"Newman's Own Cookbook - Sparkling Recipes from Paul Newman and his Hollywood Friends" - Martha Stewart's Cataplana Chicken

Date I made this recipe: September 28, 2008

Newman’s Own Cookbook – Sparkling Recipes from Paul Newman and his Hollywood Friends by Paul Newman & A.E. Hotchner
Published by: Ebury Press/Random House
ISBN: 009186926-9 © 1999
Recipe: Martha Stewart’s Chicken Cataplana – p. 85

If you’ve been keeping up on current events, then you’ll know that actor Paul Newman passed away on September 26, 2008. The world is indeed a little worse off with the loss of P.L. Newman (also known in car-racing circles as “Skinny Legs”).

Although I’ve missed out on quite a few of his movies, I do have a fond memory of how I almost went to see The Sting on a high school date. The word “almost” is pivitol: the nearest movie theater was an hour’s drive away, and my parents were not going to send their baby out in the cold (it was winter) with “Jake, the Snake” (Actually, Jake was a nice guy. It was the evil high school boys in my class who teased him endlessly and gave him that nickname). And then there was the fact that the picture was not rated G, something that my very-Catholic mother took most seriously, consulting her Catholic newspaper each and every time a movie opened. If it was rated PG, there was no chance in hell (sorry, Mom!) that I was going to see it. Although this wasn’t the end of me and Jake, the Snake, the writing was on the wall. I’m happy to report that I saw the movie, in the privacy of my own home (where – gasp – I even watch R rated movies!) and it was great. Right up there with my all-time favorite Newman movie, Butch Cassidy and the Sundance Kid (“Who ARE those guys?”)

As to the recipe, this was really easy and very tasty. Martha Stewart, who contributed this recipe, is no slouch and would never put out a schlocky meal and this one did not disappoint. Of course, Martha being Martha, she apparently wanted us to go out and buy a fancy-schmancy Cataplana pan (it’s a copper Portuguese cooking pan), or perhaps unearth one from our unlimited supply of (always polished) copper pans. Silly Martha. Lucky for us, the recipe says you can substitute a small casserole with a tight-fitting lid instead. Whew, dodged that bullet.

This recipe says to use Newman’s Own All-Natural Bandito Salsa or your favorite. We used Newman’s Own Pineapple Salsa and that sweetness really added to the dish. I think Paul would have been proud, and we’re happy that money from the sale of all his Newman’s Own products goes to charity. So hat’s off to Paul and his Hole in the Wall Gang charities. We’ll miss you, Skinny Legs.

Martha Stewart’s Chicken Cataplana – serves 4
2 T. olive oil
12 fl. Oz. Newman’s Own All-Natural Bandito Salsa, or your favorite
2 medium potatoes, peeled and thinly sliced
2 skinless, boneless chicken breasts, halved
1 onion, thinly sliced
1 teaspoon dried oregano (Note: since I used pineapple salsa, I left this off as I wasn’t sure I’d like the taste of oregano with pineapple. I think it was a good call.)
Salt and freshly ground pepper to taste

Preheat the oven to 350 F (or 180 C or gas mark 4 – talk about thorough!!)

Place the oil in the bottom of the cataplana or casserole. Add half of the salsa. Top with the sliced potatoes, chicken breasts, and onion. Top with the remaining salsa and sprinkle the oregano over it. Season with salt and pepper. Cover and bake for 1 ½ hours.