Spanish-inspired chicken and rice with kale

You’ve probably noticed that a lot of what I cook has a little bit of Italian flare, but sometimes I want to mix it up a little bit. I love the flavours of Spanish food, the smoky paprika, the zesty citrus and salty olives. The ingredients are generally easy to find, and you may already have them in your cupboard.

Spanish-inspired chicken and rice with kale

Serves 2

1 can chopped tomatoes – drained and liquid reserved

1/2 Tbsp butter

1/4 cup chopped onion

2 cloves garlic, chopped

1/2 cup red pepper, diced

Approx. 1 cup chicken stock

1 cup brown rice

2 chicken breasts, cut in half so you have four thin pieces

Zest from 1/2 lemon

1 Tbsp smoked paprika

2 tsp thyme

4 slices serrano ham*

1 Tbsp goat cheese (or manchego)

3 cups kale

3 tsp capers

1/2 cup green olives

2 Tbsp red wine (or marsala or madiera)

Olive oil

In a medium-size pot saute the butter with onion and garlic until soft, then add the red pepper and 1 tsp of capers. Cook for about 2 minutes then add the rice. Stir to combine. Top up the tomato liquid with chicken stock until you have about 2 1/4 cups of liquid. Add to pot, bring to a boil then reduce the heat to medium-low and simmer covered for about 45 minutes.

Season the chicken with the paprika, lemon zest, thyme and salt/pepper. Wrap the chicken with the ham. The whole chicken breast won’t be covered, that’s OK. When there’s about 20 minutes left on the rice, heat a frying pan at medium-high heat. Add a little oil to the pan and then the chicken. Cook for about 4-5 minutes on each side until the chicken is fully cooked. Once cooked, remove from pan, top with the cheese and cover to keep warm.

In the same pan you cooked the chicken in, add a little more oil then add the tomatoes and cook for about 5 minutes, then add the capers and olives and cook for another minute. Then add the kale and wine. Cook until the kale is wilted and bright green. Season with salt and pepper.

*If you can’t find serrano ham, you could use prosciutto.

 

 

 

Braised chicken with fennel and bacon

I made this recipe from The Kitchn about a year ago and tweaked it a little bit. I posted it, but after making it again on the weekend, it’s quite a different recipe, so I figured I’d actually write it out properly. The main change I made was adding more herbs/spices and some acidity, it just gives the dish a little more depth and it feels less heavy. My post also mixed up fennel and leeks more than once, oops (I know the difference, my head was just confused).

This is a great Sunday recipe, because once everything is in the pot you let it braise for about an hour. That gives you an hour to do other prep for the week, do the dishes or whatever else you want. It also freezes and reheats really well. Oh, did I mention it makes a lot of food and is pretty wallet friendly? Who doesn’t love a cheapish and comforting meal in January?

Braised chicken with fennel and bacon

Serves 4-6 (with leftovers)

1/2 cup pancetta or good-quality bacon*

1/2 lg onion chopped

6 cloves garlic chopped

1 medium or large fennel bulb quartered and then sliced

6 chicken thighs cut in half

3 cups mushrooms (cremini – the brown ones if possible)

1 lemon – zest and juice

2 Tbsp red wine (optional) **

3 tsp thyme

2 bay leaves

1 cup flat-leaf parsley, chopped

2 1/2 cups chicken stock (approx.)

2 Tbsp butter (maybe)

2 Tbsp flour

Put the pancetta/bacon in a large pot or dutch oven then put over medium heat to allow the fat to render out and the pancetta/bacon to start to brown. Add the onion, garlic, fennel and lemon zest. Stir to combine and get any brown bits stuck to the bottom of the pan. Once they’ve cooked for a minute or two, add a little bit of the lemon juice to help further deglaze the pan.

Cook the onion/garlic/fennel for about 10 minutes until the fennel is soft and slightly brown. Add the mushrooms, 1 Tbsp of red wine and 1 tsp of thyme. Cook for about 5 minutes, season with salt and pepper.

