Mediterranean Casserole Dinner ala ~DKBB and CHB~
2
boneless, skinless chicken breasts, cut into 1.5-inch pieces
2
boneless country-style pork ribs, cut into 1.5-inch pieces
4
Tbsp. olive oil
2
cloves garlic, finely grated or minced
1
tsp. pimento de la Vera (smoked sweet Spanish paprika)
Kosher
salt
Fresh
cracked pepper
Pinch
of saffron, finely ground in mortar
3
tsp. boiling water
1
can diced tomatoes, drained
1
can artichoke hearts, drained
⅛
to ¼ lb. fresh green beans, cut into 2-inch lengths
1
shallot, cut into 1-inch lengths
½
to 1 cup chicken stock (add amount wanted to desired level)
1
small rosemary sprig
½
roasted red bell pepper, cut into small strips
½
cup thawed frozen peas
2
cups prepared rice
- In
a large glass bowl, mix the chicken and pork with 1 Tbsp. olive oil, 1 clove
minced garlic, and ½ tsp. paprika; season generously with salt and pepper and
mix together; let stand at room temperature for 30 minutes. You can take a
break here and resume prep after the 30 minutes passes.
- Preheat
oven to 425° F; in a small heatproof bowl, mix the saffron with the boiling
water and let cool completely.
- In
a medium to large cast-iron casserole pan, heat 2 Tbsp. olive oil over high
heat until shimmering; add in the chicken/pork mixture and cook, stirring
occasionally until well browned but not cooked through completely.
- Add
the artichokes, beans, remaining 1 Tbsp. olive oil, and a generous pinch of
salt and pepper to the pan and cook, stirring occasionally until all is lightly
browned (about 3 minutes).
- Push
the mixture to one side of the pan and reduce to heat to medium; add in the
remaining clove to minced garlic and ½ tsp. paprika, cooking until fragrant.
- Add
the tomatoes and shallots, mixing all ingredients together; stir frequently
until vegetable mixture is coated in a thick sauce.
- Stir
in chicken/pork mixture and add chicken broth and brewed saffron; bring all to
a boil over moderately high heat, shaking the pan occasionally, until slightly
reduced (about 5 minutes).
- Add
rosemary sprig and any additional salt and pepper and/or broth you feel may be
needed.
- Transfer
the pan to the oven and bake for about 15 minutes to fuse flavors together;
remove from oven and scatter roasted red pepper and peas on top and bake for
another 3 minutes.
Serve
hot over cooked rice.