BRAISED QUAIL WITH POBLANO CHILES SAFFRON AND CHORIZOFrom vino4dino 7 years ago
- 1/2 cup chicken broth or water shopping list
- 1 teaspoon saffron threads shopping list
- 2 onions shopping list
- 4 garlic cloves shopping list
- 2 Spanish chorizo links (about 6 ounces total) shopping list
- 2 large vine-ripened tomatoes shopping list
- 6 whole jumbo quail (6 to 8 ounces each) shopping list
- freshly ground black pepper shopping list
- 2 teaspoons unsalted butter shopping list
- 2 teaspoons corn or canola oil shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon crumbled dried oregano shopping list
- 1 large or 2 small fresh or dried bay leaves shopping list
- 2 fresh poblano chiles shopping list
- 1/3 cup packed fresh cilantro leaves shopping list
- Accompaniments: shopping list
- lime wedges shopping list
- polenta or rice shopping list
How to make it
- Preheat oven to 325°F.
- In a small bowl combine broth or water and saffron.
- Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices. Peel tomatoes*(see below) and seed. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat quail dry and season with pepper and salt. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.
- In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
- Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising, roast and peel poblanos. Wearing rubber gloves, cut chiles into thin strips. Chop cilantro.
- Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.
- Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
The Cookvino4dino Baltimore, MD
The Rating4 people
Wonderful recipe!rosemaryblue in CollegeTown loved it
wonderful!mystic_river1 in Bradenton loved it
Quail-that's some fantastic eating baby. Marvelous.jenniferbyrdez in kenner loved it
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