Depending on the size of your pot, either move the veggies to one side of the pan or remove them and set them aside.

Put the chicken in the pan, season with salt/pepper and 1 tsp of the thyme. Cook for a minute or two on each side of the chicken, to get a slight sear and start the cooking.

Remove the chicken from the pan and set aside.

You need about 2 Tbsp of fat in the pan, if there isn’t enough from the bacon and chicken add some butter. Then add the flour.

Add the stock about a 1/4 cup at a time for the first cup, stirring constantly to allow it to thicken. Once that’s thickened you can add the rest of the stock, the remaining lemon juice, wine, thyme and the bay leaves, season with some pepper (avoid adding salt at this point because the stock (if store bought) and bacon are salty.

Let simmer for about 30-40 minutes and taste for seasoning and adjust as needed. then simmer for another 30 minutes or longer.

Before serving, pull the chicken apart using two forks and stir in the parsley.

Serve with potato gnocchi (yes, store bought is fine), egg noodles, polenta or mashed potatoes.

*Pancetta is Italian bacon. It’s not smoked so it’s got a more subtle flavour. Regular bacon is fine to use, just use the good stuff if you can so it doesn’t overpower the chicken and fennel.

**Red wine helps deepen the flavour and makes the colour really rich, but it’s optional if you don’t have any on hand. White wine would work too.

 

 

 

Miso marinated chicken

I’ve been experimenting with miso paste for a while now. I’ve always loved miso soup and when I bought a tub of red miso paste to make my own “Instant Soup” I decided I needed to find a other ways to use it.

I’ve discovered that adding a tablespoon (or so) to the cooking liquid for brown rice adds a really nice twist.

On a day when I lacked inspiration, I looked into my pantry and a lightbulb went off when I saw the miso. I decided to make a marinade/rub. The intense flavour of miso meant it wouldn’t take long to bring a lot of flavour. Perfect for a quick dinner.

Serve the miso marinated chicken with rice (shown here is brown rice cooked with miso paste) and green veggies.

Miso marinated chicken

Serves 2

4-6 Boneless, skinless chicken thighs (or 2-3 breasts)

1 Tbsp red miso paste

2 Tbsp hot water

1 lime juice and zest

2 Tbsp soy sauce

2 tsp sriracha

1 tsp Chinese 5 Spice powder

1 tsp vegetable oil

1 tsp toasted sesame oil

1 tsp brown sugar

pepper to taste (you won’t need salt)

– In a small bowl, mix the miso paste with hot water to thin out the paste. Add the rest of the spices and oil and combine.

– Pour over chicken, gently toss the chicken in the marinade. Cover and marinate for as long as you have time (Probably no more than 24 hours).

– Cook over medium/high heat (on stove or barbecue) for about 4 minutes per side depending on thickness.

NOTE: This marinade would also work on fish like halibut or even tofu… Chicken could be frozen in the marinade (if you didn’t take if from the freezer first).

Chorizo, chicken and saffron potatoes

Having friends come for dinner on a weekday always sounds like a great idea, but then comes the challenge of finding something to cook. On the rare occasion I entertain during the week I try to approach it the same way I approach weekday cooking for myself (but eliminate the microwaved leftover option). I want something I can make in advance and doesn’t need a lot of work for the actual cooking.

This has several make-ahead options, which I’ll outline in the recipe. This may appear to have a lot of steps, but it’s very easy and making even some of it in advance keeps this from being overly time consuming.

It should also be stated, that my friends who I made this for loved it so you’re not just taking my word for it.

Chorizo, chicken and saffron potatoes seems fancy, but is an easy make ahead dinner.

