Additions come in various flavors. Yes, “addiction” is a trigger word, but I don’t consider my sugar addiction to be terrible. I just don’t raise it with my diabetes doctor a lot.
My wife is there, often, to protect me. And I appreciate it. But at times I am compelled to remind her that I am not the only one in the family with “issues.” Suzi is a chorizo addict. She buys more chorizo in a month than the normal American family does in a decade.
Now, at first, I had some concerns. But as time has rolled by, I have begun see Suzi has a point. We don’t think of chorizo as some kind of sausage. It’s just a basic ingredient, like salt and pepper. This recipe, from Eric Landard, is the perfect example. It’s a chicken pot pie basically but the potatoes are gone, replaced by chorizo. And the chorizo spice is doubled down with some paprika.
This is a meal of substance that you can enjoy year round. Well, a warm summer night might be a tad challenging. But, it’s only early April and there is still time for hearty and steaming hot.
Iberian Chicken Pie
Yield: serves 6
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound chicken, cut into cubes
- 7 ounces chorizo, sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon cayenne pepper
- 1 14 ½ ounce can of diced tomatoes
- 2teaspoons paprika
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 quantity (14 ½ ounces) flaky pastry dough (see page 10 in Eric’s book for the best)
- All-purpose flour, for dusting
- 1 egg, beaten
- Salt and freshly ground
Preparation:
Heat the butter and oil in a skillet and sauté the chicken over medium heat until it starts to brown. Remove from the skillet and set aside. Add the chorizo to the skillet and sauté for a few minutes until it starts to release its oil, then add the garlic and cayenne and cook for a minute or so, stirring to make sure they don’t burn.
Add the tomatoes and paprika and return the chicken to the skillet. Bring to a boil, then reduce the heat and let the sauce simmer for 10 minutes.
Meanwhile, preheat the oven to 350°F.
Season the sauce with salt and pepper and stir in the parsley. Spoon the mixture into a large 31/4 quart ovenproof dish, about 12x8x2 inches.
Roll out the dough on a lightly floured surface. Brush the rim of the ovenproof dish with some of the beaten egg. Cover the pie with the pastry and trim off any excess. Use the trimmings to make leaf shapes to decorate the top of the pastry, if desired, using the beaten egg to hold them in place. Press the pastry edges against the rim of the dish to seal. Brush the pastry all over with more beaten egg.
Bake in the oven for 25-30 minutes, or until the top of the pie is crisp and golden.
Source: Tart It Up!: Sweet and Savory Tarts and Pies