Best 7 Chicken Bouillabaisse With Chorizo And Clams Recipes

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS

Steps:

• Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
• Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off.
• Reduce the heat of the oven to 350 degrees F.
• Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
• In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes.
• Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
• Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

CHICKEN BOUILLABAISSE

Steps:

• Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
• Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
• Meanwhile, preheat the oven to 300 degrees F.
• Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
• Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

BOUILLABAISSE

Steps:

• Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion, fennel, and garlic, and saute until the vegetables just start to brown. Add the white wine and reduce. Add the orange zest, saffron, tomatoes, potatoes, and fish stock or clam juice. Bring the mixture to a boil.
• Continue cooking until the vegetables are tender and the liquid has reduced, about 25 minutes.
• Adjust the heat to medium-low and add the mussels and cook for 3 to 4 minutes. Add the shrimp and clams and cook for 3 minutes more. Add the halibut and cook for an additional 4 to 5 minutes.
• Before serving, the shells will have opened and the fish will be tender and flaky. Garnish with parsley and top with the faux rouille, recipe follows.
• Faux Rouille:
• In a bowl, mix together the sour cream, mayonnaise, minced garlic, paprika, fresh lemon juice, salt, and black pepper, to taste and top each serving of bouillabaisse with a dollop of the faux rouille.
• Bouillabaisse Variations:
• Latin Bouillabaisse: Saute 2 bell peppers, seeded and sliced and 1 serrano chile, seeded and minced along with the other vegetables. Add a handful of coarsely chopped fresh cilantro leaves to the broth base. Garnish the bouillabaisse with lime wedges.
• Curried Bouillabaisse: Add 1/4 teaspoon ground cardamom, 2 whole cloves, 2 1/2 tablespoons curry powder, 1 teaspoon crushed red pepper flakes, and 1/2 stick cinnamon to the broth base. Replace the fennel with thinly sliced lemongrass.
• Chicken Bouillabaisse: Replace the fish with 6 chicken legs that have been sauteed until golden brown. Replace the clam juice with low-sodium chicken broth.

CHICKEN BOUILLABAISSE

Steps:

• Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
• Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
• Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
• Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

BOUILLABAISSE, SIMPLIFIED

Steps:

• 1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
• 2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
• 3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
• 4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
• 5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
• 6. Add any crabmeat.
• 7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
• 8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.

CHICKEN BOUILLABAISSE

Steps:

• Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in a very large bowl with one pinch of the saffron and the Pernod or Pastis. Transfer the chicken pieces to a large resealable bag, pour in the liquid from the bowl and seal the bag. Place the bag in a bowl, and refrigerate overnight. If possible, move the chicken around in the bag from time to time.
• Remove the chicken from the marinade, and pat dry with paper towels. Heat a large, heavy skillet over medium-high heat, and add 1 tablespoon of the oil. When the oil is hot, working in batches, brown the chicken on all sides, about five minutes per batch. Remove to a baking sheet or bowl.
• Heat a large, heavy casserole or Dutch oven over medium heat, and add the remaining tablespoon of olive oil. Add the onions and cook, stirring often until they soften, about five minutes. Add the carrots and celery and a generous pinch of salt, and cook, stirring, until tender and fragrant, five to eight minutes. Stir in the garlic, cook for another minute until fragrant, and then add the tomatoes, thyme and salt to taste. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add the dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.
• While the chicken is simmering, or while reheating, blanch the beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.