Friday, October 14, 2011

A Dish Worth Driving For


Whenever Alex and I visit Provincetown, Massachusetts, we always head to the very end of Commercial Street at dinner time for a meal at Lorraine's Restaurant. It's my favorite, and has become quite the tradition whenever we make it out to the tip of the Cape.

I've tried a few dishes on their menu, and they are all quite good, but one always stands above the rest. If you ever visit Lorraine's, you must try the Chicken La Paz. Sautéed chicken breast with spinach, tomatoes and topped with feta, then simmered in a citrus broth; it sings.


For some time, I've wanted to try to recreate the dish in my own kitchen, but I've never quite gotten up the nerve. Seeing as Provincetown is now 10 hours away from where I live, I decided it was time. Warning, these flavors may be too delicious for the average foodie. Be prepared, you may want to have a full tank of gas and a map of the Cape on hand after reading the ingredient list.


Chicken La Paz (inspired by Lorraine's Restaurant)

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 boneless, skinless chicken breasts
  • 1 14oz can chicken broth
  • 1 orange, quartered
  • 1 lemon, quartered
  • 2 Roma tomatoes, sliced thickly
  • 1 cup of white rice, prepared
  • 2 oz feta, thinly sliced
  • 2 cups spinach

Directions

Preheat oven to 350 degrees. Heat olive oil over medium-high heat. Add shallots and saute till light brown. Add chicken and cook 2-3 minutes on each side. Remove the chicken from the pot and set aside. Add chicken broth and juice from the orange and lemon to the dutch oven, reserve the rinds.

Bring broth to a boil. Reduce broth to a simmer and add chicken and citrus rinds. Cover and bake for 10 minutes in the oven. Remove from the oven, uncover, remove citrus rinds, and add tomatoes. Return to the oven, uncovered, for 10 more minutes.

Remove from the oven again, add rice and top chicken with feta. Return to the oven for 10 more minutes. When the chicken is cooked through, remove from dutch oven and let rest. Add spinach to the broth mixture and swirl until wilted. Spoon broth mixture onto plates and top with chicken.


3 comments:

  1. I've been to P-Town quite often, but I don't think I've ever noticed Lorraine's. I'll have to pay better attention next time. Love the huge slab of feta on top of the chicken!

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  2. Great recreation! Anything with feta slabbed on top works for me :)

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