Guest Post: Chef Adrianne Calvo’s Summer Chicken Dish Recipe @ChefAdrianne
Guest Post: Chef Adrianne Calvo’s Summer Chicken Dish Recipe
My boys love chicken, so I find myself cooking it at least 3-4 times a week. As you can imagine I am always on the lookout for new chicken recipes. Today I received an email asking if I would share Chef Adrianne Calvo’s Summer Chicken Dish Recipe with you. I looked this recipe over and it looks and sounds delicious. I can’t wait to give it a try and of course I wanted to share it with you too. I hope you like it, if you want to see more recipes like this one let me know below.
Chicken Supreme, Peaches, Goat Cheese, and Pickled Onions
2 8oz Chicken Supremes, wing and breast
1/4 teaspoon Spanish paprika
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
1 1/2 cups baby arugula
1 tablespoon extra virgin olive oil
1 tablespoon champagne vinegar
1/2 cup peaches, diced
1 teaspoon Fresno chili, thinly sliced
1 tablespoon goat cheese, crumbled
1/4 cup pickled onion
1/2 lemon, to finish
1/2 red onion, thinly sliced
1 cup red wine vinegar
1 tablespoon granulated sugar
1/4 teaspoon dried oregano
Preheat the oven to 425 degrees F.
On a clean work surface, season chicken with paprika, garlic salt, and pepper. In a hot skillet or cast iron pan, heat up canola oil to medium high. Carefully place seasoned chicken into hot pan and sear for 30 seconds without moving. Turn and then place in the oven to cook for 7-10 minutes. Meanwhile, place all the ingredients for the pickled onions in a small sauce pot and bring to a simmer. Turn off as soon as it simmers and set aside. Toss the arugula in olive oil and vinegar and place on the bottom of the plate. Place cooked chicken on top of the arugula. Top with peaches, chilies, goat cheese, and pickled onion. Right before serving, squeeze fresh lemon juice over the finished dish.
About Chef Adrianne Calvo
Adrianne Calvo, chef, author, television personality, and restaurateur has been in the business of reinvigorating taste buds since 2007. With four cook books under her belt: Maximum Flavor (2005), Chef Adrianne: Driven by Flavor Fueled by Fire (2008), #MaximumFlavorSocial (2014) and Play with Fire (2015), Calvo has cooked up an extensive inventory of recipes reflecting tastes from across her experiences as a chef and worldwide travels. Her restaurant, Chef Adrianne’s Vineyard Restaurant and Wine Bar, located in Kendall, Florida dazzles the surrounding area with its sophistication and rotating menu. Suitably so, Adrianne is passionate about ensuring Maximum Flavor and truly evoking the sense of taste. Chef Adrianne’s Vineyard Restaurant and Wine Bar offers “Dark Dining” once a month where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another. Throughout her career Calvo has had the honor of being the youngest person to cook for the United Nations and its ambassadors. Also bearing her craft to CNN correspondents, representatives from Gourmet, Food Network, Bon Appetite, and Saveur. When Adrianne isn’t in her kitchen, she’s in NBC’s kitchen for “6 in the Mix” offering up delicious recipes or some way finding herself in the kitchens of charities like St. Jude’s Hospital where her and her foundation “Make it Count”, cook for the families and patients. True to her craft, Chef Adrianne develops a relationship with her guests all the way from the kitchen to the table. Throughout the years, Chef Adrianne’s has staggered a number of accolades including Best Chef Miami, Best Chef Florida, Best Restaurant Miami.