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.

A variation on one of my favorite dishes!

A few years back, one of my columns was for chicken leg quarters with peperoni and fontina cheese under the skin, roasted atop a bed of potatoes and onions, with fresh thyme.  I thought it was the perfect company dish, needing no attention after putting into the oven, inexpensive, and visually appealing.  Every few months I still get a note from someone who had made it again and who loved it as much as I did.     

Recently I had an out of town guest and invited a few of her friends to join us for dinner.  Once again I went for chicken leg quarters, but with a little different touch: orange and rosemary.  Instead of white potatoes, I used sweet potatoes, and added a handful of whole garlic cloves.  The only other difference was that I did open the oven to brush on a marmalade glaze a couple of times near the end of the cooking time.  With roasted asparagus and a salad, everyone agreed that this recipe was a keeper!

ROSEMARY CITRUS CHICKEN

4 chicken leg quarters, trimmed of excess fat

4 slices smoked gouda cheese

About 1/3 cup olive oil

3 lbs sweet potatoes, peeled, cut into 2” chunks

8 cloves garlic, whole, peeled

1 pkg fresh rosemary

1 cup orange juice

½ cup dry white wine

Salt and pepper

½ cup orange marmalade

                Preheat the oven to 350^o.   Carefully loosen the skin of the chicken and slip one slice of cheese under each one.  With a couple of tablespoons of olive oil, grease a baking pan just large enough to hold the chicken in one layer.  Place the sweet potatoes in the pan and scatter the garlic cloves among them.  Place the chicken on top and brush with additional olive oil.

                Finely mince one tablespoon of fresh rosemary and reserve.  Tuck a large sprig under each chicken piece, reserving the rest for garnish.  Pour the orange juice and white wine over the chicken and sprinkle with salt and pepper.  Place in the oven and roast for 45 minutes.

                In a small saucepan melt the marmalade and stir in the reserved chopped rosemary.  When the 45 minutes are up, brush the chicken with about half the marmalade mixture.  Return to the oven and bake another 15 minutes.  Brush again with the remaining glaze and return to the oven until chicken is golden brown, another 15 minutes or so.

                Remove from the oven, tent with foil to keep warm and drain off the pan juices.  Over medium high heat, reduce by half.

                To serve, divide sweet potatoes among four plates, top with a chicken leg quarter and drizzle some of the pan juices over all.  Garnish with remaining fresh rosemary and serve at once.  Serves four.