Any time that you actually include “black pepper” in the recipe description, you know you are in for some pepper. I made the mulligatawny a few weeks ago, which was supposed to be peppery, but the sauce here was much more pepper flavored.
The important thing about preparing chicken is blasting it with flavor, especially if you don’t use salt on it. It is willing to take on flavor, I think, but if you don’t give it enough spice (when you don’t use salt), it’s boring. The thing about cooking at home, is that most people don’t soak their chicken in grease and deep fry it.
This version of chicken took on a lot of it’s flavor from searing it in olive oil with onions. The sauce included balsamic vinaigrette, Worcestershire sauce and salsa, which the chicken stewed in for a while as well. The chicken, I am trying to say, had plenty of flavor.
I don’t really care for thin sauces, but I think this recipe intended for it to be thin, and let the chunks if tomato and onions work for themselves, while the peppery flavor washed over the pasta. Like I said, I wish it was a little thicker, though, especially to hold up with a hearty noodle like rigatoni.
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