Set a large pot of salted water over high heat and bring to a boil.
Place a cast iron pan over high heat and wait for the point where smoke appears. DO NOT add oil/butter to the pan.
Generously season the chicken breast with Creole seasoning and place in the pan. After 3-4 minutes, reduce heat to medium-high. Flip the chicken when darkened (about 8-10 minutes) and place half of a lemon over the chicken, cut side down. Continue cooking until juices run clear when chicken is pierced and remove from pan.
Before starting with the sauce, throw the pasta in the salted and boiling water, cooking until al dente. Drain.
Cut pancetta in 0.5 centimeters and add to pan you cooked the chicken in. Cook until most of the fat has rendered and remove.
Add the Holy Trinity (NOT the green onions!) and jalapeño, saute until soft.
Mix in the garlic and a tablespoon of tomato paste.
Once the garlic is fragrant, add tomatoes, fresh thyme, a teaspoon of paprika, the cooked pancetta and a large pinch of salt.
After 10 minutes, add the chicken broth or water and let it simmer for 15 minutes.
Finish the sauce with a splash of cream and a tablespoon or two of manteca or butter. Keep stirring the sauce until melted. Taste and adjust the seasoning. Don't be timid! This must have a strong kick to balance with the pasta.
Transfer the pasta to the tomato sauce and mix well. Taste and season if necessary.
To serve put lots of pasta in deep bowls, place chicken on top and garnish with green onions.
This is a versatile recipe! It's also great with with rice and/or fish. It works best when the tomatoes are ripe and in season, since since the sauce can be made from scratch, and no canned tomatoes.
[Translated from the original Spanish by me, please forgive any awkwardness in phrasing!]
~~Hispanic Lard: In stores, it can sometimes be found in the Hispanic ingredients section, labeled Manteca, the Spanish word for lard. Be careful, however, as some Latin American Spanish speakers use manteca to refer to butter, or a butter and fat mixture. I use butter when I make this.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (5661g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 6771 (63%)|
|Amt Per Serving||% DV|
|Total Fat 752.4g||1003 %|
|Saturated Fat 219.5g||1097 %|
|Monounsaturated Fat 314.2g|
|Polyunsanturated Fat 151.2g|
|Cholesterol 3508.3mg||1079 %|
|Sodium 9344.7mg||322 %|
|Potassium 12397.3mg||326 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 40.5g|
|Protein 907.7g||1297 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10823
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.