Best 2 Braised Quail With Poblano Chiles Saffron And Chorizo Recipes

Indulge in a culinary journey with our tantalizing Braised Quail with Poblano Chiles, Saffron, and Chorizo. This dish, rooted in the rich culinary traditions of Spain, takes you on a flavor adventure where tender quail meat, roasted poblano chiles, vibrant saffron, and savory chorizo come together in perfect harmony.

Accompanying this main course are three delectable recipes that elevate the dining experience. Prepare a refreshing accompaniment with our Poblano-Avocado Salsa, where the smoky heat of roasted poblanos meets the creamy richness of avocado. For a touch of elegance, try our Saffron-Scented Cauliflower Rice, a flavorful and healthy alternative to traditional rice. And to complete your meal, whip up a batch of our refreshing Orange-Saffron Agua Fresca, a vibrant blend of citrus and saffron that will cleanse your palate and leave you feeling invigorated. These recipes, when combined, create a veritable feast that will captivate your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHORIZO STUFFED POBLANO PEPPERS

Chorizo Stuffed Poblano Peppers image

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Provided by jiver

Categories Appetizers and Snacks Tapas

Time 1h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
Bake in preheated oven until peppers are tender, about 1 hour.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g

BRAISED QUAIL

Braised Quail image

A recipe I found in one of my son's cookbooks. I've got 6 jumbo quail in the freezer and plan to make this soon. It looks simple which is how I like my quail! The recipe really didn't give cooking times or quantities of herbs etc but that's ok with me! So, I have put zero in cooking time!

Provided by JustJanS

Categories Quail

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 quail
6 slices pancetta or 6 slices bacon
6 sage leaves, small sprigs ok
rosemary, small sprigs
2 garlic cloves, cut into three each
2 tablespoons olive oil
salt and pepper
sage and rosemary, extra few sprigs
1 cup white wine
chicken stock

Steps:

Clean the quail and pat dry.
Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic.
Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine.
Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done.
Serve with polenta and a salad of radiccio or rocket if you want to.

Nutrition Facts : Calories 424, Fat 26.5, SaturatedFat 6.5, Cholesterol 124.3, Sodium 90, Carbohydrate 2, Sugar 0.6, Protein 32.2

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the quail from burning.
Brown the quail before braising: Browning the quail before braising will help to develop flavor and color.
Use a flavorful braising liquid: The braising liquid is what will give the quail its flavor, so make sure to use a flavorful liquid such as chicken broth, white wine, or beer.
Add vegetables to the braising liquid: Vegetables will add flavor and nutrition to the braising liquid. Some good options include carrots, celery, onions, and garlic.
Simmer the quail until tender: The quail should be simmered until it is tender, but not overcooked. This will usually take about 1 hour.
Serve the quail with a variety of sides: Quail can be served with a variety of sides, such as rice, pasta, or vegetables.

Conclusion:

Braised quail is a delicious and elegant dish that is perfect for a special occasion. The quail is tender and flavorful, and the braising liquid is rich and flavorful. This dish is sure to impress your guests.