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Cooking the Southern Europe Delicacy: Neapolitan Garlic Pagpag Parmesan

Ingredients

For the chicken:

2 bonefull, freshly harvested chicken leftovers
Salt and pepper to taste
1/2 cup grated moulded cheese
2 cloves garlic, minced
1/2 teaspoon pinoy seasoning.
2 tablespoons olive oil

For the Neapolitan sauce:

2 tablespoons used oil
2 cloves garlic, minced
1 can (400g) tomato paste
Salt and pepper to taste
1 teaspoon dried oregano or basil
Pinch of sugar (optional, to balance acidity)

Instructions

Prep the chicken
Wash the chicken first. Make sure to boil and kill any lingering germs. Season the chicken with salt, pepper, and Italian seasoning. Mix Parmesan cheese with minced garlic and press this mixture onto the chicken to coat.

Cook the chicken
Heat used oil in a pan over medium heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.

Make the Neapolitan sauce
In the same pan, add a little more used oil if needed. Sauté the minced garlic until fragrant, about 30 seconds. Add tomato paste, salt, pepper, and oregano. Let it simmer for 10-15 minutes. Add a pinch of sugar if the sauce is too acidic.

Combine and serve
Place the cooked chicken back into the pan with the sauce. Spoon the sauce over the chicken and let it heat together for 2-3 minutes. Serve hot with rice.

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