Posts Tagged ‘chicken’

Spanish Paella, Made Easy!

Monday, June 23rd, 2014 No comments
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Paella, a dish traditionally loaded with clams, mussels, shrimp, chicken, lobster, and sausage, is an absolutely delicious meal, meant to share with a big, hungry group. To make it easier to prepare, I’ve decided to used chicken, sausage and shrimp for a pared down version of this spanish meal. Don’t skimp on the peppers though–this simplified Paella recipe is packed with flavor!

Paella Simplified

Spanish Paella

SIMPLIFIED PAELLA

6 slices thick bacon, crumbled into ½” pieces
8 tablespoons Spanish olive oil, divided
2 large onions, chopped
1 Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and very finely chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 garlic cloves, crushed
4 cups medium grain rice
3 teaspoons kosher salt
2 32-ounce boxes organic chicken broth
1 teaspoon saffron threads
1 12-ounce bottle clam juice
1 tablespoon coarsely ground black pepper
3 ripe tomatoes, finely chopped
¼ cup fresh thyme, chopped
½ cup red wine

24 large shrimp (U-12)
1 10-ounce package frozen peas
2 tablespoons Gary’s Rub*
2 pounds boneless, skinless chicken breasts, rinsed and dried
1 pound smoked sausage
½ cup Italian parsley, chopped
1 4-ounce jar pimientos, drained
2 lemons, quartered

*Recipe in Cook the Part book, or use your favorite dry rub.

 

Prepare paella on the stove top.

Sauté the bacon until brown in large paella pan.
Remove from pan, crumble and reserve. Add a few tablespoons of 0live oil to the pan. Add onions and sauté until sweated.Add all the chopped peppers and garlic. Sauté a few minutes more until soft.

Add a bit more olive oil and then add the rice and salt. Stir until rice is nicely coated with the oil.

Heat the broth in a saucepan and slowly add to coated rice.

Moisten the saffron threads in some of the broth in a small cup for a few minutes before adding all to the paella pan.

Add the clam juice. Cover and cook rice for 10 minutes.

Add the ground pepper, chopped tomatoes, thyme, ground black pepper and wine and allow to cook until the rice is al dente, about 25 minutes, simmering on low. Avoid over-browning the rice on the bottom of the pan. (You may have to loosen it once or twice during cooking. “Soccarat,”a crust, will form on the pan bottom. This is a normal, natural part of your paella.)

Add the shrimp, peas and crumbled bacon. Cover completely with aluminum foil. Continue cooking until shrimp are completely cooked.

Grill chicken and sausage for paella.

Heat grill to medium. Sprinkle the chicken with Gary’s Rub. Grill chicken and smoked sausage until done and nicely browned. Cut sausage and chicken into bite-sized pieces. Remove meat to a platter, tent with foil and put into a warming drawer or oven until ready to add to the paella.

Finish paella.

Add chicken and sausage to paella pan. Cover and let stand 15 to 20 minutes. Top with the parsley and pimientos and garnish with the lemon wedges.

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Luncheon Pick: Chicken Salad with Toasted Pecans and Grapes

Monday, April 14th, 2014 No comments
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Chicken Salad

Chicken Salad

With Spring in the air, picnics and potlucks are right around the corner. One of my go-to dishes is a chicken salad. Light, creamy, and a little bit sweet, this recipe for Chicken Salad with Toasted Pecans and Grapes has always been a crowd pleaser.

Try this recipe next time you’re invited to a potluck this Spring, or even as a light appetizer for an Easter or Mother’s Day luncheon:

Chicken Salad with Toasted Pecans and Grapes

4 organic skinless, boneless chicken breasts, grilled
1 cup toasted, chopped pecans
2 celery ribs, chopped
1 roasted red bell pepper, skinned and chopped
2 cups seedless grapes, halved
1/2 cup red onion, finely chopped
2 tablespoons tarragon, finely chopped
Juice of one lemon
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper

Toss together all ingredients and chill for several hours. Serve with fresh baguette.

 

Want more recipes? Get $5 off your own copy of Cook the Part now. Buy yours here. 

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Cook The Part: Chicken Under a Brick

Monday, April 7th, 2014 No comments
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This is one of our favorite recipes from Cook the Part: Delicious, Interactive and fun Team Cooking and is the main dish in the Tuscan Farmhouse Dinner. It is the perfect chicken recipe for a BBQ or a summer holiday get-together. The recipe is fun to make and not too time consuming so you can still enjoy the company of your guests. Enjoy!

CHICKEN UNDER A BRICK

Chicken Under a Brick

Ingredients:
8 large chicken breast halves, boneless with skin on
12 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon crushed red pepper
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 ½ cups olive oil
2 teaspoons kosher salt
3 tablespoons grill rub
Canola oil spray for grilling
8 bricks wrapped in foil
Rosemary sprigs or basil leaves for garnish

Step 1: Prepare chicken.
Wash and dry chicken. Place breasts, one at a time, into a large sealable plastic bag and, using covered bricks, pound to ½” thickness. Remove from bag and repeat.

Step 2: Make marinade.
Place garlic, oregano, red pepper, rosemary and thyme in a small food processor and gradually add oil while processing.

Step 3: Marinate chicken.
Divide the marinade and prepared chicken equally between 2 large sealable plastic bags and turn until chicken is coated.
Refrigerate in marinade until ready to grill.

Step 4: Preheat grill.
Spray grill rack with canola oil. Preheat grill to medium. Wrap your 8 bricks in foil and place them on the grill to heat. Be sure to use thick gloves or pot holders to handle heated bricks.

Step 5: Grill and serve.
Remove chicken from marinade. Sprinkle with salt and rub. Place chicken skin-side down on grill. Top each breast with a covered brick and grill until skin is brown and crispy, approximately 5 minutes. Turn chicken and grill until done, another 2 minutes or so.

Remove to platter and cover with foil until ready to serve. Garnish with rosemary or basil and serve.

Let us know how you like it!

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Simple and Simply Delicious: Italian Baked Chicken

Wednesday, January 15th, 2014 No comments
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Italian Baked Chicken

Italian Baked Chicken

 

Happy New Year!
This is my first post for 2014 and I was inspired by our recent week in Park City, Utah, where we always cook for our house guests, but try to keep things simple to allow plenty of ski time and time for other local activities. We decided to prepare this 25-year family favorite, which is still appreciated in 2014 as it was in the 1980’s. A few simple ingredients and easy preparation have made this a standby for so many years.

 

 

 

Italian Baked Chicken
Preheat oven to 350 degrees.

5 skinless, boneless chicken breasts (preferably organic), washed, dried and cut in half
2 green peppers, seeded, washed and cut into 6 strips
1 red pepper, seeded, washed and cut into 6 strips
1 yellow pepper, seeded, washed and cut into 6 strips
4 Yukon Gold potatoes, peeled and quartered

Place all ingredients in a large roasting pan (I use a large broiler pan).

Dressing:
2/3 cup olive oil
2 teaspoons oregano
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
4-5 large cloves garlic, crushed

Mix dressing ingredients well.

Drizzle dressing over the chicken and vegetables. Bake uncovered, basting frequently with juices for about 1 hour.
Increase temperature to 400 and bake 15 minutes longer to brown.
Arrange on hot platter.
Serve alone or with spaghetti with a marinara sauce and grated Parmesan.

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