Monday, August 10, 2009

Chicken and Chorizo Romesco with Spanish Potatoes and Kale

Saw this on Rachael Ray the other day and just had to try it. Very good. My 8 year old loved the potatoes with kale. Who'd have thought? She had seconds of just the potatoes! She didn't care as much for the romesco sauce, but the rest of us loved it. It makes quite a bit of sauce. I'll be eating the leftover sauce with pita chips this week. It's not AS good as the mohambra sauce, but it's a very close second. It takes longer than 30 minutes, which I find most of her recipes do... but it was worth it.

Chicken and Chorizo Romesco with Spanish Potatoes and Kale
Rachael Ray's 30 Minute Meals
Serves: 4 servings

1/2 cup extra-virgin olive oil, divided
5 cloves garlic, thinly sliced
2 pounds baby Yukon gold potatoes, halved
Salt and freshly ground black pepper
1 bunch kale, stemmed and coarsely chopped
1 cup chicken stock
1 cup shredded manchego
1 to 3 slices stale bread, toasted, cut 1/2-inch dice (I used hamburger buns)
1 cup pequillo peppers or roasted red peppers (you can find the pequillo pepper next to the red peppers)
1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
2 tablespoons sherry vinegar
1/2 cup marcona almonds (Spanish toasted almonds), substitute toasted sliced or peeled almonds if unavailable
4 pieces boneless skinless chicken breast or thigh meat (I used 5 bonless skinless thighs)
2 teaspoons orange zest or lemon zest
1 teaspoon smoked or sweet paprika
A handful flat-leaf parsley, finely chopped
3/4 pound Spanish chorizo, casings removed, cut into 8 pieces on the bias (I used Mexican Chorizo. It was crumbly, but just as good, I think.)

Heat about 1/4 to 1/3 cup olive oil in a medium skillet over medium-low heat. Add the garlic and slowly cook until crisp and golden brown.

Place potatoes in a pot and cover with water, bring to a boil, season with salt and cook 15 minutes or until tender, drain and return to hot pot. While the potatoes cook, simmer kale in salted water 10 minutes then drain. When you are ready to serve, mash potatoes with stock and cheese, fold in kale, adjust salt and pepper.

While potatoes come to a boil, move forward with the meal. Add to a food processor: toasted garlic (reserve the oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry vinegar, almonds, and salt and pepper. Turn processor on and stream in reserved "garlic-oil" and add the rest of the toasted bread in pieces until you get a pesto-like consistency. Transfer sauce back to the skillet and keep warm over low heat.

Cut each piece of chicken into 3 chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside.

Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chorizo and render it 1 minute. Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes, turning occasionally.

Pour a pool of sauce onto each dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo.

Sunday, August 2, 2009

Crock Pot Chicken and Dumplings

My grandmother was the best cook in the entire world. She could make anything. My first experiences with cooking were with my "Mowie" as we called her. She would always let me help and always let me lick the bowls! I would ask for a certain dessert, no matter what it was and at the end of the day when I came home from school, it was waiting for me. My mom finally told me I wasn't allowed to ask her to make anything. So I would go through her recipes and pick one out and stick it on the fridge... I didn't ask... but it was still there when I came home from school. And when my mom questioned, Mowie would tell her that I didn't ask her to make it. She didn't have to lie and I still got what I wanted. She passed away when I was 17. In many ways that was even harder than losing my dad. She was such an amazing woman and I will always miss her.

One of her specialties was chicken and dumplings. She hand rolled the dough and the simmered on the stove for hours. I could never duplicate hers, but this is a fairly good replica. Better than the ones my mom makes out of tortillas... but Morgan says I shouldn't be mean by saying that. (Although she did whisper in my ear tonight that she liked my recipe better than her Nana's -- but I won't be mean and tell my mom!) It was super easy.

Crock Pot Chicken and Dumplings

4 bone in, skin on chicken thighs
1 can cream of mushroom with roasted garlic soup
1 can mushrooms
Salt and Pepper

Put above ingredients in crock pot and cook on low for 6 hours. Chicken will be falling off the bone. Pull bones, skin and gristle from crock pot. Mix up so chicken breaks into smaller pieces.

Then add:

1 small can of refrigerator biscuits (cut into small pieces – about 6 pieces per biscuit). Turn on high and cook for about 30 minutes or until dough pieces are done in the middle.

This should have made 4 servings, but had big eaters. You could easily double it and use a regular size can of biscuits. We'll definitely be doing this one again. I LOVE the crock pot!