Chicken Paella With Pine Nuts Cheese Recipes

CHICKEN PAELLA

Steps:

• In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
• Season the chicken with salt and pepper on all sides.
• Add the chicken, and brown on all sides.
• Remove chicken; set aside.
• Add in the onion and garlic, saute until translucent.
• Stir in the rice, cook for 1 minute.
• Add in tomatoes, chicken broth, capers and the cayenne pepper.
• Press chicken pieces down into the liquid.
• Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
• Cook until the rice is tender (about 30-40 minutes).
• Top with olives and peas; stir very gently.
• Arrange the pepper strips on top of the paella.
• Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

CHICKEN BRAISED WITH POTATOES AND PINE NUTS

Steps:

• In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
• Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
• Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
• Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
• When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PINE NUT CHICKEN

Steps:

• Place flour, salt and pepper in a shallow bowl. Beat eggs in another shallow bowl. Flatten chicken to 1/2-in. thickness. Coat with flour mixture; dip into eggs. Pat the nuts firmly onto both sides of chicken. , In a large skillet over medium heat, cook the chicken in butter for 4-5 minutes on each side or until browned and juices run clear.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
• Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
• Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

CHICKEN WITH SAFFRON, RAISINS & PINE NUTS

Steps:

• Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
• Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
• Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
• While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.