Tag: chicken broth

Paella with Chorizo and Chicken

This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

4 to 5 chicken thighs, with bone, skinless
2 teaspoons salt
2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

2 to 3 tablespoons extra virgin olive oil
½ cup dried chorizo, chopped
1 medium yellow onion, chopped
1 medium red pepper, chopped
4 garlic cloves, chopped
1 bay leaf
½ teaspoon Spanish saffron
½ cup tomato puree
2 cups short grain rice
4 cups chicken broth
Salt
1 cup frozen peas
½ cup cilantro, chopped
½ cup parsley, chopped
1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Turkey Chili with Beans

Yummy and healthy and perfect for a cold day….

2 tablespoons olive oil
1 pound dark meat ground turkey
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ancho chili
1 medium yellow onion, chopped
3 garlic, chopped
½ cup cilantro, chopped
1 tablespoon tomato paste
1 cup tomato sauce
1 cup chicken broth
1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
Salt

Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.

Roast Chicken with Orange and Meyer Lemon

Chicken is one of the most popular proteins. There are tons of recipes in books, magazines and on the internet- but people are still always looking for new recipes to make their weeknight meals a bit more exciting.

One of the more classic ways of making chicken is roasting a whole bird. A lot of people are a bit intimidated to make this dish.

It is one of my favorite ways to eat chicken. I love how my house smells as the bird is roasting in the oven. I also love how I can create a one pot meal by adding tons of vegetables to the bottom of the roasting pan.

For this particular one, I used a lot of winter ingredients in season. I made a compound butter consisting of orange and meyer lemon zest. I filled the bottom of the pan with carrots and fennel.

The chicken was delicious….

One 4 to 5 pound whole chicken
1 tablespoon butter
1 tablespoon extra virgin olive oil
Zest of 2 Clementine or 1 Navel orange (save the oranges)
Zest of 1 Meyer lemon (save the lemon)
2 teaspoons salt
1 teaspoon ground pepper
Salt
Pepper

Mix the butter, olive oil, zests, salt and pepper in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.

2 cups chicken broth
Juice of the spare oranges and Meyer lemon

Preheat oven to 400 degrees F.

Pour the chicken broth at the bottom of the roasting pan. Add the orange and lemon juice. Place the juiced oranges and lemon into the cavity. Tie the chicken legs together and tuck the wings in.

1 pound carrots, peeled and cut into 1 inch pieces
1 pound fennel, trimmed and sliced

Place the vegetables at the bottom of the roasting pan. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil. Take the vegetables out keep warm. Reduce the liquid by half and pour into a gravy boat. Take out excess fat and serve with the chicken and vegetables.

Chicken and Mushroom Ragu on Herb Polenta

Delicious chicken stew over polenta…

1 pound chicken thighs, skinned
2 tablespoons olive oil
¼ cup pancetta, chopped
Salt
Pepper

Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.

2 sprigs fresh thyme
1 sprig fresh rosemary
1 pound cremini mushrooms, sliced
1 large shallot, chopped
2 garlic cloves, chopped
2 tablespoons all-purpose flour
1 cup red wine
2 cups chicken broth
Salt

Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.

Herb Polenta with Gruyere

1 cup fine polenta
1½ cups milk
1½ cups chicken broth
1 sprig thyme
1 sprig rosemary
2 teaspoons salt
1 cup aged Gruyere cheese, grated

Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.

Julia Child’s Coq Au Vin- My Version

My take on Julia Child’s classic… try it…

2-3 pound whole chicken, cut into 8 pieces and skin removed
Salt
Pepper
1/3 cup bacon, cut into a small dice
1 tablespoon extra virgin olive oil
2 (10 oz) packs of cremini mushrooms, sliced
1 tablespoon extra virgin olive oil
1 large yellow onion, sliced thin
4 garlic cloves, minced
2 tablespoons fresh thyme
2 tablespoons tomato paste
¼ cup cognac
2 cups red wine (pinot noir, zinfandel- any light red wine)
3 cups chicken broth
2 tablespoons flour
2 tablespoons olive oil
Salt
¼ cup fresh parsley, chopped

Heat a large Dutch oven with one tablespoon extra virgin olive oil. Add the bacon bits and sauté on medium heat till the bits are golden brown. Take the bacon out and keep aside. Add the chicken pieces in two batches and brown on both side, sprinkling salt and pepper. Take the chicken pieces out and keep aside.
Reheat the pan and add one tablespoon extra virgin olive oil. Add the mushrooms and sauté on high heat till they are golden brown- about 7 to 8 minutes. Take the mushrooms out and keep aside. Add the onions and garlic. Saute on medium high heat till the onions are soft and translucent- about 3-4 minutes. Add the fresh thyme and tomato paste. Saute for a minute and add the cognac. Scrape all the bits off the bottom and mix for 30 seconds and add the red wine and the chicken broth. Bring to a boil on high heat and add the chicken pieces. Bring back to a boil, lower the heat to a simmer and cover with lid. Take out the two breast pieces after about 20 minutes and keep aside. Continue to cook the rest for another 30 minutes. Take out the chicken pieces with the breast pieces. Bring the sauce to a boil and reduce to about 2½ cups. In the meantime add the flour and oil to a small bowl. Mix well and add to the simmering sauce, whisking it in to avoid lumps. Bring to a boil. Taste for seasonings and add salt if needed. Add the mushrooms and chicken pieces. Top with the bacon bits and chopped parsley.
Serve on top of toasted baguette slices rubbed with fresh garlic. Serve with the same red wine you used for the sauce.

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used curry leaves and mustard seeds… it was delicious…

1 pound chicken thighs, skinless and cut into 2 inch pieces
¼ cup Greek yogurt
3 garlic cloves
2 inch ginger piece, chopped
½ cup cilantro, chopped
1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

1 14 ounces can diced fire roasted tomatoes with chilies
1 medium onion, chopped
2 cardamom pods
2 cloves
1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth. Keep aside.

3 tablespoons extra light olive oil
8 to 10 curry leaves, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Roast Chicken with Orzo and Kale

This is a great, yummy, one pot meal to make through the week- doesn’t take very long but it tastes like you have spent hours cooking it!

5 to 6 chicken thighs with skin on
1 lemon, cut into wedges
2 tablespoons fresh dill, chopped
1 teaspoon dried oregano, crushed
3 garlic cloves, smashed
2 teaspoons salt

Marinate the chicken thighs in an oven-proof pan with the lemon, dill, oregano, garlic and salt. Mix well with fingers and keep aside for 3 to 4 hours in the fridge. Take out of the fridge 30 minutes before roasting. Preheat oven on 400 degrees. Roast for 30 minutes. Turn the broiler on and broil the chicken pieces until they are golden brown. Take out of the oven and keep aside. It is okay if the chicken is not cooked through.

1 tablespoon butter
1 tablespoon extra virgin olive oil
1½ cups orzo
3 cups chicken broth plus more if necessary
5 ounces baby kale
Salt

Heat a saucepan with butter and oil. Add the orzo and sauté on medium heat for 1 to 2 minutes. Add the broth and bring to a boil. Lower heat and simmer and add the chicken pieces including the lemon pieces and let simmer for about ten minutes or till the pasta is cooked and the chicken is cooked through. Add the kale slowly till all is wilted. Add more broth if necessary. Take the lemon pieces out. Mix and check for seasonings. Serve warm.

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