28 de ago. de 2012

Chicken with paprika, oven roasted vegetables (red potatoes, garlic, onions, jalapeños, carrots, red bell peppers, parsley, olive oil), red wine. On a plate I got for my birthday, bamboo placemat.

I simply cut the vegetables to the size you see here, drizzled with olive oil, stuck in a lasagna pan in a 350 degree oven for 50 minutes. The chicken, I simply coated with paprika and based for an hour. Strangely enough, I didn't need to add salt to either dish in this meal.

The garlic was just half a head of garlic that I didn't even both to chop. Garlic roasted in its skin like this is very creamy in texture and mild tasting. Between the garlic, the jalapeños, the onions, and the parsley, and the paprika, the food was quite flavorful unsalted. The natural flavors of the food shone forth: sweetness of the carrot and onion. I was particularly proud of the balance of flavors,colors, and nutritional elements.

Of course, I made twice as much food as you see here on the plate. I will eat the rest for dinner tonight. Not bad for about 10 minutes of preparation.