I had chopped up some peppers and scallions the other day for some falafel I was making...
http://www.thisoldchef.com/blog.html/a_festival_of_falafel/
...and I didn't use them all. I also had a bit of canned tomato that I hadn't used for a second falafel dinner!
Organic chicken breasts were wildly cheap, as were cauliflowers (I am loving the cauliflower sales lately...). We had jumped the season a bit and bought a lovely new rosemary plant to replace the one that not only didn't do well last year, it didn't even survive a ridiculously warm winter... Go Figure.
I was feeling a little Spanish, so I sautéed the peppers and scallions with a minced onion in EVOO. I tossed in a bit of my home-smoked salt...
...and some home-smoked paprika along with some of the tomatoes... kept sautéing... added a splash of sherry. This all went into a bowl to cool.
I made basic cauliflower rice...
...and, when the cauliflower was almost done, I tossed in the pepper mixture and heated it through.
Then I made my basic chicken schnitzel...
http://www.thisoldchef.com/blog.html/schnitzel_redux_sandy_be_damned/
and when the breasts were done, I held them in a warm oven... deglazed the pan with white wine... then added chicken stock, minced garlic, a few capers, and some minced fresh rosemary. At the last moment - off heat - I swirled in some cold butter.
This is a really fun combination that, while not actually Spanish, really does evoke the fresh Mediterranean and smoky-spicy Middle-Eastern flavors that epitomize la cocina Española!
