Chef Robbie Jester with the Stone Balloon Ale House is no stranger to the DelmarvaLife kitchen and today he joins us again.
However, he is doing more than cooking in the studio. Robbie talks us about his nomination for the Man of the Year award and an upcoming 5K on Sat., April 15, to benefit the Leukemia and Lymphoma Society.
Robbie steps into the DelmarvaLife kitchen to make Pollo Arrabiata, also known as, angry chicken.
Yields 2 portions
- 2 6 oz chicken breasts
- 1 oz minced garlic
- 1 oz minced shallot
- 6 fl oz tomato sauce
- 4 oz green beans
- .5 fl oz sriracha
- Pinch of chili flakes
- 3 fl oz extra virgin olive oil
- Salt and pepper to taste
In a sauté pan on medium high heat add the olive oil. Season both sides of the chicken with
salt and pepper. When the oil just barely begins to smoke, add the chicken breasts. Cook until
the chicken begins to cook about half way up then flip the chicken. Move the chicken to the
outside of the sauté pan and add the garlic and the shallots. Cook the aromatics until the garlic
and shallots are lightly toasted then add the green beans. We want the green beans to have a
little color but not a lot. Now add the chili flakes and sriracha and cook for two to three minutes,
add the tomato sauce and cook until the sauce is hot and chicken is cooked through. About 4
minutes. Plate and serve.