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Easy weeknight meals: One-Pot Spanish Chicken With Rice and more

Mon | Meatless meal

Baked Cheesy Eggs? Well, why not. They are especially good with melted cheddar alongside a salad of baby greens dressed with a honey mustard vinaigrette. To bake the eggs, preheat oven to 350 degrees and butter small ramekins. Break an egg into each ramekin (or two in larger ones) and top with grated cheddar cheese. Bake for about 15 minutes (20 if you want yolks cooked through) and serve with the salad and wheat toast.

Tues | One big, happy pot

Lots of spicy flavors come together in One-Pot Spanish Chicken With Rice (recipe below), and there's not a ton of cleanup thanks to everything being cooked in a single vessel. That's the kind of weeknight meal that satisfies on several levels.

Wed | Rotisserie chicken

Load up a dinner plate with green salad fixings and top with a couple of scoops of Herbed Chicken Salad. Shred the meat from one bird and mix with mayonnaise, the juice of half a lemon and chopped celery. Season with salt and pepper and stir in 2 teaspoons each of chopped fresh tarragon and Italian flat-leaf parsley.

Thurs | Bright flavor

Baked Fish With Cherry Tomatoes is a simple dish that bursts with flavor. Preheat the oven to 450 degrees. Place fillets in a baking dish, brush with olive oil and sprinkle with lime zest. Pour about 1/2 cup of white wine in the pan and top fish with cherry tomatoes and a couple of cloves of minced garlic. Bake for about 15 minutes. Serve with green beans and rice pilaf.

Fri | Earthy tastes

Throw something on the grill — pork chops, steak, sausages, portobello mushrooms, chicken — and serve it with a Carrot and Couscous Salad, a Stir Crazy fave from New York Times food writer Mark Bittman. Cook plain couscous according to package directions, then add 4 shredded carrots, the juice of 1 lemon, a few splashes of orange juice, 1/4 cup of olive oil, salt, pepper and a couple of shakes of cumin. Add a handful of raisins. Fluff and serve.

Janet K. Keeler can be reached at or (727) 893-8586. Follow @roadeats on Twitter.


One-Pot Spanish Chicken With Rice

4 tablespoons olive oil, divided

1 heaping tablespoon all-purpose flour

Salt and freshly ground black pepper

2 teaspoons smoked paprika, plus extra for dusting

8 boneless, skinless chicken thighs, cut into large pieces

1 onion, finely chopped

1 red and 1 orange bell pepper, cut into 3/4-inch cubes

1 dry, Spanish-style chorizo, about 7 ounces, cut into

1-inch slices

2 garlic cloves, chopped

1/2 teaspoon cayenne pepper (optional)

2 3/4 cups chicken stock

3 heaping tablespoons chopped flat-leaf parsley leaves, divided use

10 ounces uncooked long-grain or basmati rice

1/2 cup frozen peas

1 tablespoon butter

Heat 2 tablespoons of the oil in a large, heavy-bottomed saucepan with a lid. Season the flour with salt, pepper and a little smoked paprika to taste. Dust the chicken evenly with the flour, shaking off excess. Cook the chicken, well-spaced apart, for 2 to 3 minutes on each side over medium heat until golden brown all over. (You may need to do this in batches.) Set aside and keep warm.

Heat the remaining oil in the pan and cook the onion and peppers for 3 to 5 minutes until softened and turning brown. Add the chorizo (don't worry if it breaks up) and cook for a few minutes, until beginning to turn crispy at the edges. Add the garlic, smoked paprika and cayenne pepper (if using) and cook for 1 minute, until fragrant.

Add the stock, scraping up the meaty residue from the pan. Return the chicken to the pan, add 2 tablespoons of the parsley and bring to a boil. Reduce to a low simmer, cover, and cook for 10 minutes.

Add the rice and stir well. Cover and cook over very low heat for about 15 minutes, until the rice has cooked and absorbed most of the liquid. Stir in the peas, butter and remaining 1 tablespoon parsley and let rest, off the heat, with the lid on, for 5 minutes before serving.

Serves 4 to 6.

Source: Family Cookbook by Caroline Bretherton (DK, 2013)

Easy weeknight meals: One-Pot Spanish Chicken With Rice and more 09/02/13 [Last modified: Monday, September 2, 2013 4:24pm]
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