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Tag: parsnips

Chicken Mushroom and Chorizo Stew

  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Quick Parsnips

This was a great accompaniment with the fish… I served a crunchy salad to add some texture to the dish…

  • 2 tablespoons butter
  • 1 packet parsnips, cut into 3 to 4 inch sticks
  • ¼ cup ground nutmeg
  • Salt
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped

Heat the butter in a medium frying pan. Add the parsnips and sauté to coat well. Add the nutmeg and salt. Saute on medium heat for 2 to 3 minutes. Cover with lid and cook on low heat for ten minutes. Take the lid off and make sure the parsnips are soft but not mushy. Garnish with dill and parsley.

Chicken & Rice with Vegetables

So this dish came about as I was watching The Chew on ABC. Michael Symon (a chef and tv personality) was making a chicken and rice dish, Greek style. He thickened the dish with a mixture of flour and egg. It gave it kind of like a risotto quality.. so I decided to give it a try but infused my flavor profile into it- which consisted of garlic, cilantro and smoked paprika….

  • 4 to 6 chicken thighs, bone in with skin
  • 3 garlic cloves, smashed
  • 1/3 cup cilantro stems, chopped
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika

Place the garlic and cilantro stems into a mortar and pestle. Pound till smooth. Add salt, olive oil and smoked paprika. Mix well and place the mixture under the skin of each chicken thigh. Sprinkle with extra salt and marinate for couple of hours.

  • 3 to 4 tablespoons olive oil
  • 2 large shallots, chopped
  • 2 garlic cloves, chopped
  • 2 large carrots, chopped
  • 3 parsnips, chopped
  • 1 cup jasmine rice
  • 3 cups chicken broth
  • 1 egg
  • 2 tablespoons all purpose flour
  • ½ cup chicken broth
  • Zest and juice of one lemon
  • ½ cup cilantro, chopped
  • ½ cup dill, chopped
  • Salt

Add the egg to a medium bowl and whisk well. Add the flour and whisk to incorporate. Add the chicken broth, lemon zest, lemon juice, cilantro and dill. Mix well and keep aside.

Heat a heavy saucepan with the olive oil. Heat on a medium high heat and brown the chicken thighs for 4 to5 minutes on each side. Take out of pan and add the shallots, garlic, carrots and parsnips. Saute on medium heat for 4 to 5 minutes. Add the rice and sauté on medium heat for a minute. Add the chicken broth and the browned chicken. Bring to a boil and lower to a simmer and cook with lid on for 20 minutes. Take lid off and check to see if chicken is done. Take the chicken pieces out. Add the egg and flour mixture to the rice and stir and cook for 3 to 4 minutes till the mixture is incorporated in the rice and it is thickened. Check for seasonings and add salt. Return the chicken pieces back to the pan and serve immediately.