-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Small sample tastes reveal a decent product ...
 DD> Sometime in future do a side-by-side with my Spanish paprikas.

 JW> If your Spanish is as good as mine is you will probably prefer it by
 JW> a narrow margin.

Just high school Spanish and a smattering of border Spanish like "Dos cerveza,
por favor" and "Donde es baño?" Bv)=

I have sweet in both Hungarian (style) and Spanish and Hot in both, as well as
smoked hot in Spanish (Pimenton de la Vera). Sometime after the first of the
year a couple of my chilli-cook friends and I are going to have a semi-official
tasting. I'll report the results.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spanish Chicken w/Crispy Paprika Potatoes
 Categories: Poultry, Potatoes, Cheese, Vegetables, Pork
      Yield: 4 servings

      4    Baking potatoes; (750g/27 oz)
           - cubed
      2 tb Olive oil
      1 tb Smoked paprika
      4 ts Balsamic vinegar
      6    Roasted peppers from a jar;
           - fine chopped
    140 g (5 oz) cream cheese
      8    Chicken thighs; skinned,
           - boned
    140 g  (5oz) cooked Spanish chorizo

  Heat oven to 200oC/392oF (conventional) 180oC/360oF (fan)
  - Gas mark 6.

  Tip the potatoes onto a large baking tray. Mix 1 tbsp oil
  with the paprika, 2 tsp balsamic vinegar and seasoning,
  then pour over the potatoes and toss together. Bake in the
  oven for 10 mins while you prepare the chicken.

  Mix the peppers with the cheese and seasoning. Open out
  the chicken thighs and spoon some of the cheese mixture
  into the centre of each. Pull the sides of the chicken
  together to seal in the filling, then put each thigh,
  seam-side-down, on individual squares of foil. Top each
  thigh with 2-3 overlapping slices of chorizo, then wrap in
  the foil.

  Put the chicken parcels on top of the potatoes and return
  to the oven for 30 mins until the thighs are cooked and
  the potatoes are crispy. When the chicken is cooked, mix
  the remaining 1 tbsp oil and 2 tsp balsamic, and drizzle
  over the mixed salad leaves. Serve the chicken with the
  paprika potatoes and salad.

  By Katy Gilhooly

  Recipe from Good Food magazine, January 2015

  RECIPE FROM: http://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

... The joy in pursuing trout is they live in such beautiful places!
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