Tag Archives: oregano

Chicken paella from the grill

Love the versatility in a piece of chicken. Today I decided to make paella with it. Kids don’t want to eat shrimps or clamps, but chicken and chorizo is always a good proposal. Mis-en-place is a pain, but once ready, you can make a good paella pretty easy. Here’s how and what.

Needed :

  • 1 tablespoon of smoked paprika powder
  • 2 teaspoons of dried oregano
  • salt and black pepper to taste
  • 200 gram of boneless chicken
  • garlic
  • 2 cups of paella rice (or whatever rice you have at hand, of course. Short grain)
  • 1 teaspoon of dried chili rings
  • 1 tube of saffran threads
  • 2 bay leafs
  • loads of flat leaf parsley
  • 1 liter of chicken stock
  • 1 zested lemon
  • 1 onion
  • 1 red bell pepper
  • 250 grams of chorizo
  • 250 grams of divided chicken wings

Seems like a lot, but don’t worry. step-by-step it’ll get easier.

First, start by cutting up the boneless chicken into small cubes and put the in a bowl, together with a chopped up pepper, the paprika powder, oregano and some salt and pepper. Mix well and set aside (preferably refrigerated) for later use.

 

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Now you can start of by cooking and grilling, while cutting things up on the go, but I prefer to do everything up front in the kitchen and have it ready when needed.

I’ve started by letting my youngest son mix up some olive oil and a nice chicken rub in a bowl. They will go first later on.

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Now, I’ve started to chop the garlic and add the crushed chili rings.

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I’ve also prepped the bay leafs and the safran, and measured out the rice. No big deal, but easy enough to work with once you start on the BBQ. Temperature is quite high, so walking of to do some cutting is too much time and you’re food will burn.

I’ve removed the plastic outside of the chorizo and crumbled it into a bowl too.

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Created a liter of chicken broth, ready to go.

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And setup most of the stuff on a tray next to the table. Now the grilling and combining starts.

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I’ve started by heating up some 2 – 3 tablespoons of olive oil in the paella pan. Once hot, I’ve added the garlic and chili and the rice too. Keep stirring the rice until it’s nicely covered in oil and it gets slightly crispy.

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Now add the stock, bay leafs, safran and the zest of the lemon and (try to) bring down the temperature to a medium heat and let it boil into the rice itself. I’ve closed the lid and closed the air vents almost all the way, and it took me about 15 minutes to have the rice ready.

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I’ve whisked it through and set that aside for later use.

The second part is getting a new pan on and heating up some oil again (apparently very important for paella…. ), and bake the chicken / pepper mixture, with the onion added until nice and brown and then add the chorizo and keep stirring until the oil releases from the chorizo, creating some great flavor for the paella.

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The mixture is now whisked through the cooked rice and I’ve topped it off with the divided wings and the lemon slices from the one we used for the zest.

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Bon appetit, or in spanish,Ā Buen apetito!

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Grilled chicken with sour cream

Chicken, chicken, chicken. I’ve done it a milion times, but I wanted something else today. Time the kids learn the true meaning of different flavours. I’ve been thinking and using the internet, and I’ve found something I (and the kids) really love.

Grilled butterflied chicken with a sour cream under the skin. Not the easiest to do, but a great taste and good moisture.

To start with the sour cream semi-stuffing, you just use the following.

  • 3/4 cup of sour cream
  • 1/4 cup dice red onion, although I’ve used about twice that amount.
  • 2 cloves of garlic
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried dill
  • 1/2 a teaspoon of salt
  • 1/2 a teaspoon of black pepper

First, put the sour cream in a bowl and add the dried oregano and dill. Stir well and enjoy the smell. It smells great already.

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After this, I’ve chopped up 2 red onions and the garlic and put that in the blender. (lazy me, I know, but yeah. I just have the thing, so not using it is even worse, I guess). About 3 seconds later it’s done.

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Scoop it through the mixture and add the salt and pepper.

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Now put it aside and begin a new and uncharted journey into butterfly chicken….

To properly butterfly a chicken, you just have to remove the spine. Not that hard, if you have to correct tools for it, but with a simple knife, this can be tricky. I use a good pair of bone scissors. Love the thing!

I’ve started by cutting of the wing tips, as there is no meat on it whatsoever, and they tend to burn pretty quickly, not looking nice on your beautiful hot chick.

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Place the chicken, back up, bottom facing yourself on a board and start cutting it, alongside the spine, al the way up to the neck.

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Now repeat that step on the other side of the spine and remove the thing altogether. You can use it for some stock or just throw it away. You’re choice. I’ve threw it away.

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Now the fun part. Turn it back with the open side down and press down on the breast part until you hear 2 bones snap. This is the wishbone that either breaks or snaps out of place, allowing for a much more flat chicken.

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Once butterfly’d, or butterflied, (not sure, as I’m not native english …. šŸ˜‰ ), start by pushing your fingers gently between the skin and the flesh and release it from the flesh, al the way down to the legs and back. It’s kind of an addictive job, as it feels pretty nice to do so …. or is that just me. The wings I left alone, since that would be too much to get the skin loose from. Just be careful not to puncture or break the skin.

Now, start spooning the opening up with the created sour cream and massage it all the way through. Nice job, that might take up some time too.

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After this nice massage of this good looking chick, just wrap it in and refrigerate it for at least 1 hour (preferably overnight), and take it out once you’re ready to go grilling.

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The grilling part is the easiest, of course, as allways.

Start by firing it up and prepare for indirect grilling on roughly 180-200 degrees Celcius.

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Now take out the chicken and rub it in with some olive oil and season it with salt and pepper.

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Can’t get it more spot on ;-). Keep it there for the next 1 – 1,5 hours.Ā Place the chicken indirectly on the grill and close the lid up.

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After about 30 minutes, it’s just this. Nothing much, but it’s getting there!

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But after about 1 hour, just poke it with a fork and see if the fluids are nice and clearly white, that way you know it the chicken is perfectly cooked.

I’ve served it with rice and my very own home made sate sauce. Kids loved it, as always, haha!

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It’s a battlefield, once finished, but it was fantastic! Worth a try if you have some time to spare and a chicken and the rest of the ingredients lying around…

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Enjoy!

Classic BBQ Rub for chicken

This rub creates roughly 0,25 litre. Ā (TS = tablespoon, but any unit will do)

2 TSĀ of smoked paprika powder
1 TSĀ of regular paprika powder
2 TSĀ of Salt
3 TSĀ of regular sugar
2 TSĀ of brown sugar
1 TS of grounded cumin
1 TS of chili powder
1 TS freshly grounded pepper
1/2 TS cayenne pepper
1 TS of onion powder
1 TS of garlic powder
1 TS of celery salt
1 TS of dried oregano

Game on! Enjoy!

Lazy sunday BBQ burgers

Since I just like to grill and I also like meat, I decided to put some meat on the Q again.

Oh, yes, the weather was also very cooperative, of course, so it was not really a fair choice.

What to eat, on the other hand, is something that is decided in a true dictatorial way by me, and then communicated to the rest of the family to see if I can recognize their vibe. This vibe was fine!

So shall it be done!

Continue reading Lazy sunday BBQ burgers

twas the night before christmas, Bistecca Fiorentina

twas the night before christmas 2014, and yes, grilling was planned yet once again. Bistecca Fiorentina, or a nice T-Bone steak with italian herbs is being prepared.

For the steaks, I ordered 2 500gr. on the website of my one and only supplier of premium beef, Beef en Steak.

Continue reading twas the night before christmas, Bistecca Fiorentina