Tag Archives: smoked paprika

Sheet pan chicken

22 Jan

Cooking seems to be equal parts high art and necessary chore. Sometimes I would be perfectly content to putter around the kitchen all day long. Other times, I just want to toss something in the oven and just forget about it.

dinner is served

This dish would be perfect for those easy dinner days. You literally toss together whatever sounds good or whatever you have in your fridge, put some chicken thighs on top of it all and toss it in the oven. And you pull out the most delicious, nutritious dinner you could imagine!

nutritious dinner

This is not so much a recipe, but more of a guideline for a delicious meal. This is how I make mine…you can use other vegetables that you prefer, making sure to choose ones that roast well like root vegetables. You can also swap out the protein; to keep it simple, select something that roasts in the same time as the vegetables, such as pork chops or sausages. Fish would also work here, but you’d have to roast the vegetables for a while on their own before adding the fish for a shorter amount of roasting time. Half the fun is experimenting and making this dish your own – let your imagination run wild!!

So first, I cut up the vegetables I’m going to use.

raw vegetables

Some of my favorites are onions, potatoes, carrots, mushrooms, cauliflower and broccoli. So let’s start with those, cut up into bite sized pieces. And since I still have some rutabaga left over from the pasties, I’ll chop that up and add it to the mix. Along with a buttercup squash that I’ve had around for quite a while.

vegetables in bag

I cut them all up and place them into a plastic bag, drizzle with olive oil, add crushed garlic, salt and pepper and any other seasonings that you like and toss together to coat all the vegetables completely and evenly with the oil and seasonings. If you have any fresh rosemary or fresh thyme, add them to this mix. They add quite a nice flavor to the dish.

Then pour all the vegetables onto a heavy baking sheet pan.

vegetables on pan

Go ahead and dry the chicken thighs. I love to use chicken thighs with the skin on and bone in because the meat is so tender and flavorful and never dries out. And the skin crisps up so nicely!

You could season the chicken with salt, pepper, paprika and garlic powder or go nuts and use jerk seasoning or garam masala or curry powder. Other seasonings that are fantastic are anything by Chef Earl, a local fixture at the St Paul farmers market. Every time I make this dish, I use something different to season the chicken and I have yet to find a seasoning that I don’t like here. Today, I used a little Arisco, some paprika that my brother brought me from his trip to Hungary and some fresh cracked pepper.

Place the chicken thighs atop the vegetables and place into preheated oven for 45 minutes.

chicken ready for oven

Check the vegetables at 45 minutes and if they don’t seem done, leave them in another 15 minutes. Sometimes, I like to have the vegetables nice and browned, other times just having them be soft and cooked all the way through is good. You can check the potatoes and carrots for doneness by sticking a fork in them. If they are soft enough, the fork will  slide right in. If they are still hard, roast them for longer.

I’ve never had any issues with the chicken not being cooked all the way through, but if that’s a concern for  you, put a meat thermometer into the largest piece of the chicken and make sure it measures at least 165F/74C.

Look at the crispy skin on this piece!

crispy skin

Sheet pan chicken

Ingredients:

6 skin-on, bone-in chicken thighs
1 bunch of broccoli, broken into florets
1/2 head of cauliflower, broken into florets
1 8oz package of mushrooms, halved
1 pound of baby red potatoes, chopped in large pieces
4-6 medium sized carrots, peeled and chopped in large pieces
1 onion, chopped in large pieces
1/2 rutabaga, peeled and chopped in large pieces
1/2 buttercup squash, peeled and chopped in large pieces
4 garlic cloves, pressed
2-3 tablespoons of seasoning
2-3 tablespoons of olive oil
cracked pepper
salt
2 sprigs of fresh rosemary or fresh thyme

Preheat oven to 425F/220C.

Peel and chop the vegetables. Make the harder, longer cooking vegetables slightly smaller and make the softer, faster cooking vegetables larger. Place in large plastic bag or large bowl, drizzle with olive oil, add seasoning, pressed garlic and salt and pepper to taste and toss well to coat all the vegetables evenly. Add fresh rosemary or thyme sprigs.

Pour onto heavy baking sheet pan.

Dry chicken thighs well with paper towels. Rub the thighs really well with seasoning of  choice. Place atop the vegetables on the sheet pan.

Roast for 45 minutes, then check vegetables and chicken for doneness. If not done, return to oven for another 15 minutes or until done.

You can easily double the quantity of ingredients and make two pans at the same time. That way you’ll have lunches for the rest of the week. You’re welcome!

There are lots of variations on this dish here and here and here. Enjoy!

 

Advertisements

Tortilla de Patatas (Spanish Potato Tortilla)

23 Jun

More tapas! 

A tasty share plate that I discovered in Trinidad, is similar to this tortilla, and I thought it would work in our imaginary party here.

This one is a traditional version, that has a only little smoked paprika for extra flavouring. After you have made it once this way, you could experiment with other flavours… maybe add some chorizo to the onions as they cook, layer some olives through the potatoes in the final cooking phase.

I started with these ingredients…

Some potatoes… I selected Nicola because I thought waxy potatoes would hold together well… onion, eggs, olive oil, some salt and smoked paprika.

I sliced up the onion and cooked it in a liberal amount of oil in a small non-stick frypan. Then I drained the onions over a bowl, and put the oil back in the pan.

I peeled and then sliced up the potatoes in this rough-hewn style…

 

In batches I cooked the potato in the oil on a low heat, I took my time, it is best that they cook without browning. I cooked pretty much a single layer of potatoes at a time. When each batch was tender, drained them on top of the onions, and re-used the oil for the next batch.

When the potatoes were all cooked, I beat the egg a little, and added some salt and smoked paprika. Then I mixed through the well drained cooked potato and onions.

They all went back in to the same, lightly oiled fry pan and back on to the low heat.



I cooked the tortilla until it was nice and crispy around the edge, and the egg on top was a little set. I then turned it upside down on a plate. I lifted the pan off, and slid the tortilla back in to the pan to cook the other side. Then it was browned on the other side, and I was happy the egg was not toooooooo firm, I slid it from the pan on to a plate to slice it up, ready serve.

 

It doesn’t need to be served hot, you could serve it at room temperature happily. I sprinkled more sea salt and paprika on to the served pieces. Slice just before you serve.

What do you make of that B? Will you break the tapas spell I am under?

______________________________________________________

Tortilla de Patatas
based on this recipe
ingredients 

1 brown onion, sliced
2 medium sized potatoes, peeled and chopped by hand in to rough hewn chips (see above)
2 eggs
1/2 teaspoon sea salt + extra to sprinkle
1/2 teaspoon smoked paprika + extra to sprinkle
Olive oil (around 100ml or 3oz)
Using a small non stick fry pan, cook the onion over a low heat, with enough oil to cover the onion generously. You want to flavour this oil with the onion and then use the same oil to cook the potato.When the onion is transparent, drain in a sieve over a bowl, and pour the oil back in to the pan.Cook the potatoes in batches in the oil, when they are tender drain them in the sieve with the onions. Re-use the same oil for each batch of potatoes.Beat the eggs with the salt and paprika, and then mix the well drained onion and potatoes through the egg mixture. Pour in to the small oiled pan and cook over a low heat until the edges are browned, like and omelette would be. Carefully flip the tortilla on to a plate, and then slide back in to the pan to cook the other side. When it is browned on the other side, slide from the pan to a plate or chopping board.Slice in to cubes to serve and sprinkle with some sea salt and a little smoked paprika.

%d bloggers like this: