Sara's Roast Chicken with Sage and Garlic for dinner last night. Very flavorful and

Oh my, this looks great Curious. I'm curious, Curious, where did you get the

22 sage leaves? Did you have to buy two packages, or were they home grown?

 
My pot of sage barely made it through the summer. I harvested the leaves and it looks pretty bare.

It's time to go herb shopping and start over. I still have chives, lemon grass, rosemary, oregano and a bit of basil. The rest succumbed to the summer heat and humidity long ago.

 
I had a feeling your sage might be homegrown. Lucky dog you are to pluck some good herbs when you

need them! I might try one or two herbs out on my screened-in patio, but I'm not sure if they'll get enough sunlight. The sunlight is moderate at best.

Man, would I love to grow some lemongrass like you!

 
Paella with Chicken & Chorizo was a really delicious way to use up roast chicken.

I used homemade chicken broth from roast chicken bones and charred. I also charred and peeled two red peppers instead of using jarred.

Paella with Chicken & Chorizo

2 Tbs olive oil
1/2 lb chorizo, cut into 1/2-inch pieces
3 cloves garlic, minced
1 large Spanish onion, finely diced
kosher salt
2 cups medium-grain Spanish rice
1/2 tsp pimento de la vera or hot paprika*
large pinch saffron threads
4 cups low-salt chicken broth
2 cups diced leftover chicken
2 bay leaves
2 jarred roasted red peppers, cut into strips
1 cup frozen petite peas, thawed
1 lemon, cut into wedges, for serving

1. Heat the oil in a large paella pan or a 12-inch skillet over medium-high heat until shimmering hot, about 1 1/2 minutes. Reduce the heat to medium, add the chorizo, and cook, stirring a few times, until it browns, about 2 minutes. Add the garlic and onion, sprinkle with salt (about 1 teaspoon) and cook, stirring, until the onion softens and becomes translucent, about 6 minutes. Add the rice, pimenton, and saffron and cook, stirring, for 1 minute. Add the broth and bring to a boil. Stir in the chicken and bay leaves. Reduce the heat to a simmer and cook until the rice is tender and all the liquid is completely absorbed, about 20 minutes.

2. Top with the roasted red peppers and peas, cover, and let rest for 5 minutes, then serve with the lemon wedges for squeezing over the rice.

Servings: 4

Tips

*Pimenton de la vera is a smoky paprika produced in the western part of Spain. It's available in most gourmet food markets, or you can use Hungarian hot paprika - you'll just miss that smoky essence.

This recipe is from a cookbook called 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfeld of Fine Cooking magazine.

 
What a wonderful and creative way to use up your leftover chicken. I just so happen

to have pimenton de la vera and just enough saffron to make this one day.

I've been yearning for paella and this looks not too difficult (yeah right, that's what I always say until I get into the thick of it...)

Thanks for sharing Curious.

 
A question Curious. Did you use a paella pan ? I don't have one and the recipe seems a lot

for a 12" skillet. I only have a 11" fry pan or a 13" chef pan that I use in lieu of a wok but it's 3.5" high and that's certainly not how a paella pan is designed. What would you suggest I use?

 
Sandy use the wider chef's pan. The paella should be shallow. It's OK if the pan is not as shallow

as the actual paella.

In my experience, paella pans don't come with lids. If your pan doesn't have one, use a pizza pan or just cover it with foil while steaming the rice.

 
Sandy, I used a 12-in All-clad skillet, I have one of those universal lids that just fits the

skillet and used it. I agree, a wok or saute pan would work just fine.

 
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