Grgich Hills Estate Winery

Spanish Pimenton Chicken

September 5, 2013 • Posted in: Zinfandel

…with sautéed calabacitas

Pimenton ChickenPair with Grgich Hills Estate Miljenko’s Old Vines Zinfandel; Serves 2

  • 2 each, bone-in chicken legs and thighs
  • ¼ cup canola oil
  • 1 ½ T. Spanish smoked paprika (pimentón)
  • juice of 2 limes
  • olive oil
  • 1 lb. yellow squash
  • 1 lb. zucchini
  • 1 large vine ripe tomato
  • 1 cup roasted corn kernels
  • 1 Anaheim pepper
  • 1 clove garlic, finely chopped
  • 1 cup finely chopped yellow onion

In a bowl large enough to hold all of the chicken pieces easily, mix together the canola oil, lime juice, paprika powder, and salt and pepper to taste. Add the chicken pieces to the bowl and rub the mixture evenly over the chicken pieces until well covered. Let marinate for at least one hour in the refrigerator.

For the calabacitas:
Cut the squash into ½ inch dice and set aside. Cut tomato into 1 inch dice and add to the squash mixture. Remove the seeds from the chili peppers and slice them into ¼ inch wide long thin strips. Heat 2 tablespoons of olive oil in a large sauté pan until it slides easily in the pan but is not smoking. Add the onions to the pan and cook over medium heat until softened but not browned (4-5 minutes). Add the chili pepper strips to the pan and continue to cook for another 5 minutes. Finally, add the roasted corn, diced squash, tomato, and garlic to the pan. Sauté until squash mixture is just done but not too soft (7-8 minutes). Season to taste with salt and pepper. Remove from heat and set aside.

For the chicken:
Remove the pieces from the marinade and let come to room temperature (10 to 15 minutes). Heat a pan large enough to hold the chicken in a single layer. Add about 1 tablespoon of canola oil to the pan until just barely smoking. Carefully add chicken and sear on all sides until nicely browned. Remove pan to a preheated 400 degree oven to finish cooking (about 10 minutes). Remove from oven and let rest for at least 5 minutes.

To finish:
Spoon the calabacitas onto each plate. Arrange two pieces of chicken on top of the vegetables and garnish with fresh torn herbs. ENJOY!

Recipe: Ladies Who Lunch, Photo: Allison Park