Tag: whole chicken

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.

Matzoh Ball Soup With Dill

3-4 pounds whole chicken, the breast taken apart
1 large onion, cut into half
3 carrots, sliced
4 garlic cloves, with skin on
1 cup dill

In a large stockpot, add the chicken pieces, onion, carrots, garlic cloves and dill and cover it with about 4 quarts of water. Bring to a boil, reduce heat, and simmer removing the foam off the top periodically. Take the breast pieces out after about 15 minutes. Cook the rest on a simmer for 2 hours.
Cool the broth off and take the chicken pieces out. Shred the breast pieces including the rest and keep aside to add to the soup right before serving.

Strain the broth and smash all the vegetables with the back of a ladle and strain as well. Taste the broth and add salt if needed.

Matzoh Balls

1 packet Manischewitz Matzo Ball Mix

Follow the recipe to make the matzoh balls. Also add the following:

1 small shallot, grated
1 garlic clove, grated
2 tablespoons dill, chopped fine

Mix the shallot, garlic and dill into the matzoh ball mix and cook according to the directions.

Soup

2 carrots sliced in rounds
2 teaspoons dill, chopped
1 cup shredded chicken

Bring the broth to a boil and add the carrots and chicken.
Add the cooked matzoh balls to the broth and taste for seasonings. Add the dill right before serving.