Misc: CHICKEN ACAPULCO by Recipe Cottage

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	CHICKEN ACAPULCO

		Categories: Chicken, Mexican Servings: 6 4 lb Chicken pieces 1 T Oil 1 Onion; minced 2 Garlic clove; minced 6 Peppercorns 1/2 lb Chorizo 2 c Chicken broth 10 oz Ro-tel 3 Carrot; diced 3 Zucchini, large; diced 1/4 c Raisins 3 Jalape$os, whole MMMMM-----------------------------GARNISH---------------------------------- 1 Orange, whole Halve and thinly slice the orange. In a Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoon grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: SPANISH SAUSAGE AND LENTIL SOUP Categories: Soups, Pork, Spanish Servings: 8 2 T Olive oil 1 lb Chorizo 7 oz Ham, smoked; finely chopped 2 Onion, large; finely chopped 1 Bell pepper, green; seeded & 1 Carrot, med; finely chopped 2 Garlic clove; minced 1 Bay leaf 3/4 t Thyme, fresh 1/2 t Cumin, ground 9 c Chicken stock 16 oz Tomato; can 1/2 lb Lentils, dried Salt; to taste Pepper; to taste 12 Spinach leaf, large Seed bell pepper, and chop finely. Wash and trim spinach, and shred finely. Heat olive oil in heavy 6- to 8-quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered. Transfer sausage to platter. Drain off all but 2 tablespoons grease from saucepan. Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook 5 minutes. Meanwhile, cut sausage into thin slices. Add to saucepan with chicken stock, tomatoes and lentils. Reduce heat to low, cover partially and simmer gently until lentils begin to dissolve, about 2 hours. (Can be prepared up to 3 days ahead and refrigerated, or frozen up to 3 months.) Discard any fat from surface. Remove bay leaf. Taste and adjust season- ing with salt and pepper. Simmer until just warmed through. Add shredded spinach. Transfer soup to warmed tureen or individual bowls and serve. Note: This soup is even better when prepared 2 or 3 days ahead. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING Categories: Turkey Servings: 12 12 lb Turkey 1/2 c Butter, sweet; softened MMMMM-----------------------------STUFFING---------------------------------- 4 Onion; coarsely chopped 5 Celery stalk; coarse chop 1 lb Chorizo; broken up 6 c Cornbread, dry; crumbled 3 c Bread cubes, dry 2 c Corn kernel, frozen; thawed 2 T Cilantro, fresh; chopped 2 T Parsley, fresh; chopped Salt and pepper, to taste MMMMM------------------------------GRAVY----------------------------------- 3 c Chicken stock; as needed 1 c Wine, white or ros Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl. Saute the chorizo in the same pan until lightly brown. Remove to same bowl and add remaining stuffing ingredients. Toss to combine completely. (If mixture seems dry, add chicken stock or apple juice. ) Salt and pepper the turkey's cavity and loosely stuff the cavity and the neck with the bread-chorizo mixture, leaving some room for expansion during cooking. (Extra stuffing can be refrigerated in a covered casserle and baked at 375 degrees for 40 minutes.) Sew up and truss the turkey. Return to rack in roasting pan and turn turkey on its left side. Add 1 cup stock and wine gravy to pan. Place in preheated 400 degree oven for 20 minutes. Turn turkey onto its right side and continue roasting another 20 minutes. Lower oven to 325 degrees. Turn turkey breast-side-down and roast for 1 hour and 20 minutes. Baste every 15 minutes or so, adding stock as needed. Turn turkey breast- side-up and continue basting every 15-20 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20 minutes per pound; the internal temperature should reach 180 degrees. The juices in the thigh should run clear when pierced with a fork.) Remove to a heated platter to rest. Skim off as much fat as possible from the pan drippings. Transfer pan drippings, including brown bits, to a saute pan. Reduce to a gravy over high heat. Carve turkey. Serve gravy and dressing on the side. Total cooking time: 3 - 4 1/2 hours. Serves 12. MMMMM -Begin Recipe Export- QBook version 1.00.10 Beta Keywords: rice, seafood, fish, shrimp, lobster, clams, chorizo 1 Lobster, 1-1/2 lb; cooked 1 lb shrimp 1 dz Small clams 1 qt mussels 1 Hen, Cornish 1 ts Oregano 2 peppercorns 1 Garlic clove; peeled 1 1/2 ts Salt 6 T Olive oil 1 ts Vinegar 2 oz Ham; cut in thin strips 1 Chorizo; sliced 1 oz Salt pork; finely chopped 1 Onion; peeled & chopped 1 green pepper; seeded & chopped 1/2 ts Ground coriander 1 ts Capers 3 T Tomato sauce 2 1/4 c Rice, washed and drained 4 c Boiling water 1 ts Saffron 1 cn Peas, drained 1 cn Pimientos Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture. Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate heat. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With a large spoon, turn rice from top to bottom. Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels and clams in a little water until their shells open. Heat the pimientos and drain. Use the mussels, clams and pimientos as a garnish. Yield: 6-8 servings -End Recipe Export-