This Spanish-inspired pilaf is made with chicken, chorizo, tomato, saffron and garlic.
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During the addition of the meats to the dish, the narrator specifies "no stirring." What's the reason for not stirring the meat? (During the chicken meat addition she says stirring will decrease the pan's temperature, but wouldn't adding the cooler meat [or any ingredient] drop the pan temperature regardless if the meat's stirred or not?) I can think of only one reason not to stir, and that's to enhance creation of the fond. Am I right?
One of the most tempting things to do when trying to pansear food, is to jump right in and stir. In the case of this dish, watch how we add the chicken. At first, only some of it hits the bottom of the pan. If we were to spread this out all over the bottom of the pan, the cold meat would cool the pan down more. If the pan cools too much, the meat could stick and not brown properly. You want to maintain as close to the right temperature as possible. So add, don't stir, wait, wait, until the temperature rises, then stir, wait, wait, then once the chicken is hot... go to town.
Thanks for the reply, Joe. Now, a follow-up question: I've always read when browning/searing meat, not to crowd the meat in the pan because otherwise the meat will steam, not brown. Yet the chicken in the video is put in on top of the chorizo with no room between the pieces of meat. How does this recipe get around that?
Ken, You should be teaching about cooking :) Yes, if you want to brown/sear, you should not overcrowd the pan as this does result in some steaming. For this dish though, we actally end up steaming (the rice and when we add the chicken back to the pan) so a little steaming is okay. The more important thing to keep in mind here is to maintain pan temperature. Temperatures in cooking are one of the more important element in my opinion. The video does not show it too well (my apologies) but I actually stacked the chicken up a bit to avoid covering the entire bottom of the pan. Again, I wanted to gradually heat the chicken up before stiring around. Add and wait.... Hope this makes sense. Joe
First time I made this I was unable to get fresh Chorizo, so I used cured and added it with the chicken instead of before. My family liked it so much I made it the very next week but I used fresh sausages and followd the recipe exactly. It was even better.
We drank an Austrian Grüner Veltliner and it was a perfect match.
For me it is always about taste accompanied by how my plate looks when ready to serve. I am trying this recipe for the first time tonight for my sons girlfriends parents (first meeting of the families) and want everything perfect.
I guess I have to buy some nice little casserolettes to place on the main dinner plate surrounded by the vegies??? I thought I'd accompany with the french green beans and the baked carrots, both easy additions and figure out some other garnish
Kevin, the main reason for the wine is to add the acidity (thats why you always cook off the alcohol). You'll find many recipes calling for either wine, lemon juice, or vinegar and all for the same reason; acidity to balance the flavours of the dish. When choosing wine for this dish its best to use an acidic white that's has very little to no oak. Options that come to mind are Spanish Albariño, Austrain Grüner Veltliner, Pinot Gris/Grigio, dry reisling, and unoaked Sauvignon Blancs. Also, I never cook with a wine that I won't drink and often I'll cook with the same wine that I'm using to accompany the meal. Cheers!
Green beans and the baked carrots are a good choice. If you are looking for another option, a nice salad would go well with this one for sure - maybe even as a starter. The spinach salad with goat cheese and maple walnut dressing is amazing.
Good luck. Let us know how it goes.
Once again Rouxbe has made me look like a true chef. This recipe was so full of flavor and a breeze to make. I used the cured Chorizo, not knowing that my grocery had the fresh, but it was still very good. I also added the prawns which added that extra texture. Next time I will use the fresh Chorizo for sure. Thanks again Rouxbe!
