Pan Roasted Chicken
2014-11-04- Cuisine: Fusion
- Course: Side Dishes
- Skill Level: Beginner
- Yield : 200 gms
- Servings : 2
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 15m
Pan Roasted boneless chicken is one of the easiest things to make. I often make it as a side dish with pasta or risotto.
Ingredients
- Chicken breasts 2
- Tomato Sauce/Ketchup 2 Tbsp
- Tomato Puree 1 Tbsp
- Mixed dried herbs -1/2 Tsp
- Pepper -to taste
- Salt - to taste
- Oil 2-3 Tbsp
Method
Step 1
Marinate the chicken breasts in Tomato Sauce, Ketchup, Dried herbs, Pepper and Salt and let it rest for 15-17 minutes. Remember to make a few holes in the chicken with a fork so that the marinade goes deep.
Step 2
Heat oil in the pan and sear the chicken on both sides. cook it covered for about 7 minutes or till it is cooked through. To see if it is cooked, take a knife and cut through the thickest portion, if it is still pink inside, cook a little more. Remember the moment the chicken turns white from inside it is cooked. Keeping it longer on the stove will result in overcooking and the meat will not be succulent and juicy as it should be.
Step 3
I served my pan roasted chicken with generous topping of sour cream to go with Pea Risotto
More Recipes for Pan Roasted Chicken
There are many of ways to pan roast a chicken. The one I presented is a recipe which Tarique makes. But you can choose from the ones given here
Pea Risotto
Searing
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).
Although often said to “lock in the moisture” or “seal in the juices”, searing has been demonstrated[1] to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:
The browning creates desirable flavors through caramelization and the Maillard reaction.The appearance of the food is usually improved with a well-browned crust.
The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.
Source: Wikipedia
