It feels like the end of an era. If you live in Seattle or have visited this incredible city, I am pretty sure you know about Paseo.
(And for those of you who don’t, Paseo is/was an incredible Cuban restaurant with locations in the Fremont and Ballard neighborhoods. They are known for their amazing sandwiches piled high with the best caramelized onions you’ve ever had. Yummm.)
When the news broke this week that Paseo was closing for good, it really shook up our little city. Where will we get our caramelized onions now?!
The ironic thing about this is that I had just visited Paseo a few weeks back while running errands in Fremont and decided to treat myself to lunch. In an effort to avoid the bread, I opted for one of their salads and topped it with grilled chicken. I knew their food was good, but I wasn’t expecting anything super amazing since it was just a salad with chicken.
O.M.G. I was wrong. Let’s just say this little salad started a food revolution in my house and has left me craving it ever since. (If only I had known that was my last time at Paseo I would have braved that hour-long line yet again to get another one to take home!)
I did my best to recreate the recipe and had it scheduled to share with you next week, but when the news broke out that Paseo was closing, I figured I had better get this Paseo chicken recipe posted sooner… before Seattle goes into Paseo-withdrawals!
I kept the combination of crunchy cabbage, roasted beets, along with a tangy cilantro chicken and topped it with some very Paseo-esque caramelized onions. If you’re craving something different this week, this Paseo chicken recipe is it.
Goodbye Paseo, you will be greatly missed.
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The key to recreating any dish from Paseo is that you gotta get the caramelized onions just right. And caramelizing onions can be a bit trickier than it seems.
Here are my words of advice:
- Slice ‘em thick. The key to Paseo’s onions is that they’re thick slices. When onions are sliced too thin, they’re going to burn – not caramelize – and that’s definitely not what we want. Caramelizing is a long process and slicing them thick (about an inch) will ensure they stay sweet and juicy.
- Keep the heat medium-low to ensure the onions caramelize and don’t burn. This is going to be a lengthy process (about 30 – 45 minutes) so be prepared.
- If the onions start to stick to the pan, try adding a little water or stock instead of more oil. We want a little bit of oil to help start the caramelizing process, but too much oil can cause the onions to fry and burn.
- Make sure you’re using a large pan so the onions have enough surface area. This will help them to cook evenly and actually caramelize instead of steam.
What are your tips for recreating your favorite Paseo dishes? Leave a comment below!
- ½ cup orange juice
- 3 tablespoons lime juice
- 2 teaspoons salt
- 1 teaspoon cumin
- ⅓ cup cilantro, chopped
- ¼ onion, chopped
- ¼ teaspoon ground black pepper
- 4 organic free-range chicken breasts
- 2 tablespoons coconut oil (if pan-frying the chicken)
- 4 cups fresh baby spinach
- ½ head red cabbage, shredded
- 3 medium fresh beets, cooked and peeled, or 1 can of beets cut into match sticks
- Combine orange juice, lime juice, salt, cumin, cilantro, onion, and black pepper in a food processor or blender and blend until smooth. Add the chicken to a baking dish and pour the liquid over. Let marinate for 1 hour.
- Drain and discard marinade.
- The chicken can then be grilled or pan fried. To pan-fry the chicken, add two tablespoons of coconut oil to a large skillet and preheat over medium-high heat until hot. Add the chicken to the skillet. Reduce the heat to medium and cook for about 8 - 12 minutes, turning occasionally, until it reaches 165 degrees F.
- Once the chicken is cooked, slice it.
- Divide spinach, cabbage, and beets among 4 plates and top with chicken, dressing and caramelized onions. Serve.
- ⅓ cup loosely packed cilantro
- ¼ cup olive oil
- ¼ cup orange juice
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 tablespoon apple cider vinegar
- Combine ingredients in a food processor or blender. Blend until Smooth.
- 2 tablespoons coconut oil
- 3 medium sweet onions
- water or stock as needed
- Slice the ends off the onions, then cut the onion in half. Remove the skins.
- Slice the onions into thick strips (about an inch in width).
- Add the coconut oil to a large pan over medium-low heat. Make sure the oil is spread evenly across the pan.
- Add the onions and let them cook, stirring occasionally.
- If the onions start to stick to the pan, add a little bit of water or broth. Continue to let the onions caramelize, stirring occasionally until they are soft and brown, about 30 - 45 minutes.
The post Paseo Inspired Chicken Salad with Caramelized Onions appeared first on In Sonnet's Kitchen.
