Ingredients with Measurements:
- 1 pound of andrajoso pasta
- 1 pound of boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of diced tomatoes (14.5 ounces)
- 2 cups of chicken broth
- 4 cups of fresh spinach leaves
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Cook the andrajoso pasta according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Add the smoked paprika, cumin, oregano, salt, and black pepper to the skillet and stir to combine.
5. Add the diced tomatoes and chicken broth to the skillet and bring to a simmer.
6. Add the spinach leaves to the skillet and cook until wilted, about 2 minutes.
7. Add the cooked andrajoso pasta to the skillet and toss to combine.
8. Serve the Andrajos with Chicken and Spinach hot, garnished with fresh parsley and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 50g
Fiber: 5g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Andrajoso pasta can be substituted with any other type of pasta.
- Chicken can be substituted with beef or pork.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add diced bell peppers or zucchini to the skillet for extra vegetables.
- Use canned chickpeas instead of chicken for a vegetarian version.
- Add a splash of white wine to the skillet for extra flavor.
Tips and tricks:
- Make sure to brown the chicken well before adding the other ingredients for maximum flavor.
- Don't overcook the spinach, as it will become mushy.
- Adjust the seasoning to taste, adding more salt or pepper if needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Andrajos with Chicken and Spinach in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Andrajos with Chicken and Spinach in a large serving bowl, garnished with fresh parsley and cilantro.
Garnishes:
Fresh parsley and cilantro
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
- Pair with a glass of red wine, such as a Rioja or Tempranillo.
Suggested side dishes:
- Mixed green salad with vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the pasta is too dry, add more olive oil or butter to the skillet.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Andrajos is a traditional Spanish pasta dish that originated in the region of Extremadura. It is typically made with flour, water, and salt, and is cut into thin strips. The pasta is often served with a variety of meats and vegetables, such as chicken and spinach.
Flavor profiles:
The Andrajos with Chicken and Spinach is a savory and flavorful dish, with smoky paprika, earthy cumin, and fragrant oregano. The chicken adds a rich and meaty flavor, while the spinach provides a fresh and slightly bitter note.
Serving suggestions:
Serve the Andrajos with Chicken and Spinach as a main course for a hearty and satisfying meal.
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Region: Spanish