Chorizo, chicken and saffron potatoes

Serves 4

Chicken

1 package (approx 1 lb) chicken thighs or 4 chicken breasts

1 Tbsp paprika

2 tsp dried oregano

1 lemon juiced

1 Tbsp capers + 1 tsp of the liquid

1 tsp cayenne pepper (adjust for your spice preference)

2 tsp mustard powder

2 Tbsp olive oil

salt/pepper

-Cut chicken into 1/2 inch chunks, mix with all ingredients and marinate overnight. OR put chicken in marinade in the freezer and freeze until the day of cooking.

Saffron Potatoes

4-5 medium Yukon gold potatoes, peeled

1 lemon – zest and juice

1/4 cup olive oil

1 Tbsp mustard powder

pinch saffron

1/4 cup potato cooking water

1 tsp paprika

salt/pepper

-Cut potatoes into big chunks, about 1.5 inches, and put in large pot with water, bring to boil and cook until potatoes are almost cooked. About 10-15 minutes. (If you overcook the potatoes they will fall apart in the marinating liquid).

-While potatoes cook, mix spices, lemon, oil together in a bowl.

-Drain potatoes, saving 1/4 cup of the cooking water. Let cooking water cool slightly and add to the spice mixture.

-Put potatoes in the mixture, let marinate for 10 minutes, or overnight.

Assembly

1 package (approx 500 g) Spanish chorizo – chopped in to 1/2 inch chunks

1/4 cup grated manchego or iberico cheese grated

1/2 cup chopped Italian (flat leaf) parsley for garnish (optional)

-Heat oven to 400 degrees

-In a 9″ by 13″ (lasagna) pan combine the chicken, potatoes and chorizo with a little bit of the potato marinade. You don’t want the mixture to swim in liquid, but enough to meld flavours and keep things moist.

-Cook for 10 minutes, stir and increase temperature to 425 degrees and cook for another 10 minutes until chicken is cooked through.

-Garnish with a sprinkle of cheese and parsley.

Serve with a simple green salad.

NOTES: If you don’t eat pork, you could use a turkey sausage instead of chorizo…. If some of your guests eat pork and others don’t, you can split into two pans – one with chorizo and one without.

Indian lentils and chicken

Indian foods is one of my favourite things. My best friend of 20-plus years is of Indian descent and grew up around delicious food. One of my favourite Indian dishes is actually more of a side dish. Lentils (dal, daal, or dhal) are cooked with onions and spices and cooked down to varying consistencies. The consistency changes depending on the region of India. It’s not the prettiest food, but it’s delicious.

Indian chicken and dal. No matter how you spell dal (daal, dhal, dal) it’s my favourite.

My first attempts of making Indian food just didn’t work, but I’m blaming the recipes. I’ve finally had more success this year, especially with these two recipes, both of which I made once and then adjusted.

The (lentils) I tweaked quite a bit and this batch is way better than my first. I used two different kinds of lentils for more texture, because texture is good.

The chicken is really easy and tasty and fast.

These recipes goes great together, OR you can serve the lentils with an egg baked on top.

Serve with rice and/or naan (Indian flat bread).

Coconut dal (aka Indian lentils)  

Makes a LOT – approximately 7 cups

1 Tbsp cumin

1 Tbsp garam masala

2 tsp dried coriander

3 tsp tumeric

3 tsp dried chili (adjust)

2 tsp mustard seeds

1 lg garlic clove finely chopped

1/2 lg onion finely diced

1/4 -1/2 cup chopped fresh cilantro

1 can chopped tomatoes

1 can coconut milk

2 cups red lentils

1 cup brown lentils

4 cups water/stock

2-3 Tbsp canola oil

salt/pepper

-In a large pot combine the oil and dried spices and heat over low-medium heat until spices become fragrant and the mustard seeds start to pop. Then add onion and garlic, saute until starting to soften 5-10 minutes.

-Add the lentils and cilantro and combine with onion/spice mixture. Season with salt and pepper and then add all the liquids.

