Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [7]
4. Transfer to the oven and cook until the clams and mussels have opened up, the liquid is mostly absorbed, and the rice is almost cooked through, about 10 minutes.
5. Remove the paella from the oven and cover with foil. Let it sit for another 10 minutes before serving. (The rice will continue to cook and absorb liquid as it sits.) Serve garnished with the chopped parsley.
6 to 8 servings
CHICKEN PAPRIKASH
Here’s a delicious old-fashioned chicken dish from Hungary. Try it for yourself; it’ll be a family favorite in no time. If it’s too spicy for you, serve it with additional sour cream—it’ll still be authentic.
3 pounds chicken thighs, trimmed of excess fat
2 tablespoons Hungarian sweet paprika
2½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
3 tablespoons vegetable oil
1 onion, thinly sliced (about 2 cups)
1 green bell pepper, cut into ¼-inch strips (about 1½ cups)
1 red bell pepper, cut into ¼-inch strips (about 1½ cups)
½ teaspoon cayenne
3 sprigs fresh marjoram, plus 2 tablespoons chopped
2 teaspoons minced garlic
1 cup dry white wine
1 cup canned diced tomatoes, with juice
1 cup chicken stock or canned low-sodium chicken broth
8 ounces egg noodles, cooked and tossed with 2 tablespoons butter, for serving
½ cup sour cream, plus more for serving if desired
2 tablespoons chopped fresh parsley
1. Place the chicken in a medium bowl and season with 1 tablespoon of the paprika, 1 teaspoon of the salt, and the black pepper. Mix well to combine. Add the flour and toss until evenly coated. Shake the chicken to remove any excess flour, then set it aside on a plate.
2. Heat the oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add the chicken pieces to the pan, skin side down and in batches if necessary, and cook until nicely browned, 3 to 4 minutes per side. Remove the chicken pieces and set aside.
3. Add the onion, bell peppers, cayenne, marjoram sprigs, and remaining 1 tablespoon paprika and 1½ teaspoons salt and cook, stirring as needed, until softened, about 10 minutes. Add the garlic and cook for 1 minute longer. Pour the wine, tomatoes and juice, and stock into the pan. Return the chicken to the pan, nestle the pieces in the sauce, and bring to a boil. Reduce the heat to low, cover, and simmer the chicken until fork-tender, about 1 hour.
4. To serve, remove the chicken from the pan and set aside on top of the egg noodles in a warm place. Add the sour cream to a small bowl. Whisk 1 cup of the sauce from the pan into the sour cream, then carefully whisk the sour cream mixture into the hot sauce remaining in the pan. Stir in the chopped marjoram and parsley and remove from the heat. Spoon the sauce over the chicken and noodles and serve immediately.
4 to 6 servings
CHORIZO AND POTATO QUESADILLAS WITH CILANTRO-CHILE CREMA
Well, you know how much I love chorizo. I couldn’t help putting it in these quesadillas with some diced potatoes for one knockout meal. Don’t skip the cilantro-chile crema; it is super-easy to put together and really is the icing on this cake!
1½ pounds Idaho potatoes, peeled and cut into ½-inch cubes
Kosher salt
1 ¼ cups sour cream
2 tablespoons sliced green onion, green part only
1 serrano or jalapeño chile, seeded if desired and minced
½ teaspoon minced garlic
1/8 teaspoon cayenne
¾ cup lightly packed fresh cilantro leaves
1 pound fresh chorizo sausage, removed from casings and crumbled
1½ cups minced red onion
Freshly ground black pepper to taste
6 large burrito-size flour tortillas (10-inch diameter)
¾ cup chopped red bell pepper
3 cups grated Colby Jack cheese (12 ounces)
3 tablespoons vegetable oil
1. Place the potatoes and 2 teaspoons of salt in a small saucepan and add enough cool water to cover the potatoes by ½ inch. Bring to a brisk simmer over high heat and cook until the potatoes