Spanish Almond Chicken by The Careless Cook

 

Spanish Almond Chicken by The Careless Cook

 

 

 

We lived in Spain for a while and the Spanish cuisine is one of my favorites.  The last time I was there with my brother, we learned when you go into a café or bar, don’t order food, just order wine. 

 

The word tapa is frequently overplayed in the U.S., but in Spain it’s a small dish that comes along with any drink you order, be it beer or wine or a rum and Coke.  Olives, garlic shrimp, thin slices of delicious Serrano ham, Manchego cheese, made from the milk of sheep from the Manchego breed.  I’ve also often been blessed when presented with a small plate of unsalted anchovies in garlic oil. In the U.S., eating anchovies means being turned into a first cousin of Lot’s wife.  Not so in Spain. In garlic oil, or freshly fried, they are delicious.

 

 

And that takes us into the many varieties of the broad, Spanish Cuisine, beginning with the world famous paella from Valencia, and cochinillio asado, roast suckling pig, just to name a few of the culinary wonders that come from a Spanish kitchen. Almost forgot to mention the soups!  Gazpacho, Caldo Gallego from the north, and the unforgettable Fabada de Asturiana, also from the north.  Sometimes I think I could live on Fabada, that wonderful bean stew!

 

Which brings me to travel.  There is much more to Spain than Madrid, Barcelona, Valencia and the other tourist meccas.   Each is wonderful of course, and well worth some of your time, but don’t forget the north and northwest.  Think of the United States and ask yourself if you’ve seen the country after visiting New York City, San Francisco and Miami, and disregarding all the wonders in between.

 

I’ve been asked if there’s a Spanish wine I really like.  Yes, the wet kind. In a bar you just order a wine, red or white and what you get is wonderful.  Same with beer.  Now I must warn you, if you order a Cuba Libre, you better specify rum, or you may get either Coke with rum, or gin.

 

Ok, you hungry tourists….

 

 

 

Time we git wit it!

 

 

Spanish Almond Chicken 

 

 

Yield: serves 4

Time: About an hour, not counting the chopping and dicing.

 

By the way, I prefer what the French call mis en place (miz ahn plashs), which means doing all the chopping and measuring and getting everything ready before you start cookin’ with heat!

 

Note: this dish is all done on your stovetop.  No need for an oven.

Ingredients

·       About 1/3 cup olive oil – amount is hard to tell.  You’ll be using a splash here and there

·       1 tsp. smoked Spanish paprika (pimentón) Don’t have it?  Use regular paprika.

·       5 skinless, boneless chicken thighs, patted dry

·       Salt and pepper

·       2 medium onions, peeled and diced (I used sweet onions, but cook’s choice)

·       3-4 large garlic cloves, peeled and chopped

·       2 heaping teaspoons flour

·       1 cup dry white wine

·       2 cups chicken stock

.    Two or three sprinkles of dried oregano

·       1 teaspoon Turmeric.  The Spanish use saffron, but it’s expensive and Turmeric works fine. 

·       Roasted salted marcona almonds (about 2 cups), finely ground, plus more whole almonds, for garnish.  Yes you can use marcona almonds and they are delicious, but again, expensive.  I used regular almonds, fried them in some olive oil and added salt.

·       Note:  I used one cup of ground almonds

·       1 tbsp. sherry vinegar.  Any lightly flavored vinegar will do.

·       Parsley leaves, for garnish – use or don’t use.

Instructions

1.    In a large skillet (big enough to hold all the chicken pieces…in step two (below), stir together 2 tablespoons or a bit more of the oil and the paprika. Turn the heat to medium and stir, until fragrant. Fragrance will happen rapidly!

2.    Season the chicken with salt and black pepper and add it to the skillet. Turn the heat to high and add 2 more tablespoons of the oil. Turn the chicken as needed, until browned on both sides. Transfer to a plate.