-Cook uncovered for at least 45 minutes, until lentils are soft (brown ones take a little longer, the red ones just break down more). Taste for seasoning and adjust, then cook for another 5-10 minutes.

-The longer this cooks the more the flavours will meld together. Making a day ahead is always a good option.

NOTES: If you have or can find fresh/frozen curry leaves add 5-10 to the spice mixture. This could also be made in the slower cooker, I’d recommend heating the oil and spices first… this freezes really really well.

Garam masala chicken  

Serves 3-4 people

1 pkg boneless skinless chicken thighs (appox 6-8)

1/4 cup plain yogurt (I like using Greek yogurt because it’s thicker and is more likely in my fridge)

1 heaping Tbsp garam masala

2 tsp dried cumin

1 tsp dried coriander

1 tsp cayenne pepper (optional)

1/2 tsp tumeric

splash of oil

salt/pepper

-Mix the yogurt, oil and spices together in a container. Add chicken and massage around so chicken gets a nice coating. Let marinate for 30 minutes to overnight.

-If you have a grill or barbecue use that to cook over fairly high heat. OR you can use a really hot pan or grill pan. You want it to get fairly dark and caramelized, but not burnt.

NOTE: If you wanted to make this further in advance, you could mix then chicken in the marinade and freeze it in a zip-top bag. It will continue to marinate as it defrosts… Chicken breast would also work.

Chicken and leek ragu

February’s cold snap lead to a lot of comfort food cooking. In my search for more comfort food to cook I was late in discovering an awesome food website called The Kitchn. This website has become my favourite cooking obsession because it’s full of yummy recipes and great tips for cleaning, organizing and decorating. What I like most about The Kitchn is it doesn’t assume we all have a huge kitchen or spend all our lives cooking, it’s actually just the opposite.

Chicken, bacon and leek ragu over store bought gnocchi.

This recipe combined some of my favourite ingredients, but I tweaked it a little to amp up the flavour.

I followed the instructions for Chicken ragu with bacon BUT I replaced some of the chicken with portobello and cremini mushrooms.

The recipe doesn’t call for any herbs/spices so I about 1 Tbsp of dried thyme, and next time would add a bay leaf. I also added 1/2 cup of chopped flat leave parsley at the end for a little punch of freshness.

Chicken, bacon and leeks braising together for a couple hours, what’s not to like?

I served it with store bought potato gnocchi, but think it would also be good with polenta or egg noodles. Like most sauces/stews it is almost better the next day and freezes like a dream.

My mom’s favourite chicken chili

I’ve mentioned before that my mom is a great cook. And sure she can make almost anything from scratch, but like the rest of us, sometimes she doesn’t have the time or desire. So, she’s also a good source of “put a bunch of stuff in a pot/pan/dish and you’re done” recipes. This is one of those.

I almost feel bad calling this a recipe, and I think it originated in a Costco magazine according to Sandy who passed it on to my mom who told me how to make it.

This white bean chicken chili is beyond easy.

White Bean Chicken Chili

1/2-3/4 of a cooked roast chicken (use a store bought one or leftovers)

1/2 onion chopped

1 can chopped tomatoes

1 can diced green chilies (optional)

1-2 jars green salsa (aka tomatillo salsa) – adjust amount to your taste

2 jars white kidney beans (or navy beans or one of each) drained and rinsed

3 cups chicken stock (add more or less for thickness)

1 pint of cherry tomatoes halved

1/2 cup fresh cilantro chopped (can add into soup or use as garnish)

Garnishes: Grated cheese, avacado, sour cream, lime wedges

-In a large pot, heat saute the onion and garlic with a little bit of oil until soft.

-Add in the canned tomatoes, salsa, chilies, chicken beans and stock. Bring to a boil and simmer for at least 10 minutes.

-Add in the cherry tomatoes, heat another five minutes

-Taste for seasoning, add more salsa if desired. Can be made ahead or frozen. Add fresh cilantro at end of cooking or for serving.

