Sunday, October 31, 2010
Chorizo and Chicken is like a Hand and Glove?
I love chorizo. I especially love this chorizo. It isn't easy to find here in Marlborough, MA, but I do get it in Cambridge. When I am there I go to Cardullo's Gourmet Shoppe and stock up. So when I found a package in my freezer downstairs (yes, I have an extra freezer and refrig downstairs) I had to make something.
I had some cannellini beans but I didn't soak them overnight. I did the quick soak on them and they worked fine.
Browned some chicken quarters.
I added all the other stuff and left it on a low flame for about an hour and a half. It still looked a bit soupy so I put it at 375 into the oven for the last hour and a half.
It came out really well. Next time I wouldn't cook it on the burner at all. I would brown everything but then I would just cook it in the oven for the whole time. Since I was just winging it I did it this way this time.
Oh and case you wonder what Parker is up to these days...
He is out partying! He went to a Bradley class Halloween reunion. He dressed as Bam Bam and the cutie with him is Pebbles.
Chicken and Chorizo Thingy
adapted from what I had in my pantry and freezer
6 Chicken quarters
2 Tbl olive oil
1 onion diced
1 Chorizo Palacios Chorizo from Spain (Hot) or anything else like it that you want
Salt and Pepper
1 or 2 tsp Smoked Paprika
1 pkg Cannellini Beans (soaked overnight or quick soaked) or 2 cans of cannellini beans
Season chicken with salt and pepper. Heat olive oil and brown chicken (about 10 minutes) in dutch oven. Remove Chicken from pan.
Add chorizo and onion to dutch oven and saute until chorizo is brown and onion is transparent. Return chicken to pan. Add the beans.
Add water to cover. Add paprika. Cook on low flame for about 1 hour. Transfer to 350 oven for about another 1.5 hours.
NOTE: This is just how I ended up doing it but you could do the whole thing in the oven after browning and it would be fine. I will do that next time I make this.