Cooking For One 🌞

PAPRIKA CHICKEN THIGHS WITH ROMESCO SAUCE AND TURMERIC RICE



PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES

I am seriously addicted to this Catalonian-style sauce, and it’s made
with ingredients you might already have in your pantry. For extra flavor,
use a combination of almonds and unsalted, roasted hazelnuts if you
can find them, or toasted walnuts—basically any roasted nut you might
have on hand works, although hazelnuts are most traditional.

2 or 3 bone-in chicken thighs
2½ teaspoons paprika, divided
¼ teaspoon salt
½ teaspoon freshly ground black pepper, divided
1 (7- to 8-ounce) jar roasted red peppers, drained, rinsed (save and clean
the jar)
⅓ cup unsalted raw or blanched almonds
1 garlic clove, smashed
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
½ teaspoon turmeric
1 cup cooked rice or cauliflower rice, warmed with a little butter, coconut
oil, or olive oil
1 to 2 tablespoons chopped fresh parsley, for garnish (optional)

1. Preheat the oven to 475ºF.

2. Place the chicken thighs in a glass or rimmed baking sheet. Combine
2 teaspoons of the paprika, the salt, and ¼ teaspoon of pepper in a
small bowl, then rub the mixture all over the chicken.

3. Bake the chicken until it’s fully cooked through or until the internal
temperature reads 165ºF, 20 minutes.

4. Meanwhile, combine the red peppers, almonds, garlic, vinegar,
remaining ½ teaspoon of paprika, and remaining ¼ teaspoon of
pepper in a blender or food processor. Pulse a few times until the
mixture is chunky. Add the olive oil and process until smooth. Pour
into the reserved clean jar and set aside.

5. Sprinkle the turmeric over the warm rice and stir to color the rice
completely. Spoon the rice onto a plate and top with the chicken.
Drizzle a couple tablespoons of sauce over all, garnish with parsley
(if using), and enjoy.

Make It Faster:

Use 90-second or quick-cooking rice or cook
the rice in a small saucepan according to package directions
while the chicken bakes.

Use It Up: Double the romesco recipe to use the whole jar of
peppers and enjoy on eggs, with vegetable and fish dishes, or
tossed with pasta. It will last in the refrigerator for a week, or store
it in a resealable plastic bag and flatten to freeze for longer
storage


From "30-Minute Cooking for One"
https://www.goodreads.com/book/show/72177054-30-minutes-healthy-cooking-for-one-cookbook


********************************************************************************


Sandwich Snack



Cooking time 15 minutes

You will need:
1 rasher bacon
2 oz. mushrooms
1 tomato
3 slices bread
salt, pepper and sugar
butter

1 Remove rind from bacon, chop roughly, fry for 2-3
minutes, until cooked but not crisp.

2 Remove bacon from pan, place on a warm
plate and keep hot.

3 Slice tomato, sprinkle with salt, pepper and
sugar, fry in bacon drippings for about 2
minutes. Remove from pan, keep hot.

4 Chop mushrooms and fry, adding a little more
bacon drippings or butter to the pan.

5 Meanwhile toast bread, on one side only.
Spread untoasted side of each slice with butter.

6 To serve, cover one buttered side of toast with
bacon and tomato, the second with mush-
rooms.

7 Place the bacon and tomato slice on a warm
plate, cover with mushroom slice and top with
plain slice, buttered side down.

8 Cut through diagonally and serve at once
accompanied with cheese sauce if liked.

(Ed. Note: That's no Snack!! )

From "500 recipes for Cooking For One"
https://www.goodreads.com/book/show/12475320

Eat Hearty Solo!