Chicken With Chorizo Olives Food

EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE

Steps:

• Season the chicken thighs liberally with salt and pepper.
• Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
• Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
• Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
• When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
• Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
• If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
• Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

Steps:

• Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
• Make the spice rub. In a small bowl, mix the spices, salt and pepper.
• Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
• Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
• Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
• Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
• Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
• Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

FOIL-PACKET RICE WITH CHORIZO AND CHICKEN

Steps:

• Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping.
• Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
• Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets.
• Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes.
• Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens.

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
• Rub the herb and garlic paste on the underside of the chicken to flavour it.
• Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
• Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

CHICKEN EMPANADA WITH CHORIZO, RAISINS, AND OLIVES

Steps:

• Make filling:
• Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
• Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
• Form and bake empanada:
• Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
• Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
• Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
• Cut empanada into squares and serve warm or at room temperature.