Spanish Stuffed Chicken With Shrimp And Chorizo Recipes

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

Steps:

• Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
• Make the spice rub. In a small bowl, mix the spices, salt and pepper.
• Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
• Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
• Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
• Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
• Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
• Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

SPANISH STUFFED CHICKEN WITH SHRIMP AND CHORIZO

Steps:

• Chicken -- Remove the refrigerator and let it come somewhat to room temperature They are much easier to pound out when NOT ice cold. I prefer to put mine in a large plastic bag - press all the air out and seal - then pound away. I use a meat mallet, but a heavy pan, rolling pin or pretty much anything heavy will work. I pound as thin as possible without breaking the chicken up or making any holes in the breast. Salt and pepper well and then just set to the side as you make the filling.
• Chorizo -- In a large saute pan (I use a heavy oven proof pan that way everything is cooked in one pan) If you don't have one, use what you have on hand. Add 1/2 teaspoon olive oil and sauté the chorizo on medium heat until golden brown 4-5 minutes. Remove to a plate lined with a paper towel to drain any excess grease. Pour out the grease from the pan.
• Shrimp -- Add to the same pan, the remaining 1/2 teaspoon olive oil and put back on medium heat. Add the shrimp and onion and saute just a couple of minutes until the shrimp are just beginning to turn pink - It won't take long. NOTE: You can use any size shrimp, as long as you end up with 1 cup diced. As soon as they start to turn pink, remove from the heat and add the olives, parsley, bread crumbs, salt (go easy, the olives are salty) and pepper. Mix well and remove to a small bowl so the shrimp do not continue to cook. Add the chorizo to the shrimp mixture and stir well. Add a drizzle of olive oil if necessary to hold the dressing together.
• Sauce -- In the same pan, add the shallots and white wine to deglaze the pan and cook just a minute if that. Add the tomatoes, chicken broth and parsley. Remove from the heat.
• Stuffing -- Lay out the chicken breasts and top with the shrimp and chorizo filling. Roll up the chicken and secure with a toothpick. The filling will fill 4-5 breasts depending on the size. If there is any leftover, just freeze it for another time.
• Bake -- Heat the oven to 350, middle shelf. If using a oven proof saute pan, add the chicken seam side down right in the pan with the sauce. Use a spoon and spoon some of the sauce over the chicken. If using a casserole dish, add the chicken seam side down and pour the tomato sauce over the top.
• Cover with foil and bake for 30-40 minutes (the thickness of the chicken and the type of pan can affect cooking times). The last 10 minutes, uncover and top each chicken roll with cheese (I love manchego, but Monterey Jack will work just fine) and cook until bubbly and the cheese is melted.
• Serve -- I love polenta with this, white rice is also good. No need to flavor other than salt and pepper because of the tomato sauce. But I do like to garnish with some chopped scallions.

GRILLED CHICKEN AND CHORIZO WITH SPANISH-STYLE MARINADE

Steps:

• In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
• Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
• Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
• Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
• Rub the herb and garlic paste on the underside of the chicken to flavour it.
• Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
• Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.