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Roasted Chicken with Chorizo, Peppers, and Clams

Roasted Chicken with Chorizo, Peppers, and Clams

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

Roasted Chicken with Chorizo, Peppers, and Clams
3 cup Large red bell peppers, seeded and cut
11/2 cup Onion, chopped
4 oz Pork and beef chorizo sausage, 4" link
1 tablespoon Olive oil
4 each Hannaford Inspirations Chicken Breasts
4 teaspoon Unsalted butter, softened
3 each Cloves garlic, minced
1 teaspoon Kosher salt
1/2 teaspoon Black pepper, freshly ground
2 teaspoon Paprika
1 lb Little neck clams, scrubbed
2 tablespoon Chopped fresh parsley

directions:

During the final minutes of cooking, the clams open up and release their juices. The briny flavor of the clams intermingles with spicy chorizo and savory peppers creating a thin, brothlike sauce with a complexity and depth of flavor. Serve this dish over rice or with a loaf of crusty Taste of Inspirations bread to sop up all the delicious juices. Recipe may be halved.
Note: Broilers vary in heat output, so cooking times can vary dramatically. Keep an eye on your chicken during the broiling step of this recipe.
1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. In a large broiler-safe baking dish or roasting pan, toss peppers, onions, and chorizo with 1 Tbsp. olive oil and spread evenly.
3. Pat chicken dry with paper towels. In a small bowl mash butter with garlic, 1/2 tsp. of the salt, pepper and 1 tsp. of the paprika. Use your fingers to carefully loosen skin from meat. Spoon 1 tsp. butter under the skin of each breast, and then work butter evenly under skin. Rub both sides of chicken breast with remaining 1 tsp. paprika and 1/2 tsp. salt. Place chicken breasts skin side up on top of vegetables.
4. Roast at 350 degrees for 45 to 50 minutes, or until chicken is cooked through, 160 degrees on a meat thermometer. Place clams in pan in between and around chicken breasts. Turn over to broiler setting and broil until skin of chicken is golden and crisp, about 3 to 5 minutes. Transfer chicken to serving platter and tent loosely with foil. Return pan to oven and continue to broil until all the clams have opened, about 4 to 6 more minutes.
5. Transfer clams to serving platter with chicken. Pour vegetables and accumulated juices over clams and chicken. Sprinkle with parsley and serve immediately.
Source: Hannaford fresh Magazine, September - October 2008

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Quantity Ingredients  
3 cup Large red bell peppers, seeded and cut  
11/2 cup Onion, chopped  
4 oz Pork and beef chorizo sausage, 4" link  
1 tablespoon Olive oil  
4 each Hannaford Inspirations Chicken Breasts  
4 teaspoon Unsalted butter, softened  
3 each Cloves garlic, minced  
1 teaspoon Kosher salt  
1/2 teaspoon Black pepper, freshly ground  
2 teaspoon Paprika  
1 lb Little neck clams, scrubbed  
2 tablespoon Chopped fresh parsley  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 477 kcal (23%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 18 g (90%)
Cholesterol 128 mg (42%)
Sodium 1057 mg (44%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 10 g (40%)
Protein 49 g (81%)
Vitamins
Vitamin A 4707 IU (94%)
Vitamin C 169 mg (281%)
Minerals
Calcium 104 mg (2%)
Iron 27 mg (45%)
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