Chicken mar i muntanya

We made it! Part 3 of 3 in our series “How I showed my girlfriend I love her by giving her food poisoning that one time!”

Look how far we’ve come. And since you made it this far, it’s time I explained the title of the series.

I undercooked the chicken, and she was violently ill. Seriously. The picture above is actually the second pass at the dish, and the dish was a complete success. But yeah, the first time? Uhh…no.

The recipe calls for 1 four-pound chicken that you then have to cut up into pieces. Or, you can buy a chicken already cut up. Stores sell that.

The recipe also calls for about 18 mussels steamed in white wine, but I did not do that this time around.

1 four-pound chicken
1/2 recipe Chicken brine (see note), cold
ground cayenne pepper

12 extra-large shrimp (12-15 count), shells on
salt and pepper

3 piquillo pepper, cut lengthwise into strips
1 cup fresh green beans, blanched

saffron rice

1/2 cup chicken stock, warm

1 Spanish chorizo sausage (about 4 ounces), cut into 1/4-inch-thick slices

fresh parsley
fleur de sel

You were supposed to brine the chicken, remember? For four hours? Then you washed it and patted it dry? Good. I’m so proud of you.

Remove the shells from the shrimp, but keep the tails in tact if you can.

Combine 4 cups water and 1/2 cup plus 2 tbsp. of salt in a medium bowl. Stir, then add the shrimp to brine. Remove after 10 minutes, then drain.

Season the chicken with cayenne pepper, salt and pepper. Heat the canola in a large pan over medium heat. Cook each piece of the chicken until crispy and golden brown, then flip and do the same to the other side, or until the chicken is almost cooked through. Remove the chicken, then set aside.

Spread the rice in a casserole or baking dish, then arrange the peppers and green beans over the rice. Tuck the cooked chicken into the rice, then pour in the warm chicken stock and put the dish in the oven.

Have a drink for a second. There’s a lot going on.

Heat some oil over medium heat in a frying pan, then brown the chorizo for 2 to 3 minutes. When cooked, remove the sausage and add the shrimp. Cook for another 1-1/2 to 2 minutes or until cooked through and colored.

Arrange the sausage and shrimp in the baking dish, and cook for another 5 minutes.

Garnish with fresh parsley and finish with fleur de sel.

Serve. 

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