Spanish Rice with Chicken

Spanish Rice with Chicken


  •     1 tablespoon olive oil
  •     4 bone-in chicken thighs, skin removed
  •     1/2 teaspoon salt
  •     1/4 teaspoon coarsely ground black pepper
  •     1 medium green peppers, cut into 1/2-inch pieces
  •     1 cloves garlic, crushed with press
  •     1 large onion, chopped
  •     1 tablespoon paprika
  •     1 cans (14 1/2-ounce) diced tomatoes
  •     1 can (14- to 14 1/2-ounce) chicken broth
  •     2 cups water
  •     1 1/2 cups long-grain white rice
  •     1 package (10-ounce) frozen peas
  •     1 cup salad olives or coarsely chopped pimiento


  1. Preheat oven to 350 degrees F.
  2. In 4- to 5-quart Dutch oven, heat oil on medium-high until hot.
  3. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch)
  4. Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
  5. In same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally.
  6. Stir in paprika and cook 30 seconds.
  7. Add tomatoes with their juice, broth, water, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes.
  8. Stir in frozen peas and olives.
  9. Grease a 2- to 2 1/2-quart baking dishes.
  10. Spoon the rice mixture into each prepared baking dish. Carefully tuck thighs into hot rice mixture.
  11. Cover and bake for 25 minutes or until rice is tender and most of liquid is absorbed. Fluff rice to serve.

Serves 4


Adapted from Cooking Channel


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Sicilian Caponata Antipasti

Sicilian Caponata Antipasti

  • 1 large fennel bulb with stalks (about 1 pound)
  • 1 tablespoon olive oil
  • 1 large eggplant (about 1 1/2 pounds), cubed
  • 1 cup cubed zucchini (about 1 small)
  • 1/2 cup chopped celery (1 stalk)
  • 1/2 cup chopped onion (1/2 small)
  • 4 garlic cloves, minced
  • 1 (14 1/2-ounce) can petite-cut diced tomatoes, undrained
  • 1/3 cup golden raisins
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1 tablespoon light brown sugar
  • 1 teaspoon capers, coarsely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar

1. Remove and discard fennel stalks. Trim tough outer leaves from fennel bulb. Cut bulb in half through base. Cut out small pyramid-shaped core from each half; discard. Place cored fennel cut sides down; slice crosswise into 4 thick slices. Cut slices into cubes. Set aside.

2. Heat oil in a Dutch oven over medium-high heat. Add fennel, eggplant, and next 4 ingredients; sauté 10 minutes. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 13 minutes or until most of liquid evaporates. Remove from heat; stir in balsamic vinegar.


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Bruschetta Caponata with Raisins and Pine Nuts

Bruschetta Caponata with Raisins and Pine Nuts


  • 1 loaf (1 lb.) crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices
  • About 6 tbsp. olive oil, divided
  • 1 large eggplant, cut into 1/2-in. dice (about 4 cups)
  • 2 tablespoons minced garlic
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 cup chopped green olives
  • 1/4 cup red-wine vinegar
  • 1/4 cup tomato paste
  • 1/2 cup raisins
  • 1/2 cup toasted pine nuts
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 cup ricotta cheese

1. Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.

2. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.

3. In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.

4. Serve with ricotta on the toasted bread.


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Grilled Peaches Salad over Arugula and Parmigiano Cheese

Grilled Peaches Salad over Arugula and Parmigiano Cheese


  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 peaches, pitted and each cut into 6 wedges
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 10 cup trimmed arugula (about 10 ounces)
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 2 tablespoons crumbled goat cheese
  • Pine nuts


1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with olive oil; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Add pine nuts.

Drizzle with balsamic syrup; sprinkle with parmigiano cheese.


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Tagliatelle Pasta with Shrimp and Cherry Tomatoes

Tagliatelle Pasta with Shrimp and Cherry Tomatoes


  • 4 Tbs. extra-virgin olive oil; more for finishing
  • 3 large cloves garlic, very thinly sliced
  • 8 oz. medium shrimp, peeled and de-veined, or large shrimp, halved
  • 1/2 tsp. grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 14-1/2-oz. can whole tomatoes, drained and roughly chopped
  • 8 oz. egg fettuccine
  • 3 Tbs. chopped fresh flat-leaf parsley


  • Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic.
  • Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp.
  • Add the shrimp and zest; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side -- they don't need to be cooked through at this point.
  • Add the wine and let it simmer for 1 minute.
  • Stir in the tomatoes and cook until heated through.
  • Set aside over very low heat if the pasta is not yet ready. Meanwhile, cook the pasta until just tender. 
  • Reserve 1/2 cup of the cooking water  and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet.
  • Gently simmer for a few minutes so the flavors meld and the pasta can drink up the sauce.
  • Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra-virgin olive oil.


Two servings


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Traditional Seafood Paella

Traditional Seafood Paella

  • 1/4 tsp. crumbled saffron threads
  • One 8-oz. bottle clam juice
  • 1 small yellow onion (4 oz.)
  • 1 very large or 2 small ripe tomatoes (12 oz. total)
  • 1/4 cup plus 2 tsp. extra-virgin olive oil
  • 8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 12 large (31 to 40 per lb.) shrimp, peeled
  • 1 lb. mussels, rinsed well
  • 1-3/4 cups Spanish bomba rice
  • 12 all-natural (dry-packed) sea scallops, side muscles removed
  • 1 medium lemon, sliced or cut in wedges
Step 1: Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Step 2: Make the "sofrito"

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.

Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, de-glaze by adding a little water and scraping the pan.

Step 3: Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Step 4: Start the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.

Step 5: Add Remaining Ingredients

Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed.

While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.

Step 6: Finishing

When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.

Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan


Four to six servings


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Seared Lamb Chops with Balsamic Vinegar

Seared Lamb Chops with Balsamic Vinegar

2 teaspoons olive oil
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, chopped
1/4 cup dry red wine
1/3 cup fat-free, lower-sodium beef broth
2 tablespoons balsamic vinegar


  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Sprinkle lamb loin chops with salt and pepper.
  • Add lamb to pan, and cook 3 minutes or until browned.
  • Turn lamb over, and cook 4 minutes or until desired degree of cooking.
  • Remove lamb from pan; keep warm.
  • Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender.
  • Add wine; bring to a boil.
  • Cook 3 minutes or until liquid evaporates.
  • Stir in broth and balsamic vinegar; bring to a boil.
  • Cook 2 minutes or until reduced to about 2/3 cup.
  • Serve sauce with lamb.



 Serve with rice pilaf and blanched asparagus tips.


Total Time

 32 minutes.

Total Time

Four servings

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