CHICKEN AND CHORIZO ROMESCO WITH SPANISH POTATOES AND KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat about 1/4 to 1/3 cup olive oil in a medium skillet over medium-low heat. Add the garlic and slowly cook until crisp and golden brown.
- Place potatoes in a pot and cover with water, bring to a boil, season with salt and cook 15 minutes or until tender, drain and return to hot pot. While the potatoes cook, simmer kale in salted water 10 minutes then drain. When you are ready to serve, mash potatoes with stock and cheese, fold in kale, adjust salt and pepper.
- While potatoes come to a boil, move forward with the meal. Add to a food processor: toasted garlic (reserve the oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry vinegar, almonds, and salt and pepper. Turn processor on and stream in reserved "garlic-oil" and add the rest of the toasted bread in pieces until you get a pesto-like consistency. Transfer sauce back to the skillet and keep warm over low heat.
- Cut each piece of chicken into 3 chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside.
- Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chorizo and render it 1 minute. Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes, turning occasionally.
- Pour a pool of sauce onto each dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo. OLE!
CHORIZO AND POTATO SPANISH TORTILLA BITES
Categories Cheese Dairy Egg Pork Potato Appetizer Bake Cocktail Party Cheddar Sausage Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 64 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
- Finely chop white and green parts of scallions and reserve separately.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
- Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.
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- Peel and rinse the potatoes, place them in a pot of generously salted water, bring to the boil and simmer, covered, until 95 per cent done (very slight resistance at the center when probed with a knife or cake tester), 15 to 20 minutes depending on the variety and size. If you are using large russet or Yukon Gold potatoes, cut them in half lengthwise before cooking. Drain.
- While the potatoes are boiling, cut the chorizo into small dice, about 1/8 inch (don’t remove the sausage casing; it adds texture). Heat a small skillet over medium-low heat and add a teaspoon of extra virgin olive oil. When it is hot, add the chorizo and stir to combine with the oil. Continue to stir occasionally.
- Meanwhile, finely chop the shallot (or onion) and the garlic. When the chorizo has lightly browned (this will take perhaps five minutes) and has rendered some of its lovely fat (red from the paprika with which it is seasoned), stir in the shallot and garlic, lower the heat and cook until they are tender; they can turn golden but they must not burn. Depending on how fine you have chopped them, this could take two to four minutes.
- Remove the skillet from the heat and stir in the paprika; it will grow warm and even more fragrant in the residual heat. Scrape into a little bowl and reserve. You might add a tablespoonful of water to the skillet to retrieve all the flavorful residue, scraping with a rubber spatula; add this to the bowl with the chorizo mixture.
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