3.    Add a little more oil to the skillet, toss in the onions and turn the heat down to medium-high. Cook, stirring, until onions are soft and translucent. Add the chopped garlic cloves and cook until fragrant, about 1 minute more. Stir in the flour and cook until white streaks have disappeared. Add the white wine, stir, turn the heat to high, and cook until bubbling and thick, about 3 minutes. Gradually stir in the stock, oregano, and saffron or turmeric. Add the reserved chicken and any accumulated juices and bring to a boil. Turn the heat to medium-low and cook, partially covered until the sauce thickens. Watch it!  If will happen fast!

4.    Stir in the ground almonds, vinegar, and cook a few minutes more. Sprinkle the chopped parsley and the whole almonds you put aside, and serve over rice.

 

My photos do not do this dish justice.  This is one of the most delicious I have prepared in a long time.  Would I lie to you?  Have I lied to you?  I’m thinking, no, but then my memory is drifting with the tide.  Anyway, I always have your best interests at heart.

 

Spanish Almond Chicken….tasting is believing!

 

Simple Chicken Stew

Simple Chicken Stew

This is another recipe in my continuing effort to get you off pizza and burgers, and turn you into a skillful chef, with simple and delicious fixin’s that don’t require much prep or thought or special kitchen skills.  As a matter of fact, all you need to do is to hustle to the kitchen, pop a cork of your favorite vintage, sip to make sure it didn’t go bad, and tell yourself, if Stroud can do it, anyone can. No need to whimper in the darkness and dream of days gone by, when glorious meals were only a credit card away.

Just trying to help, folks.  This lip smacker is titled:  Simple Chicken Stew

Isn’t that easier to say than Chicken Stew That Carries the Delight of A Parisian Bistro And Brings Romance Back Into Your Pitiful Life?

Take another sip.  This is going to be so easy.

4 Chicken thighs, bone in (If it has skin, peel it off and toss it)

Olive Oil

Roughly chop, a handful of baby carrots, two stalks of celery, an onion, four green onions, three medium potatoes (peeled)

4 Cups of chicken Broth + 2 condensed cubes of Chicken broth

2 Tablespoons Herbes de Provence

Salt and Pepper.

Getting’ to it!

Slosh a tablespoon or two of olive oil in a large pot with a lid, or Dutch oven.  Heat the oil, dust the chicken with salt and pepper and sear in the pan until the chicken is cooked through.  Remove the chicken from the pot and set aside.

Toss the roughly chopped vegetables in the same pot.  Add a bit more oil if necessary.  Cook on medium heat and stir now and then, until the vegetables are soft.

Add the chicken broth, mix, then add the two cubes of condensed chicken broth.  Stir well.

Debone the chicken, shred or chop the meat and toss it into the pot, along with the thighbones.  Note:  the bones intensify the flavor and the little bits you didn’t get off the bones will flake off while cooking. The bones are easily removed before serving.

Add the Herbes de Provence and more salt and pepper if needed.

Put the top on the pot and set the heat for a low simmer for 45 minutes to 1 hour.

Just beginning to simmer

Even more delicious served over rice. Wine? I served a Pinot Gris from Alsace.

Cooked to perfection

See, that was so quick you barely had time to finish that second bottle of wine!  Cheers!  Bravo!  À votre santé!  Who said you couldn’t cook???

Mustard Chicken

Mustard Chicken

Yes, it’s a simple name because it’s a delightfully simple recipe.  Simple and simply elegant.  Hey, you can make this on a weeknight, when you get home from work. No need to wait for the weekend and spend a few hours in the kitchen.

How can this be? You ask.  Because you know I’m a simple guy, with simple ideas, who simply wants to please.  Let’s put it this way, if you don’t like the recipe, you have my heart felt sympathy and you’re invited to drop by for a drink.

Ok. Short and Easy, just like your first girl friend.

