I was watching “Chuck’s Day Off” on the Cooking Channel, and got inspired to try this dish. I went to the local Whole Foods, bought all the ingredients needed, came home and cooked it for dinner. It was even tastier than I imagined it. I highly recommend this recipe if you like spicy food, not spicy in the way heat, but in flavor. This dish goes well served with crusty bread. There is a whole lot going on here. As for the kids, well, I had to make them something else.
Take 2 red peppers,
Cut in half and remove seeds. Place on baking sheet, skin side up and place them under a broiler for approximately 10 minutes or until the skin is blackened.
Remove the peppers from the oven and place them in an airtight container to sweat and cool for 5 minutes. This makes the skin easy to peel off.
Reduce the oven heat to 350 degrees F.
Take 1 pound of Spanish style Chorizo sausage (I found this too much. I think 1/2 to 3/4 lb would do) as per recipe and……
Place the chicken thighs and drumsticks in a bowl.
You are going to add 1 tablespoon of smoked paprika and 1 tablespoon of regular paprika to the chicken, along with the chorizo, salt and pepper.
Now mix well.
In a pot (I used a dutch oven) heat 2 tablespoons of canola oil on high heat. Add the chicken pieces and fry until crispy on all sides, about 4 minutes.
Add the chorizo and do the same for another 2 minutes.
Add the potatoes and onions and stir.
Take the peppers that you removed the skins from, and slice into long strips. Place the pepper strips and 2 smashed garlic cloves on top of the chicken. Season with salt and pepper.
Put the pot into the oven and cook for approximately 25 minutes or until the chicken is fork tender. Chuck’s recipe says to “Put the pan into the oven”. I used a dutch oven, and I covered it.
Take about 20 clams and rinse them off. I used Manila clams. If any of the clams do not close when rinsing or tapping them, discard those. That means they are dead.
Take 2 kale leaves and chop them up.
Add the chopped kale and clams. Cook for another 10 minutes.
Serve and garnish with fresh parsley and chives. Drizzle with olive oil and serve with crusty bread.
4 whole chicken legs or 4 thighs & 4 drumsticks
2 red peppers, halved and seeded
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound Spanish style chorizo, sliced (in my opinion, 1/2 to 3/4 lb would do).
2 tablespoons canola oil
2 Yukon gold potatoes, diced
1 medium onion halved and sliced
2 cloves garlic, smashed
15 to 20 clams
2 kale leaves, chopped
Salt and pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
Olive oil, for drizzling
Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for about 10 minutes or until all the skin is blackened.
Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Note: The skin will then be easy to peel off.
Remove the skin from the peppers and slice into long strips. Set aside.
Reduce the heat of the oven to 350 degrees F.
Place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 4 minutes. Add the chorizo and cook for another 2 minutes. Add the potatoes and onions and stir. Add the sliced roasted red peppers to the pot. Place the 2 smashed garlic cloves on top of the chicken, season with salt and pepper. Place in the oven and cook for about 25 minutes, or until the chicken is tender. Remove from oven and add the clams and chopped kale. Cook for 10 minutes more.
Remove and serve, garnishing with fresh parsley and chives. Drizzle with olive oil and serve with crusty bread. Enjoy!