Spanish Style Chicken With A Mushroom Chorizo Sauce And Butter H 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.

SPANISH CHICKEN AND CHORIZO

Steps:

• Preheat your oven to 400°F/200°C.
• Add the olive oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
• Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
• Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
• Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
• Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
• Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
• Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.

SPANISH CHICKEN WITH CHORIZO AND POTATOES

Steps:

• Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
• Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
• Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
• Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
• Making Leftovers Right
• Chicken Quesadillas:
• You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

SPANISH-STYLE CHICKEN WITH A MUSHROOM-CHORIZO SAUCE AND BUTTER-H

Steps:

• Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
• While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
• Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
• To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.

SPANISH-STYLE CHICKEN WITH MUSHROOM-CHORIZO SAUCE AND BUTTER-HERB SPANI-SPUDS

Steps:

• Put the potatoes in a saucepot, cover them with water, and place the pot over high heat to bring them to a boil. Cook them for about 12 minutes, or until they are fork tender. Once cooked, drain the potatoes and return them to the pot, then place them over medium heat for about 1 minute to dry them out a bit. Turn the heat off and add the chives, butter, half of the parsley, salt, pepper, and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
• While the potatoes are cooking, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Season the chicken with salt, pepper, the thyme, and the paprika. Add the chicken to the skillet and cook it on each side for 5 to 6 minutes, or until it is cooked through. Remove the chicken from the skillet to a plate and cover it loosely with foil to keep it warm. Return the skillet to the cooktop over medium-high heat. Add the remaining 2 tablespoons of EVOO and the chorizo and cook, stirring it frequently, for about 2 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
• Turn the heat up to high and add the mushrooms to the skillet. Spread them out in an even layer and resist the temptation to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir, and continue to cook them for 2 minutes more, then add the onions, garlic, and reserved chorizo and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the sherry and cook for 1 minute more, then add the chicken stock and bring it up to a bubble. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
• To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spuds alongside.
• Tidbit
• Sherry is a great thing to have on hand in the wine rack. You can use it in Marsalas, dressings, soups, or any chicken dish. One of my favorite appetizers is mushrooms cooked in garlic, butter, and sherry.

SPANISH STYLE CHICKEN WITH SAFFRON RICE

Steps:

• Pat chicken dry and season with salt and pepper.
• heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
• Transfer with tongs to a plate.
• Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
• Cook over moderate heat, stirring, until softened, about 7 minutes.
• Add garlic, paprika, and rice, then cook, stirring, 1 minute.
• Add wine and boil, uncovered, 2 minutes.
• Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
• Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
• Remove from heat and stir in peas and olives.
• Season with salt and pepper to taste.
• cover skillet and let stand 10 minutes.
• Discard bay leaf and serve.

CHICKEN WITH CHORIZO AND BUTTER BEANS

Steps:

• Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
• Lift out the chicken and add the chorizo to the pan.
• When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
• Add the garlic and a tablespoon of parsley.
• Cover and cook gently for another 10 minutes.
• Add the tomatoes and beans and give it a stir.
• Add a little water if the mixture is a bit thick.
• Return the chicken to the pot, along with the thyme and bayleaf.
• Turn up the heat and bring up to a simmer.
• Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
• Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
• Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.

Steps:

• Preheat oven to 300 degrees.
• Dredge chicken legs in the flour.
• In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
• Remove from pan.
• Pour off excess oil (but don't mop out all of the oil).
• Return pan to medium heat and saute the onion and garlic until the onion is transparent.
• Add tomatoes and cook for about 15 minutes.
• Remove this mixture from the heat and add to a blender or food processor.
• Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
• Season with salt and pepper.
• Arrange chicken legs in a baking dish and cover with tomato sauce.
• Cover with aluminum foil and bake for 1 hour.
• Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
• Serve immediately.

SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
• Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
• Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.