Chicken & Noodles With Pimentos Recipe
Ingredients
| Chicken | 1 Large | |
| Orange | 1 Large | |
| Red bell peppers | 2 Large, cut into thin strips | |
| Whipping cream | 2 Cup (16 tbs) | |
| 1 teaspoon crushed dried hot red chiles | ||
| Fettuccine package | 1 | |
| Coriander leaves | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove chicken neck and giblets; reserve for other uses, if desired.
Remove and discard lumps of fat from chicken cavity.
Rinse chicken inside and out; pat dry.
Place chicken, breast up, in a shallow roasting pan.
Roast, uncovered, in a 400° oven until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink; cut to test (about 1 hour).
Drain juices from chicken into roasting pan; set chicken aside.
Scrape drippings, including browned bits, from pan and reserve.
When chicken is cool enough to handle, pull off skin in large pieces; place, fat side down, on a rack in roasting pan.
Return to 400° oven and bake, uncovered, until very crisp (15 to 20 minutes).
Meanwhile, remove and discard chicken bones; tear meat into bite-size pieces and set aside.
With a zester, remove peel (colored part only) from orange.
(Or use a vegetable peeler, then cut peel into fine strands with a knife.) Reserve orange for other uses.
Combine pan drippings and pimentos in a wide frying pan; cook over medium-high heat, stirring often, until pimentos are slightly softened (3 to 5 minutes).
Add cream, chiles, and half the orange peel.
Increase heat to high and boil until reduced by half (about 5 minutes).
Add chicken meat and cook just until hot; season to taste with salt and pepper.
Remove and discard lumps of fat from chicken cavity.
Rinse chicken inside and out; pat dry.
Place chicken, breast up, in a shallow roasting pan.
Roast, uncovered, in a 400° oven until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink; cut to test (about 1 hour).
Drain juices from chicken into roasting pan; set chicken aside.
Scrape drippings, including browned bits, from pan and reserve.
When chicken is cool enough to handle, pull off skin in large pieces; place, fat side down, on a rack in roasting pan.
Return to 400° oven and bake, uncovered, until very crisp (15 to 20 minutes).
Meanwhile, remove and discard chicken bones; tear meat into bite-size pieces and set aside.
With a zester, remove peel (colored part only) from orange.
(Or use a vegetable peeler, then cut peel into fine strands with a knife.) Reserve orange for other uses.
Combine pan drippings and pimentos in a wide frying pan; cook over medium-high heat, stirring often, until pimentos are slightly softened (3 to 5 minutes).
Add cream, chiles, and half the orange peel.
Increase heat to high and boil until reduced by half (about 5 minutes).
Add chicken meat and cook just until hot; season to taste with salt and pepper.
Chef