Mustard Chicken – easily adaptable to smaller or larger groups

5 chicken thighs (bone in, skin on)

Olive oil

Paprika

5 medium sized shallots, peeled and sliced thinly (use a sweet onion, only if you must)

1 1/2 Cups of dry or half dry white wine

1 Cup Dijon Mustard with seeds

1 Cup yogurt

Preheat the oven to 400ºF or 200ºC

First step, dust the chicken with plenty of paprika.   If you can do this ahead, do it, but if not, dust the thighs right before cooking.  Put 2-3 Tablespoons olive oil in a large skillet (I prefer cast iron) and turn the heat to medium.  When the skillet is at temp, place the chicken thighs skin side down, cover and cook for 8 minutes.

Toss a little more oil in a smaller skillet, add the sliced shallots and stir until barely browned. Add the cooked shallots to the chicken and pour in the wine.  Leave the skillet uncovered and let the chicken/shallots/wine simmer and slightly reduce.

While it’s reducing, mix the mustard and yogurt.  Add the mixture to the skillet, stir and spoon some of the sauce over the chicken.  Cover and slide the skillet into the oven for 20-25 minutes.  At the halfway point, spoon some sauce over the chicken, cover and continue to cook in the oven.

Voilà!  C’est fini! 

What to do now.  Well, green vegetables go nicely on the plate for color, and a salad or slaw would most certainly be welcome.  How about some green beans cooked with lightly browned onions, just enough chicken broth to barely cover the beans, a drained can of Mexican style tomatoes and a squeeze or two of fresh lemon?

Well, hell yes!  And since you’ve already opened some delicious wine to season the chicken….just saying….but you may quote me.  À votre santé!

Pot Luck, Hot Luck: This Thai Style Chicken Salad is Special!

Thai Style Chicken Salad

My significant other often asks me to prepare something on the spur of the moment, such as:  “I forgot to tell you I’ve got a pot luck tomorrow.  Think of something.”  With that she is out the door and the car pulls out of the driveway.  Questions hang in the air like dark puffs of exhaust.

How many people?  Breakfast, lunch, or dinner?  What are you supposed to bring?  Salad?  Main course?  Dessert?

“Ok, honey,” I say to the closed door.

You with me?  Had it happen to you?  In this case, I did you, me, and the unknown pot luckers a big favor.  Thai Style Chicken Salad.  Citrusy.  Redolent with fresh herbs.  Fresh chicken breasts sautéed in chicken broth and sherry.  Oh yeah!

Aside from dicing and slicing and poaching, there’s little to do.  Best part, on my first try an international crowd devoured it.

Ok, on with it…

Thai Style Chicken Salad

2 large skinless, boneless chicken breasts, sliced crosswise into two filets

1 Cup chicken broth

¼ Cup Sherry

2 pats butter

1 Tablespoon vegetable oil

Juice from 1 large lime

1 teaspoon salt

1 teaspoon chili powder

½ teaspoon powdered corriander

Big handful of fresh mint:  Strip off the leaves and chop them finely.  Pitch the stems.

Big handful of  fresh basil:  Same prep as the mint

½ teaspoon sugar

1 shallot, thin sliced and chopped  (If you use an onion, make it a small red one and only use half an onion)

3 scallions, thinly sliced

¼ to 1/3 Cup Mayo to taste

In a large bowl, whisk together the lime juice, salt, chili powder, coriander, mint, basil and sugar.

Set aside.

Heat a large frying pan on medium.  Add the oil, melt the butter, add the chicken fillets and cook until just beginning to brown.  Quickly add the chicken broth and sherry.  Cover and allow to sauté until the chicken is very tender.

Remove from the pan and put the fillets on a cutting board.  Chop or shred the meat.  I did a little of both.  Add the chicken to the bowl of herb mixture.  Stir and allow the chicken mixture to cool completely.  NOTE: Adding the mayo to a hot dish will make the oil

separate. You don’t want that!

Prior to adding the mayo

When the chicken mixture is well cooled, stir in the mayo a spoonful at a time.  Have a delicate touch. The mayo is only a thin binder and you don’t want it to overpower the dish.  Too little is better than too much.

