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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 “it will make it style higher“. My mom educating me the right way to make inventory out of ham bone. My godfather educating my husband the right way to make paella (“I normally go upstairs to take a shower and after I come down it’s executed”). My grand-aunt sharing the key of her callos (be certain that the butcher reveals you the hoof!!). My abuelita telling me her “components” for baked Parmesan hen. And all the ideas and tips and strategies in between.


One such piece of recommendation I took from my mom, that I’ve saved from the time I received married till today, 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 exhausting pressed to search out my pantry with out a few cans of tomatoes someplace.


So far as recent tomatoes are involved, I learn someplace that with regards to making sauces, in case you can’t discover stellar tomatoes (and though we’ve 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’re 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 ceaselessly experimenting with completely different manufacturers.


I normally persist with Spanish or Italian manufacturers however was pleasantly shocked after 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 people 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 considering 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 crimson onion, lower into eighths
  • 1/3 cup pitted inexperienced olives, halved
  • Sea salt and freshly cracked black pepper
  • Contadina further 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 by means of (juices run clear when thigh is pierced to the bone). Take away the pan a few times throughout cooking to baste the hen with the juices.
– When the hen is finished 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 a must to do is place all the pieces in a pan and wait. In the event you use a pleasant pan that you may take from oven to desk that may prevent much more effort and time.


Right here’s a bonus in case you like a bit of warmth (like we do)! And it makes use of one other of Contadina’s merchandise that I like, their further virgin olive oil. I exploit it to whip up a chili oil that may give this dish and attention-grabbing edge: Simply combine among the olive oil with a beneficiant pinch of each chili flakes and Spanish paprika. Let this sit when you prepare dinner your hen. Serve it on the aspect so diners that like issues spicy can be at liberty to drizzle on a bit of (or quite a bit). 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! (after I give it some thought, my greatest olive oil experiences have been in Spain!)


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


If in case you have leftovers, shred the hen and lower up the chorizo, toss with the sauce and a few cooked pasta for a very new meal the following day. If in case you have recent herbs mendacity round you’ll be able to add that in as nicely (among the parsley or this may be sensible with recent basil too!). You may add in any further chili oil you will have, if you want, and/or high with some grated parmesan cheese (or possibly even some cubed feta). I used Contadina’s penne pasta right here.

You’ll find out extra about Contadina and their merchandise on their web site, in addition to on their Fb web 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 just don’t must carry out culinary pyrotechnics to position a satisfying meal in your desk for household and pals. Simply good, high quality substances, and a bit of creativeness. I hope you take pleasure in this dish as a lot as we did!

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