Baked Spanish-style Rooster

Probably the most helpful issues in my cooking journey has at all times been the recommendation of people that have been cooking lengthy earlier than me. I nonetheless bear in mind my father dumping a spoonful of pimenton de la Vera in my fabada telling me “this may make it style higher“. My mom educating me easy methods to make inventory out of ham bone. My godfather educating my husband easy methods to make paella (“I often go upstairs to take a shower and once I come down it’s executed”). My grand-aunt sharing the key of her callos (ensure the butcher reveals you the hoof!!). My abuelita telling me her “method” for baked Parmesan hen. And all the guidelines and methods and methods in between.

One such piece of recommendation I took from my mom, that I’ve saved from the time I acquired married till this present day, is at all times having cans of tomato in my pantry. My mother nearly at all times used canned tomatoes, versus tomato sauce, to make her pasta sauces and stews (like her osso buco). She nonetheless does. And so do I. You’d be arduous pressed to seek out my pantry with out a few cans of tomatoes someplace.

So far as recent tomatoes are involved, I learn someplace that in terms of making sauces, if you happen to can’t discover stellar tomatoes (and though we have now pretty tomatoes right here, and farmers are frequently rising new ones, we nonetheless don’t have sufficient provide of the tremendous juicy ones for sauce) you might be higher off utilizing high quality canned one. In order that’s what I’ve at all times executed. Due to that, I’m at all times looking out for good canned tomatoes and am perpetually experimenting with totally different manufacturers.

I often stick with Spanish or Italian manufacturers however was pleasantly shocked once I found Contadina canned tomatoes a few years in the past throughout its launch (with Nigella Lawson!!). Contadina’s tomatoes are vine-ripened Roma tomatoes grown in California…candy and juicy and excellent for sauces and braises. They’ve been a part of my pantry ever since.

So when the great folks at Contandina approached me to work on a recipe for them I used to be more than pleased to place one collectively! By now I’ve cooked with their tomatoes numerous occasions, so the powerful half was not pondering of a recipe, however deciding amongst all of the concepts I had! I knew I needed to make use of their tomatoes, my pantry stalwart, however I didn’t wish to make one other pasta. I additionally needed to make one thing that required minimal effort…as it’s December and I’m certain we’re all experiencing the frenetic tempo of the vacations!

This was the consequence…

Baked Spanish-style Rooster

  • 1 can Contadina stewed tomatoes with Italian herbs
  • 1 kilo hen thighs
  • 150 grams Spanish chorizo (about 2 items), sliced
  • 1 pink onion, reduce into eighths
  • 1/3 cup pitted inexperienced olives, halved
  • Sea salt and freshly cracked black pepper
  • Contadina additional virgin olive oil
  • Elective: chopped parsley to garnish

– Place the tomatoes, hen, chorizo, onion, and olives in a roasting/baking pan or an oven-proof dish. Organize the contents so all the pieces is kind of evenly distributed within the pan.
– Sprinkle a little bit of salt and pepper on high of every hen thigh. Drizzle with a little bit of the olive oil.
– Place in a pre-heated 375F oven for about 45 minutes or till cooked via (juices run clear when thigh is pierced to the bone). Take away the pan a couple of times throughout cooking to baste the hen with the juices.
– When the hen is completed garnish with parsley (if desired) and serve!

That’s actually all there may be to it! The flavour comes from the herbs already within the tomatoes, and the chorizo. Because it roasts, the herby tomatoes, the salty smokiness of the chorizo, and the juices of the hen merge to create a scrumptious sauce that each flavors the dish and retains the hen moist. And all it’s important to do is place all the pieces in a pan and wait. In case you use a pleasant pan you could take from oven to desk that can prevent much more effort and time.

Right here’s a bonus if you happen to like a bit of warmth (like we do)! And it makes use of one other of Contadina’s merchandise that I like, their additional virgin olive oil. I exploit it to whip up a chili oil that can give this dish and attention-grabbing edge: Simply combine a few of the olive oil with a beneficiant pinch of each chili flakes and Spanish paprika. Let this sit when you cook dinner your hen. Serve it on the facet so diners that like issues spicy can be happy to drizzle on just a little (or so much). Contadina sources its olive oil from Andalucia in Spain and it has a pleasant grassy taste I actually like…excellent for a grocery-shelf olive oil! (once I give it some thought, my greatest olive oil experiences have been in Spain!)

I wish to serve this with rice and ladle the sauce over all the pieces…then dribble on the chili oil. For those who don’t prefer it spicy, just a little drizzle of the additional virgin olive oil is very nice too.

When you’ve got leftovers, shred the hen and reduce up the chorizo, toss with the sauce and a few cooked pasta for a very new meal the following day. When you’ve got recent herbs mendacity round you possibly can add that in as properly (a few of the parsley or this might be sensible with recent basil too!). You may add in any additional chili oil you could have, if you want, and/or high with some grated parmesan cheese (or perhaps even some cubed feta). I used Contadina’s penne pasta right here.

You could find out extra about Contadina and their merchandise on their website, in addition to on their Facebook page.

This dish actually highlights the standard of the Contadina tomatoes, in addition to the convenience it affords you in cooking. It additionally reveals you that you simply don’t have to carry out culinary pyrotechnics to put a satisfying meal in your desk for household and buddies. Simply good, high quality components, and just a little creativeness. I hope you take pleasure in this dish as a lot as we did!

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