So I made this dish the other week, and it went really well. I certainly recommend it. However, I would like to say that the onions and celery took way too long to reduce, and were a bit overpowering in the dish. I would personally cut back to 1 Vidalia Online, or 2 smaller sweet onions for this dish. I also would cut back a bit on the saffron threads as the dish turned out a bit too bitter from the Saffron, I would add about 1/2 a tsp of threads. Lastly, make really sure you don't add a bitter wine... I used a local variety that I thought was more of a Pinot, and turned out to be more of a Resiling which killed a lot of the flavors in the dish. I think the wine adds a lot to the overall taste of the dish and choosing the right wine is paramount to your success with this dish, so make sure you choose something that either has a very clean flavor or isn't too overpowering to rule out the saffron and paprika.
Good Luck! and it really is a great dish.
I don't usually make this type of recipe as I am not a sausage eater but I found this dish to be very tasty. I bought spicy chiken chorizo at Trader Joe's in Washington as I couldn't find Spanish. I have no idea what the difference in taste would be. I had to cook the rice a little longer ( I used jasmine and don't know if that is a medium rice). I also followed the suggestion to reduce the saffron - I don't find it overpowering but I do find it expensive:) I think I was tempted to try this because of all the comments. I enjoy reading them and especially got a chuckle out of all the name changes:) I guess I am now a suasage eater as I was eating those pieces before the chicken.
This actually might not be the best dish for making the day ahead unless you are very careful (food safety-wise). Few considerations:
1. Rice needs be cooled quickly after cooking if you are going to save it for the next day. You can do this by spreading it out flat on a baking tray right after cooking to cool before refrigerating it, not before.
2. If you did decide to make this the day ahead, which you could, you'd also have to ENSURE that you bring the entire dish and all the ingredients back up to 165 - 170 degrees Fahrenheit or higher to ensure that it is food safe.
3. The rice will also absorb all the liquid in the dish so you will have to add additional liquid when reheating (stock or tomato juice) or it will be quite dry.
So it can be done ahead, but my suggestion would be to prep everything the day ahead instead (this is really what takes all the time). Then about an hour before you want to eat, it will only take you only about 15 minutes to throw it together, slap on the lid and then you can head back to the game while it cooks on low heat.
Besides...it will make your house smell amazing while it's cooking and everyone will be salivating.
Hope this helps.
I tinkered with this recipe in the following ways:
1. Following Paul R.'s advice, I only used one onion and one stalk of celery;
2. I used an extra link of chorizo (because who doesn't like more chorizo?);
3. I omitted tomatoes entirely, as I just don't care for tomato chunks;
4. I used 2 cups of chicken stock instead of the tomato juice/stock mix;
5. Lastly, I deglazed with red rather than white wine – didn't have white on hand.
And it was delicious! One minor quibble – the chicken doesn't absorb as much flavor as I'd like, and is bland compared with the chorizo. Perhaps there's a way to marinate the chicken ahead of time in compatible spices. But again – it's only a minor quibble.
As a bonus, the leftovers microwave well. That's not what chefs want to hear, I know; but when my wife brings lunch to her teaching job, it's how things have to be heated up.
Thanks Jared for sharing your tweaks...sounds good. For the chicken you bring up an interesting comment...you could try brining it first for added moisture and flavor. Or like you said marinating it would also be a good idea...even just some garlic, lemon juice and olive oil would be nice.
As for microwaving the leftovers....if it works...it works! It's better than going out for some fast-food for lunch!
IN MY COUNTRY WE EAT RICE EVERY DAY AND THEY WILL CALL THIS AN ARROZ APASTALEDO DE CHORIZO Y POLLO. WE MAKE CHICKEN RICE, PORK RICE, BEEF, SHRIMP, CARROT, ONION AND MANY OTHER TYPES JUST TO CHANGE FROM THE WHITE ONE WE ALWAYS EAT. LEARNING OF ASIAN FOOD I HAVE BEEN MAKING NASI GORENG THAT IS FRIED RICE DONE IN THE WOK FREQUENTLY AND IS ONE OF MY FAVORITES WITH RISSOTO.
BUT WHAT CAN I SAY IT IS ANOTHER DELICIOUS RECIPE YOU CHAIR WITH US, THANKS