Poached Chicken with Calabaza and Green Oil

(Serves 2)

INGREDIENTS
Chicken stock, defatted 1 liter
Soy sauce 1 tablespoon
Ginger, peeled and chopped 1 tablespoon
Garlic, chopped 1 tablespoon
Lemongrass, chopped 1 tablespoon
Basil 1 bunch
Chicken breasts 2

FOR THE CALABAZA
Grape seed oil 1 tablespoon
Brown sugar 1 tablespoon
Cinnamon 1 pinch
Vanilla 1 teaspoon
Calabaza squash, cut into 1-inch cubes 1/4

SIZZLING GREEN OIL
Sesame oil 1 teaspoon
Peanut oil 1 tablespoon
Scallions, thinly sliced 1 tablespoon
Ginger, peeled and julienned 1 tablespoon
Soy sauce 1 teaspoon
Sherry vinegar 1 teaspoon

METHOD OF PREPARATION
1. Preheat the oven to 350 degrees. Combine the stock, soy sauce, ginger, garlic, lemon grass, and basil. Bring to a boil, reduce to a simmer, and add the chicken. Cook 20 to 30 minutes, until cooked through.

FOR THE CALABAZA
1. Meanwhile, prepare the calabaza. Mix the oil, brown sugar, cinnamon, and vanilla together with a whisk. Coat the calabaza with the mixture, place it on a sheet pan, and cover it with foil.
2. Bake 30 to 45 minutes, removing the foil for the last 10 minutes. When the calabaza is tender and golden, remove it from the oven. Season to taste with salt and pepper.

FOR THE SIZZLING GREEN OIL
1. To make the sizzling oil, heat the sesame and peanut oils in a sauté pan. When the oil is smoking, quickly remove the pan from the heat and add the scallions, ginger, soy sauce, and vinegar, shaking the pan so nothing burns.
2. To serve, place the chicken on top of the calabaza and quickly pour the sizzling green oil over the chicken. Serve immediately.

Cooking with Class on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These recipes were featured during week of “LIGHT AND TASTY,” July 13, 2009.