Spanish Style Baked Chicken and Asparagus Salad

31 Jan

Greetings all!  Hope all are well.  Tonight I took my basic baked chicken recipe and changed it up by using spanish smoked paprika, or Pimenton as the major flavor.

Start by putting together a marinade with 2 chopped shallots, 1 garlic clove, 2 T Sherry Vinegar, 2 T Olive Oil, and your chicken pieces (I used 6 Drumsticks and 4 Thighs) which I seasoned liberally with salt and the Pimenton.  Put in all in a ziplock bag and marinate for a few hours to overnight.

When you are ready to start cooking, Pre-Heat the oven to 400 F Convection,  divide up a head of cauliflower into florets, quarter a container of mushrooms, and roughly chop a yellow onion.  Place these at the bottom of a large oven safe casserole, season with salt and pepper, and top with the chicken pieces skin side down.  Add a scant 1 cup of chicken stock to the dish making sure to pour between the chicken pieces as to not take the seasoning off the chicken. Bake in the oven for 20 minutes, then flip the chicken over for an additional 35 minutes in the oven.

While the chicken bakes, hardboil an egg and peel it.  In a bowl combine a tablespoon of grainy mustard, 3 tablespoons of good Sherry Vinegar, and a little salt and Pepper.

Whisk in 4-5 Tablespoons of good olive oil until you make a very loose vinegarette.

Cut and trim some relatively thin asparagus spears and get some water boiling in a shallow pan that has a cover you can use.

Steam the asparagus till just tender and plate.  Pour the vinegarette over the top while they are still hot so they absorb it better, and sprinkle the chopped up egg over the whole mess.  It’s so YUM!

Once the chicken is done, remove it from the pot and let the veggies cook in the oven for around ten minutes, replace the chicken on top, reheat in the oven a few minutes, and take it to the table!  The chicken is perfectly done, and the cauliflower and mushrooms have absorbed all the delicious fat from the chicken baking above.

Whole family gave it an A Plus, hope yall can try it!  I’m telling you guys, eating Paleo does not have to be boring.  It’s also not hard at all to put together these recipes.  Can’t wait to figure out what to make tomorrow night!

1 Comment

Posted by on January 31, 2012 in Main Entree, Recipes, Side Dishes


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One response to “Spanish Style Baked Chicken and Asparagus Salad

  1. Tegan Ristaino

    July 31, 2012 at 3:06 am

    Aside from being a very tasty vegetable, asparagus is also a good source of vitamin B complex group. :“.”

    Enjoy your weekend!“>


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