Recipes worth sharing

Sometimes work and life get in the way of doing much cooking, the last few weeks have been one of those times.

After I made these Mini Chicken Pot Pies I had either stepped away from the stove, ate leftovers or made a few less than awesome meals.

To make up for my neglect, here are a couple yummy recipes that I’ve made in the last few months but haven’t shared yet.

I’m not much of a baker, but I’ve made these Chewy Chocolate Chip Cookies a couple times now, and they are awesome. Thanks Martha.

These Asian Chicken Meatballs were in a Bon Appetit feature from January, but I can’t find it online. They’re very simple (like all meatballs) and delicious.

1 lb ground chicken (or turkey)

1/2 cup plain bread crumbs

1/3 cup minced scallions (green onions)

3 Tbsp minced ginger

2 minced garlic cloves

1 egg

2 tsp toasted sesame oil

2 tsp soy sauce

1/4 tsp kosher salt

1/4 tsp black pepper

Combine all ingredients. Form into 1 1/2 inch balls, brush with canola oil and bake at 450 degrees for 13 minutes.

NOTES: I also think these would make an awesome stuffing for dumplings. Put filling in a won ton wrapper and steam and/or fry for about 15 minutes.

Mini chicken pot pies

A friend of mine has been very into cooking in muffin tins lately. She’s made meatloaf cupcakes, lasagna and enchiladas. Using muffin tins for other things is a great idea for a lot of reasons including monitoring portion size, but my favourite is you get more crispy edges.

When I was talking to this friend one day recently and she was making chicken pot pie I had the lightbulb moment of making chicken pot pie in muffin tins. Every pot pie recipe has a different take on if the crust should be on the top or the bottom or both. If you couldn’t tell, I want crust all around.

A muffin pan filled with mini pot pies. Yum.

Please note the filling has to cool before being put into the crust, so consider that in your timeline.

This recipe makes a lot of mini pies (24 to be exact), but they freeze really well and so are great for lunches (especially if your office has a toaster oven) or just something yummy in the freezer.

Mini chicken pot pies

Makes 24 muffin size pies

1.5 Tbsp butter

1/2 onion finely chopped

3 cloves of garlic finely chopped

3/4 cup celery chopped

1 cup carrots (about 3 carrots) chopped

1 Tbsp dried sage (or about 1/4 cup chopped fresh sage)

1 tsp dried thyme  (or about 2 Tbsp fresh thyme)

4 cups swiss chard finely chopped (spinach or kale would work)

1/4 cup flat leaf parsley chopped

2 cups mushrooms chopped (optional)

2 cups chicken (about 3 large breasts) chopped

2 Tbsp butter

2 Tbsp (approx) flour plus a little more for dusting chicken

3 cups (approx) chicken stock*

Puff pastry – package with two sheets, defrosted

1 egg

-In a large saucepan, heat 1 Tbsp butter with garlic, onion, celery carrots and sage over medium heat and saute until veggies are starting to soften. Add in the mushrooms if using and cook for 2 minutes – season with salt/pepper.

-Add the chard, parsley and thyme and a splash of chicken stock. Cook until the chard has wilted to half its size. Put all the veggies in a bowl and set aside.

-Dust the chopped chicken in flour just to coat it. Put another 1/2 Tbsp butter in the saucepan, once melted increase to medium-high heat and add the chicken. Season with salt and pepper. Cook, stirring frequently, until browned and mostly cooked. Then add to bowl with veggies.

-Reduce heat to medium (you may need to take the pot off the burner for a couple of minutes) and add 2 Tbsp of butter, once melted add in 2 Tbsp of flour while stirring to combine and prevent sticking. Cook butter and flour for about a minute.

