHICKEN A LA CAROLYN

1. 1 lb of boned chicken pieces (thighs, drumstick, etc)
2. 1 can cut tomatoes
3. 1 small onion, sliced
4. 3 bay leaves
5. 1 tsp. each S&P
6. 1 T soy sauce
7. 5 cups water
8. 1 tsp garlic powder or 3 cloves, mashed
9. 1 T parsley, fresh or dry
10. 1 cup peas, frozen
11. 1 lb red potatoes, halved
12. 1 can tomato sauce, small
13. 7-10 leaves basil, fresh and torn
14. 1 tsp paprika
15. 2 tsp canola oil
16. 1 yellow bell pepper, cubed big
    

It seems daunting already huh, but it's like a casserole on your stove top. Just layer slowly and let simmer to let each TALENTED flavor to mesh and GROW into the dish and create a UNIQUE AND BRAVE character that makes the dish, FRIENDLY TO ALL palettes. (unless of course you're allergic to any of the ingredients). And because there are such a variety of ingredients, it is FLEXIBLE AND UNDERSTANDING of its consumers that the dish is customizable, MOLDABLE.

Rinse and pat dry each chicken piece. Rub on garlic, S&P and paprika. Set aside in fridge for 10-15 minutes. In a deep soup pot, heat up oil in med high.
Brown each chicken piece on all sides. Set aside.
Saute the onions; add in the potatoes and bay leaves.
Add in the chicken, the tomatoes, tomato sauce and water. Simmer for 10 minutes on med high.
Add in all the veggies and the rest of the seasoning, except the basil and the peas. Simmer for another 30 minutes on medium heat.
Add in the peas and stir into the pot.
Layer the basil leaves on top of each other and rip in half. Add in and simmer for another 10 minutes.
Kill the heat and leave covered for another 10 minutes before serving on top of steamed rice or pasta.

It reminds of Italy's Cacciatore, has the air of American casseroles and stews, but the soy sauce definitely brings out its Asian roots and adds that finishing touch.

I hope you'll try it and enjoy the complexity of this dish and you may just discover just how easy it is to do if you just take the time... And take a look at that, you got to know me just a little bit better... Now that's delicious!

(Ok, I'm hungry for some now; bye!)