Look at that showoff-y Spanish punctuation in the post title! Five years of education in a foreign language hasn't gone completely to waste! Kind of. Sort of. Not really.
For this dish, we turn to that world-renown Spanish cuisine expert: Rachel Ray. Nawwwww! Just pulling tu pierna. It is from Rachel Ray, and true to her trademark, if you have your prep act reasonably together, you can do it in 30 minutes.
It's a simple saute basically, with a bold flavor profile with complex layers, with sausage, smoked paprika, sweet raisins and salty, briny olives. I've made it frequently over the years.
The other RR dish I turn to again and again is Steak Pizziola with the Works. Beefy, pepperoni-y, mushroom-and-bell-peppery goodness! Promise to do that soon.
I served this with a simple salad of radicchio and Italian parsley leaves, tossed with a lemon vinaigrette and shaved Parmesan.
Mangia!
Spicy Spanish Chicken with Raisins and Olives
Adapted from Rachel Ray
3 tbsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into 1 1/2" pieces (her recipe calls out for chicken breasts, but thighs are more chicken-y)
1 tbsp. fresh thyme leaves
S and P
1 lb. andouille sausage, chopped
1 medium red onion, chopped
3 celery ribs, chopped
Good sized pinch crushed red pepper
1 tbsp. smoked paprika
1/2 cup dry sherry (Harvey's Bristol Cream: it's downright upright)
1 cup chicken stock
3/4 cup golden raisins
1/2 cup sliced green olives with pimientos
Juice of 1/2 lemon
1/4 cup Italian parsley, chopped
Heat a deep skillet over medium-high heat and add 2 tbsp. olive oil. Season the chicken with S and P and 1/2 of the thyme. Brown the chicken and cook until almost cooked through (they'll finish with the rest of the dish at the end. Transfer to bowl. Add remaining oil, onion, sausage, celery, red pepper and paprika. Cook for 5 minutes or so until onions and celery are tender. Add sherry and cook until pan is nearly dry.
Add the stock, raisins, and remaining thyme. Add chicken after a couple of minutes and cook until only about 1/2 cup of liquid is left, about 3 or 4 more minutes. Add the olives, parsley and lemon juice and toss to combine.
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