This Spanish-inspired pilaf is made with chicken, chorizo, tomato, saffron and garlic.
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I made this the other day and it was a great hit with me and my family. I used cooked chorizo since it's all I had available and it was still good.
Normally I always make sure the chicken is fully cooked BEFORE I take it out of a dish but your recipe suggested partially cooked at that point and it worked out better. Really enjoying Rouxbbe.com! Thanks again.
Not sure exactly went wrong for you as I have never cooked this in a rice cooker. Also, I am not sure of your rice cooker and how it works. I think that perhaps you may just have to do as you suggested and try using less water next time. Cheers!
I love this recipe and decided that I would try with brown rice to add some whole grain. I used 2.75 cups of liquid for 1 cup of brown rice and while the rice absorbed most of the liquid (after cooking for 1.5 hours with a heavy lid), the rice did not cook through. Most of the rice was quite crunchy. It was very strange! We had waited so long that I couldn't give it anymore time - usually brown rice is cooked in 40 minutes. I think I will stick to white rice for this recipe.
I count this "experiment" (I'm no longer calling them recipes) a real success; not because it was well received and liked, but because I learned some things.
I didn't have saffron threads so substituted ground saffron (1/4 tsp); it was too strong. The rice was underdone so I added ten minutes off the heat at the end; which made the chicken dry. While the onion was tender, the celery was not. I used a Mexican Chorizo which (with the pepper flakes) made it a little too hot for my wife.
1. Trust instinct and become more involved in the process; I should have actually tasted the celery for doneness early on.
2. Again,should have checked the rice for doneness before adding chicken back.
3. When changing some of the ingredients, always consider their effect on the other ingredients (especially when it comes to heat).
4. When I don't know an absolute equivalent (saffron), add very little at a time and taste. In this case 1/8 tsp saffron would have been plenty.
5. This was the first time I truly used Mise en Place. I have to say the whole process never felt like work, and I never got "temperamental" :o)
Still, it was good enough to eat and to consider making again. More, it has helped me to get my head away from the "follow the recipe" mentality and more toward engaging the process, and learning to trust my instincts.
Just try to find tomatoes that do not contain citric acid etc. (as per the canned tomato Drill-down). As for San Marzano you might want to try calling some of the local Italian shops and/or higher end grocers. I used to live in Victoria and I am sure you will be able to find them. I also know that Victoria has some great restaurants so you could always try calling some of them as well. Hope this helps. Cheers!
With Chorizo Saffron Rice and peas
Marinade for Chicken:
2 oz Achiote Paste
6 Tb lime juice
2 Tb vinegar (I use red wine vinegar)
2 Tb oil (I use grapeseed)
1 tsp dried oregano
½ tsp dried cumin
1 tsp Chili powder (use Mexican Molido if you can find it)
2 cloves garlic minced
1 Tb chipotle adobo sauce (use 2 or 3 of the peppers for more heat)
2 tsp salt
1 tsp black pepper
½ tsp cayenne pepper
¼ tsp cinnamon
1 Tb dried Cilantro
Mash the Achiote paste in a bowl and add the other ingredients and mix well it makes about a cup and is good on grilled meats, seafood and poultry.
For the Main dish:
3 chicken breasts cubed (place in marinade for at least 1 hour)
3 links of Chorizo (either Mexican or Spanish will work)
2 stalks of celery (medium dice)
2 lg onions (medium dice)
4-6 cloves of garlic (minced)
1 28 oz can of whole tomatoes with juice (I use plum and dice into chunks)
2 cups of chicken stock
2 tsp Saffron threads
3 tsp dried oregano
½ tsp chili flakes (you can add more to your taste)
1-2 Tb Spanish Paprika (Hungarian works just fine)
2 tsp kosher salt (or course sea salt)
2 tsp ground black pepper
1 cup of medium grain rice ( I prefer Valencia rice for this dish but any parboiled rice will work)
½ cup wine ( I use Sherry but white or red works just as well)
¼ olive oil or canola
10-12 Pequin chili’s (if you cant find them leave them out)
8 oz frozen peas
¼ cup fresh cilantro chopped (save a few leaves for garnish)
Sour cream or Crème Fraiche as a condiment
Other things you may add:
½ cup each of roasted red and yellow bell peppers
8 oz frozen or fresh corn
Making the dish:
Heat the ¼ cup of olive oil over medium heat and toss in the Pequin peppers and cook them for 2-3 minutes and then remove and discard them.
