Savory Spanish Smoked Paprika Adobo Chicken

           My favorite chicken part is the leg-thigh quarter.  I’ve given you several recipes for it in the past.  There are several advantages over the more popular breast, in my opinion. First is flavor. Not only does the meat itself have more flavor, but since it needs to be cooked a little longer, any sauce, rub, herb or other seasoning has a chance to penetrate the flesh.

                Another advantage to this particular recipe is that it needs very little attention once it has been popped into the oven, making it a great dish for a company dinner. 

                As I did with earlier recipes, I put some flavorings under the skin.  You may not be a skin-eater, but I always encourage cooking any chicken part with the skin on. It retains moisture, and can always be peeled off after cooking.

                This recipe is very Spanish in its flavors.  Be sure to use the Spanish smoked paprika called pimentòn. It’s available in some supermarkets, specialty markets or at Penzey’s.  This adobo marinade is also wonderful on pork or full flavored seafood. 

                Spanish-style chorizo is a dry sausage, like a salami. The fresh (raw) Mexican-style chorizo won’t work in this. I used the chorizo from a package of sliced Spanish-style deli meats from Fresh Market. It also includes jamon serrano (a prosciutto-like ham) and salchichon.   I'll use the jamon and salchichon for sandwiches sometime in the next few days. If you can’t find the Spanish selection package, use sopressata or other Italian salami. 

                I used a combination of yellow and red grape tomatoes because I like the contrast and slight difference in flavor.  If you’d rather just use one full container of the red ones, the dish will still be delicious.

Spanish Chicken in Adobo

 Adobo marinade:

8 cloves garlic, peeled, finely chopped
1 tbsp. kosher or sea salt
3 tbsp. Italian (flat) parsley leaves
1 ½ tbsp. Spanish smoked paprika
1 tsp. dried oregano, crumbled
1/3 cup olive oil
To finish:
6 chicken leg quarters
6 thin slices Spanish chorizo or other salami
6 thin slices Swiss cheese
2 tbsp. olive oil
3 cloves garlic, thinly sliced
1 cup minced onion
¾ cup dry white wine
2 15-oz. cans chickpeas, drained
½ container yellow grape tomatoes
½ container red grape tomatoes
1 bag baby arugula

                Place all marinade ingredients except the olive oil in a food processor and pulse to chop finely.  Drizzle in the olive oil and pulse a few more times.  Remove 3 tablespoons of the mixture and reserve.

                Loosen the chicken skin on each piece and place one each of cheese and chorizo underneath, with the cheese closer to the flesh.  Place about a tablespoon of the adobo under the skin and spread it all around.  Use the rest of the mixture to rub all over the outside surface of the chicken and place in an oiled baking pan. Cover and reserve at room temperature for up to an hour. You may also do this in the morning and refrigerate, taking it out of the fridge about an hour before baking.

                In a heavy skillet heat the 2 tablespoons of olive oil over medium heat. Add the garlic and stir a couple of times.  Add the onion and cook until the onion is soft but not at all browned.  Add the reserved adobo marinade and cook, stirring, a couple of minutes.  Add the wine and chickpeas and simmer until the wine is reduced by about a third.  Turn off the heat and stir in the tomatoes.

                Preheat the oven to 400^o. Place the prepared chicken in the oven and roast for 15 minutes, then reduce the heat to 375^o. Continue to roast for another 30 minutes, then pour the chickpea mixture into the pan, scraping any bits that might cling to the pan.  Spread the chickpeas around the chicken, shake the pan a couple of times and continue to roast for another 15 minutes.

                To serve, place a handful of arugula on each plate. Top with the chicken, then ladle the chickpea mixture with their juices over the top.  Serve at once with crusty bread to soak up the sauce.   Serves six.

Spanish Chicken with Kumquats

It started with a basket of kumquats at the market. They looked so cute, I had to buy them.

I had had a chicken-fennel dish at a Spanish restaurant in Philadelphia. I’d already gotten chicken thighs and fennel so I thought I could incorporate the kumquats into a similar dish. There was spinach in the restaurant dish but my husband doesn’t like the texture of cooked spinach so I picked up some kale instead. Instead of getting limp and kind of slimy, it keeps it’s curly looks, even when cooked enough to be very tender.

I like to use bone-in chicken thighs. The bones add a lot of flavor on their own, and the dark meat can be braised long enough to absorb lots of flavor from the cooking juices without drying out. I leave the skin on as well. It too adds flavor, and can easily be removed at the table by those who prefer skinless poultry.

Spanish smoked paprika is now pretty widely available. It might be called pimenton, the Spanish term for this wonderfully aromatic seasoning. It’s available in hot or sweet. I mostly use the sweet form but if you like a little more spice, you can certainly substitute the hot variety.

If you don’t have sherry wine vinegar, I’d advise you to pick up a bottle. It’s got a full round flavor that also makes a great vinaigrette or a condiment drizzled over grilled meats. However in a pinch, red wine vinegar could be substituted.

I served it in a flat soup bowl on top of creamy mashed potatoes, but if you prefer, a rice pilaf would also make a nice accompaniment. A crisp green salad is all you need to make it a lovely meal. Overall, I must say it was a wonderful dish and I will be making it again.

SPANISH CHICKEN-KUMQUAT STEW

12 bone-in, skin-on chicken thighs
Salt and pepper
3 tbsp. olive oil
8 cloves garlic, peeled and sliced
1 12-oz. bag frozen pearl onions, thawed
1 bulb fennel, white part, cored and slivered
1 tbsp. Spanish sweet smoked paprika
½ cup sherry wine vinegar
2 cups chicken stock
1 cup kumquats, sliced
1 bunch kale, stems removed, sliced

Preheat the oven to 350o. Sprinkle the chicken with plenty of salt and pepper. Heat the olive oil in a heavy skillet over medium-high heat. Brown the chicken very well on the skin side, then turn and brown the underside. As they brown, remove them to a baking dish just large enough to hold all the pieces in one layer.

Pour off all but 2 tablespoons of fat from the skillet. Lower the heat to medium. Add the garlic and stir a couple of times. Add the pearl onions and fennel. Cook, stirring occasionally, about 5 minutes. Add the smoked paprika and stir to cover all the vegetables.

Add the vinegar and cook until reduced by about half. Add the chicken stock, bring to a simmer and pour over the chicken. Cover and bake for 15 minutes. Remove the cover and add the kumquats. Add the kale, pushing it down into the liquid. Cover again and bake another 20-30 minutes, or until chicken is very tender. This can be then kept in a 250o oven for up to an hour, until ready to serve. Serves 6 to 8.

NOTE: Kumquats should be available until at least the end of March.