-Slowly start adding the chicken stock. Stir or whisk while adding the liquid so everything is evenly combined. Start with about 1/4 cup, once first round of liquid is thick (it won’t take long) add about a 1/2 cup and do the same. Slowly add the stock as the gravy thickens. You may not need a full 3 cups of stock, or you may need more. You want it to be about the consistency of gravy. (If the gravy isn’t thickening combine equal parts flour and stock or water in a jar or bowl and mix to combine and add it into the gravy, bring to a boil and it should thicken after a few minutes)

-Once gravy is thickened add the chicken and veggies back in, simmer until chicken is cooked. Taste for seasoning, add more salt/pepper as needed. Let cool for at least 30 minutes, or overnight.

-Heat oven to 375 degrees. Lightly spray muffin tins with cooking spray (unless you know they’re super non-stick).

-Roll out the puff pastry slightly, not so thin you can see the counter, but enough to get 12 squares/rectangles out of each sheet.

-Place the pieces of pastry into the muffin cup and gently press to the shape of the cup. There will be excess pastry, which will be folded over the filling to make the topping.

-Add in about a 1/3 a cup of filling to each cup. Fold over the excess pastry. The tops may not be perfectly covered and that’s OK.

-In a small bowl mix up the egg with a splash of water. Use a pastry brush and lightly coat the pastry.

-Bake for 25-40 minutes until tops are lightly brown.

NOTE: You could replace the puff pastry with pie crust if you prefer…  You could also use the filling for a full-size pie, but it would be less fun.

Chicken and chick peas with chard

The biggest challenge with trying to eat healthier early in the new year is that it’s also damn cold. When the temperature drops, who wants to sit around with a light meal? Not me. I want something to warm me up from the inside. The problem is, many cozy, comfort foods aren’t the healthiest, many feature delicious things like cheese, pastry, pasta, cream …. sigh.

I created this recipe based on trying to fulfill a craving for something hearty, but make it healthy too. I picked a few healthy things I also enjoy and came up with this quasi-stew.

This quasi-stew is so comforting you’d almost thing it’s not good for you.

Chicken with chick peas and greens

Serves 4

3 boneless skinless chicken breasts – cubed

1 can chick peas – drained and rinsed

2 cups mushrooms roughly chopped

1 large bunch swiss chard – separate the stem and leaves, all chopped

Roughly 2 Tbsp flour (enough to dust chicken)

½ bunch kale – large middle vein removed – chopped

¼ fennel bulb – thinly sliced

½ onion roughly chopped

3 cloves garlic roughly chopped

3 Tbsp fresh tarragon – chopped (use a little less if using dried)

1 Tbsp fresh sage – chopped (use a little less if using dried)

1 lemon – zest and juice – separated

2-3 Tbsp Dijon mustard

2 cups chicken stock

Olive oil

Salt/pepper

-In a large skillet put between 1 and 2 Tbsp of olive oil, the onion, garlic and fennel and over medium-low heat sauté until lightly brown, add the sage and lemon zest. While this is cooking, toss the cubed chicken breast in flour, salt and pepper. (The flour helps keep the chicken from drying out and helps thicken the sauce.)

-Increase the heat to medium-high and add the chicken, cooking until browned, but not fully cooked. Remove and set aside.

-Combine the chicken stock, Dijon, tarragon and lemon juice in a bowl or measuring cup. Set aside.

-Add the mushrooms and cook for 3-4 minutes, season with salt/pepper and add in the stems of the chard. Cook for another 2 minutes until stems start to soften and add the chick peas.

-Add half the chard and once it wilts slightly – creating more room in the skillet – add the other half. Let that wilt slightly and add the kale. Season with salt/pepper.

-Add the liquid and the chicken, combining everything.

-Cook for another 5 or so minutes until the sauce has slightly thickened (it won’t be super thick)and the chicken is cooked.

(I served this with brown rice, but it would be good with toasted pita bread or on its on)

NOTES: You can use whatever greens you like or can find, you can combine them or use them solo…. This dish reheats well (and would work in the freezer), just add a little more liquid before reheating to help rebuild the sauce.