Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Roasted Chicken with Chorizo, Peppers, and Clams
Online Circular Online Circular Videos Videos
  Category  Search  

 
Roasted Chicken with Chorizo, Peppers, and Clams
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hour
Prep Time:
 25 minutes
Cook Method:
 roasted
Cook Temp:
 350 degrees
Directions:
.................................................................................
During the final minutes of cooking, the clams open up and release their juices. The briny flavor of the clams intermingles with spicy chorizo and savory peppers creating a thin, brothlike sauce with a complexity and depth of flavor. Serve this dish over rice or with a loaf of crusty Taste of Inspirations bread to sop up all the delicious juices. Recipe may be halved.

Note: Broilers vary in heat output, so cooking times can vary dramatically. Keep an eye on your chicken during the broiling step of this recipe.

1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. In a large broiler-safe baking dish or roasting pan, toss peppers, onions, and chorizo with 1 Tbsp. olive oil and spread evenly.
3. Pat chicken dry with paper towels. In a small bowl mash butter with garlic, 1/2 tsp. of the salt, pepper and 1 tsp. of the paprika. Use your fingers to carefully loosen skin from meat. Spoon 1 tsp. butter under the skin of each breast, and then work butter evenly under skin. Rub both sides of chicken breast with remaining 1 tsp. paprika and 1/2 tsp. salt. Place chicken breasts skin side up on top of vegetables.
4. Roast at 350 degrees for 45 to 50 minutes, or until chicken is cooked through, 160 degrees on a meat thermometer. Place clams in pan in between and around chicken breasts. Turn over to broiler setting and broil until skin of chicken is golden and crisp, about 3 to 5 minutes. Transfer chicken to serving platter and tent loosely with foil. Return pan to oven and continue to broil until all the clams have opened, about 4 to 6 more minutes.
5. Transfer clams to serving platter with chicken. Pour vegetables and accumulated juices over clams and chicken. Sprinkle with parsley and serve immediately.

Recipe courtesy of Hannaford fresh September-October 2008.
3 cup Large red bell peppers, seeded and cut
1 1/2 cup Onion, chopped
4 oz Pork and beef chorizo sausage, 4" link
1 Tbs Olive oil
4 ea Hannaford Inspirations Chicken Breasts
4 tsp Unsalted butter, softened
3 ea Cloves garlic, minced
1 tsp Kosher salt
1/2 tsp Black pepper, freshly ground
2 tsp Paprika
1 lb Little neck clams, scrubbed
2 Tbs Chopped fresh parsley


© 2010 Adplex