This should be the last dish on my on-going quest and love affair with ‘Tapas’. Although, I would skip this entire topic for the meantime, I may still blog topics related to it later on. It’s sort of my testing ground before I launch it out there, so to speak.
I’m still clearly hung-over by my vacation, and recently have been caught daydreaming about the next one. I always do. That short week is my only breather to a likewise routine and somewhat dull lifestyle. It’s all work, generally, and my form of play is only set once a week. Moreover, with things slowly gearing-up for Fall, I strongly feel that the next vacation won’t occur until late next year. It’s all business from here on end as kids head back to school next month and parties begin to pop here and there.
Despite this setback, I feel my mind has been renewed and my taste buds have been awashed in newer and more delicate approach to food with recent trips abroad. Indeed, travel does change a cook’s perspective. I’m no exception. I need this annual vacation to re-introduce myself to what’s already out there into, at least, something quite obvious, but also called ‘new’ in some respects. I believe it’s all perception, but it’s a very deceiving one. This dish fits the description. The ingredients are available almost anywhere, but the intelligent and flavourful combination of spices made the long wait worthwhile. The quality of the olive oil and sherry vinegar would really make this dish stand out. My olive oil was less of an ordinary. I bumped up the spices to wake my senses more.
The flavours, after having it the second time around, hinted Inasal or some form of Adobo without the Soy Sauce and onions. It’s a a melee of sweet and sour taste with a touch of pungency; making it more inviting to the senses.
The breast can also be seared on a pan (which I did the first time) and the pan deglazed with the Sherry Vinegar (or wine) before proceeding. This procedure had more impact, but the smoke from the charcoal from grilling (if I had used one) would also create something extraordinary.
- Chicken Breast
- Olive Oil
- Sea Salt & Ground Black Pepper
- Ground Cumin
- Sherry Vinegar
- Garlic, minced to a paste
- Chicken Stock
Season the chicken breast with salt, ground black pepper, olive oil and Paprika and set aside.
Heat a pan at low heat with olive oil and sauté the garlic until aromatic. Add the Sherry Vinegar, Cumin, Honey, and Chicken Stock and simmer until all flavours blend together. Adjust the consistency and taste of the sauce by adding said ingredients as necessary, and prepare enough for the baste and the sauce. Set aside to cool.
Pour some of the sauce over the chicken breast and marinate overnight.
Season the grill or grill pan with oil and cross the chicken breast on all sides. Baste the breast while grilling to prevent from drying. Transfer in a roasting pan and finish it off in the oven. Tent with a tin foil to rest when done.
Chop the breast in bite size pieces, and transfer in a ‘Cazuela’. Drizzle with the leftover sauce. Sprinkle more salt and pepper and/or with Pimenton Dulce (Optional).
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