March 20, 2009

Paprika Roast Chicken, Leek and Pea Risotto, and Sauteed Broccoli Rabe

I love roasting chickens even if it does destroy the interior of my poor toaster oven, now liberally coated with grease from sizzling chicken fat.

Paprika Roast Chicken
from Gourmet, February 2009
serves 4-6

1 tablespoon olive oil
1 -1/2 tablespoons paprika
1-1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 whole chicken (about 3-1/2 lbs), cut into serving pieces
1 onion, if you'd like, cut into wedges

Preheat oven to 500ºF, or 425ºF if using a toaster oven, and place rack in upper third.

Mix oil and spices in a large bowl, then toss in the chicken and onion to coat. Place chicken and onions onto a pan and bake for 30-45 minutes until the chicken is thoroughly cooked.

Leek and Pea Risotto
modified from Gourmet, March 2009
serves 4

6-1/4 cups chicken stock
3 tablespoons olive oil, olive oil
2 medium leeks (white and pale green parts only), thinly sliced
1-1/4 cups Arborio rice
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Piave (or Parmigiano-Reggiano)

Bring stock to a bare simmer and keep it that way while you prepare the rice.

Cook leeks in 2 tablespoons olive oil over medium heat, stirring occasionally until softened but not browned. Transfer to a plate.

Add remaining olive oil and rice to a pot and cook, stirring constantly until rice is coated, about 1 minute. Add about 1/4 cup of the chicken stock and stir until most of the liquid has been absorbed.

Add 1 cup of the stock and let the mixture simmer, stirring constantly, until the stock has been absorbed. Continue with the rest of the stock in this manner, 1 cup at a time, until the last cup. Add peas, leeks, and remaining stock and cook, stirring, until the rice is tender. Stir in the butter and cheese, and remove from heat. (I highly recommend soaking the pot immediately after serving the rice to make cleaning up easier.)

Sauteed Broccoli Rabe
I really don't have much of recipe for this, more like guidelines.

Broccoli rabe, hollow stems removed
Olive oil

Fill a pot with enough water to cover the broccoli rabe and bring to a boil. Throw in the greens and cook until tender, about 3 minutes. Drain the water and fill the pot with cold water to stop the cooking process. Drain again and gently squeeze the greens to draw out excess water.

Heat oil in a pan over medium heat and saute the broccoli rabe, about 1 minute. Add the stock and season with salt to taste and saute until liquid has mostly cooked off.

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