Monday, May 23, 2011

Weekend recap!

This weekend was just what I needed--a perfect mix of relaxation and productivity!  Chris replaced the toilet upstairs, I refinished a dresser, practiced the piano, we got a bed frame for the upstairs bedroom, and we went for a 5 mile walk along the greenway.  We also finally watched Black Swan and OMG that was creepy!  Really good, but really creepy.

Capping off the weekend, I had a great idea to make the chicken and chorizo paella that's in the current issue of Martha Stewart Living.  As is often (but not ALWAYS) the case in our house, I had the idea and then Chris ended up being the one left to cook.  Oops!  In my defense, I told him I was happy to cook, but he was enjoying himself, so it was his choice.

Anyway, the recipe was delicious and I highly recommend it.

4 cups chicken stock
1/2 teaspoon ground saffron
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs
1 teaspoon smoked paprika
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 thick in the bias (we couldn't find dried chorizo, so we used andoille instead)
1 white onion, coarsely chopped
2 1/2 cups arborio rice
1 cup fresh shelled English peas (we used frozen)

1.  Preheat oven to 400.  Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat.  Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper and the paprika.  Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat.  Brown chicken for 6 to 8 minutes; transfer to a plate.
2.  Pour out all but 1 teaspoon oil.  Cook chorizo over medium-high heat until lightly browned, about 2 minutes.  Add onion and garlic.  Cook until soft, about 5 minutes.  Add tomatoes.  Cook, stirring, until thick, about 5 minutes.  Stir in rice, then add broth mixture.  Bring to a boil.  Cook for 2 minutes, stirring often.  Add peas, then chicken.  Bake for 20 minutes.  Let stand for 10 minutes, then serve.

And the recipe in pictures:

Browned and crispy chicken

 Chorizo, onion, and garlic cook
Fresh tomatoes get stirred in

Cute husband

Peas, arborio rice, and saffron-infused chicken stock get added in

Chicken goes back in the pan and into the oven it all goes

20 minutes later and ta-da!!!  Soooo good.

1 comment:

Sleepwalker said...

Nice! We actually own a 17-inch paella pan (my 'what the heck to give a hubby who never wants anything' Christmas present). May have to give this one a try.

Related Posts Plugin for WordPress, Blogger...