Add the chorizo (if Mexican chorizo remove from casing and break it up) If Spanish hard chorizo cut into slices and cook for 3-4 minutes to release the oil and start the browning, next move the chorizo to the side and add in the chicken reserving the remaining marinade to add later. Let the chicken cook for a few minutes before turning it to allow it to caramelize, do not fully cook the chicken. After about 5 minutes add the remaining marinade and cook for an additional 2-3 minutes. Remove the chicken and chorizo and keep warm (do not remove the oil you were cooking in). Add the celery and onions and cook until translucent, then add the garlic cook for 1 minute and then add the rest of the dried herbs and spices, stir to mix well and then add in the rice and sauté for 1 minute. Deglaze with the wine and scrape the bottom to get the browned bits loose, once the wine has evaporated add the tomatoes and the chicken stock and bring to a boil, as soon as it comes to a boil reduce to a simmer cover and let cook for 15 minutes without peeking. At the end of 15 minutes remove the lid and add the frozen peas and the warm chicken and chorizo do not stir at this point. Put the lid back on and leave for another 10 minutes remove the lid add the cilantro and fold everything together adjust seasoning as required and allow to sit off the heat for 10 minutes before serving.
Garnish with the sour cream or Crème Fraiche and fresh cilantro.
I watched the chorizo video but didn't get a great sense of the differences between Spanish and Mexican soft chorizo. As you probably guessed from the nature of my question, I substituted Mexican soft chorizo (without a casing) for the Spanish soft chorizo found in the recipe because I didn't find Spanish soft chorizo in the local stores that I frequent. I'm wondering if the differences in flavor would justify a mail order for this ingredient?
I thought this recipe tasted amazing with the Mexican chorizo. I also tried Timothy C's marinade for the chicken. It was very good -- really, pretty similar to the achiote marinade recipe from this site's archives. I thought the saffron level was perfect for this recipe.
I also tried the spinach salad with the maple walnut dressing with this recipe. The flavor combination was fantastic.
Thanks for the recommendations.
You asked your question on Monday, so I'll give it a go!
Short answer; No need to mail order in my opinion. Spanish chorizo is smoked/cured and for the most part can be eaten as is, no cooking required. Although, thats not to say raw Spanish chorizo isn't produced, it is but harder to find as you mentioned and must be cooked. Mexican chorizo; raw must be cooked. Taste: Spanish has more of a smoke flavor do too the process and the smoked paprika/pimentón ahumada used in abundance. You can add more smoked paprika to your raw/crudo Mexican chorizo and have similar flavors. Mexico does have cured/seco(dried) chorizo; a familiar brand is Alanís Selecto; which I believe is imported to the states. Ask you grocer or specialty shop for it or if they have any chorizo seco, essentially Spanish chorizo. With that said: if you want the real deal look for Longaniza. This is the freshest of all and extruded into natural casings, giving it a unique and authentic flavor. You can poach or bake in the casings and then slice into rounds to fry or use in other preparations. Or...as a whole fried sausage on a roll with sweet(red/yellow/orange)peppers. You have many more options with preparation when using longaniza and the flavor is incredible.
Hope this helps.
It looks like I forgot to tag this discussion board to my email, so I missed your response until I went back today. I will definitely be making this recipe again and since I have more Mexican soft chorizo in my fridge, I will just add a bit of smoked paprika to make up the difference.
Based on your thorough write up, I do think that I want to find Longazina and give that a try. I'm wondering if the Longazina is spicier (hotter) than the Mexican chorizo, which would be consistent with cured Spanish chorizo that I have on hand at all times because it is such a versatile amendment to other dishes.