Tags
bomba rice, chicken broth, chicken thighs, chorizo, fire-roasted tomatoes, Garlic, Green beans, herbs, Mushrooms, olive oil, Peas, piquillo peppers, saffron, smoked paprika, tomato paste, white wine
Paella (“Pa•ā’•ya”). Let’s all say it. Now, let’s picture a lovely, warmish afternoon, the sun is shining through the olive trees, as you sip a robust Tempranillo and watch the coals turn white…it’s almost time to put the paella pan on the fire…it’s going to be a lovely afternoon, indeed. Continue reading
As you know, The Goddess loves fruit with savory things. The spices are the “warm” spices—allspice, coriander, smoked paprika. And nectarines. There isn’t much that’s better than a juicy, ripe nectarine, eaten out of hand, with the juices running down your chin. God, I need a cigarette, just thinking about it. This dish combines the sweetness of nectarines, sweet potatoes and juicy chicken thighs seasoned with those “warm” spices, all in one pan. 
Last fall we visited the Iberian peninsula. If you haven’t been to either Spain or Portugal, it should definitely be on your list, and soon. The food there is so delicious. The flavors so bright and un-muddy. This is what inspired this chicken. It took me back to Sevilla. 
This is an excellent Instant-Pot recipe. Brown it and cook it all in the same pot. To quote Ina Garten, “How easy is that?” And, it’s just so damn delicious, too! 
I had paid a visit to the local Penzey’s, where I encountered the lovely, well-informed and very interesting, Kristen. She recommended their Turkish Seasoning, and I’m so very glad she did…that was the impetus for these lovelies. 
The Goddess was out and about today in search of yarn. That’s right. She doesn’t live by cooking alone! Anyway, she was planning on have lunch at Torange. And sadness…they’ve closed. They were such lovely people and the food was wonderful. They were even nice enough to sell her sumac and barberry, which, if you aren’t familiar with either of these, you need to find them and start using them. So, in memory of Torange, she decided to make this chicken. 
Boneless chicken thighs are a natural for stuffing. The cheese-stuffed jalapeño is a perfect way to keep the cheese from oozing out of the thigh and giving the whole thing a nice little Zing!! A pan sauce, a Cuban tamale and dinner is served. 
This is true fusions cooking. Seriously. Citrus and plums? From Persia you have cinnamon, cloves, coriander, cumin and oranges…and then there are those plums. Oh wait…that’s also Indian, isn’t it? Hmmm…but just to confuse things further, there’s some Sichuan pepper, allspice and hot chilies in the mix, too. 
Goddess Cooks 