Taste the dish and add more herbs, spices and lime juice as necessary.  It should taste citrusy, with the fresh herbs leading the charge.

Yes, you can serve this the day of, but far better to prepare it the day before, cover with plastic wrap and allow the flavors to meld overnight.

The finished product

Now let me prepare you for the reaction of your guests.  Deadly silence at first, shortly followed by smiles and several bursting into song.

The only bad part is, your significant other is going to insist you make it again for the next party.  Oh, the trials of a cook!

Mexican Soup – Corn, Chicken, and Chiles

Yes, it's soup, and a thick one.  And yes it does involve Mexican style ingredients, but there are a few American twists.  I don’t grind my own corn with a Molcajete.  I buy the bags of masa, and I used some fresh chile substitutes.   Ya que! (so what)  Olé, Amigo! Put another shot of tequila down your parched throat. Wash it down with an icy Corona.  Now grab a spoon, and if your hunger gnaws like a starving rata, don’t be the last in line!

So what if this soup ain’t ‘xactly comin’ from south of Brownsville.  Damn, it’s good! And good food don’t need no stinkin’ pedigree!

Ok, amigos, let’s git down to it!

The fixins:  (makes about 8 bowls of soup, about 16 cups)

3 green onions, mostly the white parts, sliced in thin rounds

2 smallish red onions, peeled and sliced down the middle (roots intact)

1 large whole jalapeño

1 15 oz jar roasted red bell peppers (or roast 2 of your own!), cut in ½ in strips

1 oz can fire roasted mild green chiles (don’t drain)

12 oz frozen corn kernels, thawed

2 chicken breast halves, each split into thin fillets

6 cups chicken stock (plus a cup or two more for thinning the soup)

3 tablespoons masa, or use fine corn meal

Queso Fresco cheese, crumbled for topping (or another semi-soft mild white cheese)

1 Tablespoon coarse salt, or to taste

Serve with fresh tortilla chips (see below)

In a dry iron skillet (or oven broiler), put the sliced green onions and red onion halves and jalapeño.  Leave them in the pan and turn them until they are charred pretty much all over.  The green onions will char first, so remove them and leave the rest until they are nicely charred.

 

The mixture in the food processor

Put half the thawed corn kernels in a food processor.  Cut the root ends off the red onions and add them to the blender, along with green onions.  Remove the seeds from the charred jalapeño, slice and add it to the blender.  Also add the undrained can of mild, diced green chilies.  Add two cups of chicken stock and blend until smooth.  Put the blended mixture in a large, deep-sided pan.  (Big enough to handle the chicken, more corn, roasted red bell peppers, and at least four more cups of chicken stock!)

Meanwhile, put two cups of chicken stock in a medium sized saucepan.  (When I use commercial chicken stock, I usually add a cube or two of chicken bullion to make it richer.) When the stock boils, put in the chicken filets and cook until tender, about 10-12 minutes.  Remove the chicken filets and use two forks to shred the meat.  Add the stock from the saucepan and the shredded chicken to the soup .  Stir and bring to a boil.  Add the rest of the corn kernels, the sliced red bell peppers, salt, and the final two cups of chicken stock.  Reduce to medium heat and stir.  Cook for another 10 minutes.

Mix the masa into three tablespoons of cold water to make a paste.

Stir the masa paste into the pot of soup and stir until thickened.  If the soup gets too thick, add more chicken stock as needed. Reheat as needed.

Ladle the soup into bowls and dot with bits of Queso Fresco.

To make the fresh tortilla chips:  why would you use Doritos when these are so easy???

1 package corn tortillas, halved and the halves cut into thirds

Heat 2-3 inches of vegetable oil to 350ºF (180ºC)

When the oil is hot, add the cut tortillas in small batches and just cook until the grease barely bubbles.  Take the chips out immediately and put them on a paper towel to drain.

Add salt as desired.

Is your Spanish improving?  Well, down another shot, grab another Corona chaser and get into the spirit of this thing!