Baparoma: Roasted Chicken and Potatoes

From the weekend of food fail: Baparoma crunchy tater chicken marinara.

Once again we are back to Baparoma and this time with what should have been a tasty dish according to all the ingredients. Here:

and for those of you who like to read text not in a pic, here are the typed ingredients and instructions.

4 chicken breasts, 1 inch cubed
2 large russet potatoes, peeled and 1 inch cubed
1 small onion, halved and then quartered
1/2 cup jarred marinara pasta sauce with Burgundy wine
1 red bell pepper, sliced
4 Tablespoons lemon juice
4 garlic cloves, chopped
1 Tablespoon fresh chopped or 1 teaspoon dried basil
Salt and pepper to taste
1/4 cup chicken broth

1. Pour chicken broth into all three reservoirs of bottom pan, and then place steamer/roaster insert on top of bottom pan.

2. Put cubed chicken, onions, red bell peppers, and potatoes into large bowl. Add lemon juice, basil, garlic, salt, pepper, and pasta sauce. Mix well and set aside.

3. Transfer chicken and potato mixture into steamer/roaster insert and pour the remaining sauce in the bowl over top.

4. Cover and bake at 400 degrees F for 40 minutes. Uncover and bake fr an additional 3-5 minutes. Note: It is not necessary to pre-heat the oven. Reduce the baking time by 2-3 minutes if the oven has been pre-heated. Open the oven door slowly to let the steam vent before removing the cover.

1. 40 minutes plus 3-5 minutes is not enough time to cook the potatoes, unless you are OK with crunchy potatoes. We are not so the next time I will pan fry the potatoes (probably in olive oil with the garlic and maybe the onions. Maybe not the onions) and then add them to the mix when they are half cooked from pan frying. The garlic and onions were also crispy but we like us some crisp onions and the crisp garlic wasn’t bad.

2. 40 minutes plus 3-5 minutes is exactly the right amount of time to cook the chicken to perfection. OMG peeps, it was the most tender chicken I’ve had AND it was cooked through.

3. Check out step 3. In step 2 all the sauce goes into the chicken/onion/pepper/tater mixture so what remaining are you pouring over the stuff? I made a huge batch of tomato sauce (for other saucy purposes) so I just spooned some of the extra sauce waiting to be packaged up onto the pan mix.

4. Since I made my own marinara sauce, I had to guess at how much wine to add. I do believe a quarter cup was the amount of Burgundy adding.

5. Except for the odd crunchy taters, this was a very tasty dish. I would make it again with the tater changes to see if that is key. I suppose you could also boil the potatoes to achieve tater tenderness but I think pan frying would give them an extra awesome taste.

6. We had this with French bread which was a darned fine tasty companion food.

2010: Gonna pan fry some taters, be back with an update later.

2009: I also build up a giant fortress of snow so the DAMNED MAIL MAN will have to either use the damned sidewalks or bring his climbing gear. Fucker will NOT QUIT walking through my gardens.

2008: JSFR: Sumiyaki Coffee Candy

2007: Mmmm, chicken…

2006: No zits shall, from this day forth, ever appear in or around anyone’s eyes.

2005: On the plus side, you don’t have to take a kid outside in the snow to change the diaper.

2004: (OK, that took me 4 tries to spell. That is just not right. I need more coffee (and a dictionary)).

2003: No updating due to crunchy taters.

Leave a Reply