[Mezzaluna]

Many years ago (at least 40!) my mom made a delicious recipe from the New York Times magazine. I think it was back in the days when Craig Claiborne was the food editor/critic. The recipe, to the best of my recollecition, was called "Chicken San Juan". It featured cut-up chicken with rice, eggplant, onion..... and I forgot what else. It was a favorite of mine. I suspect the spicing wasn't very Puerto Rican, but I loved the dish and would love to make it again.

I could probably give it a go on my own, but with Chef Talk as a resource, I thought I'd see if anyone had saved the tattered recipe. I've tried Googling it but without luck.

[phatch]

While I googled up a number of Chicken San Juan recipes, none of them contained eggplant.

Good Luck

Phil

[nowIamone]

Mezzaluna,
Amazon has a book for sale titled:

"New York Cooks: The 100 Best Recipes from New York Magazine" (Hardcover)by Gillian Duffy (Author)

I just looked at it the other day, maybe it will help. Don't forget to you use your Cheftalk link to Amazon!!

[Mezzaluna]

I'll give it a try, nowIamone, but what I wanted was first published in the New York Times Sunday Magazine rather than in the New Yorker.

Still, any port in a storm. I'll give it a look. Worst case scenario I'll have to try and reconstruct it from taste memory supplemented by a call to my mom.

[Ninja_59]

Hi

I found this in their archives


FOOD; HOMINY MEXICAN-STYLE - Free Preview - The New York Times

[Mezzaluna]

Ninja, thanks for the link. I'll have to decide if it's worth paying to look at the whole article, even though it may not be what I'm looking for.

[Ninja_59]

You are welcome Mezzaluna, I sincererly hope its the recipe you are looking for

[Coregonus]

I have old Claiborne book, no chicken recipe named "San Juan" in there. Maybe different name?

[BombayBen]

I don't know if this helps?

this recipe was done on TV on Fox News by a chef called Chris Manning. It has the right name

TV Morning Show 6/22/07

Chicken San Juan

4 six-ounce boneless, skinless chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 medium onion, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
½ cup medium pitted ripe olives
½ cup Spanish green olives
1 small lemon, sliced
1 cup fresh squeezed orange juice
chopped parsley (for garnish)

Mix together the spices and coat chicken on both sides. Place chicken in a sprayed casserole dish and top with remaining ingredients, except parsley. Cover with foil and bake at 350 degrees for 45 minutes or until cooked through. Serve over rice, garnishing with chopped parsley.

[Mezzaluna]

Ben, thank you so much! Sorry I didn't see this earlier; life has kept me running. Unfortunately, this isn't the one. There were no olives in it, but it did have eggplant as a major ingredient.

The quest continues!

[BombayBen]

Ok thanks for that - will keep looking!

[Mezzaluna]

You're a peach, Ben!