To get you geared up for the holidays, here’s a winning recipe from Hosea, Season 5 winner, from the just-released Top Chef: The Quickfire Cookbook. Hosea says, “I have tried to take everything the judges have said to me during this competition as constructive feedback. You never stop learning. I have learned so much because of this experience… It was hands down the hardest thing I’ve done as a chef. I don’t wish that kind of stress on anyone!”
Post a comment about your favorite Quickfire Challenge from seasons past or Season 6 that’s airing now, and enter to win a copy of the book.
Season 5, Episode 6
Quickfire Challenge: Create a one-pot holiday meal.
2 skinless, boneless chicken breasts, (about 1 pound) cut into medium dice
Salt and pepper
1/2 cup olive oil
2 Spanish chorizo sausages, sliced into rings
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon saffron threads
1 1/2 cups parboiled or Spanish short-grain rice
3 cups chicken stock, plus extra if needed
12 extra-large shrimp (16–20 count), peeled and deveined
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh chives
3 teaspoons scallions, thinly sliced
Season the chicken with salt and pepper to taste. In a paella pan or large sauté pan, heat the oil over medium-high heat and brown the chicken and chorizo on both sides, about 3 minutes per side.
Reduce heat to medium. Add the bell pepper strips and onion and cook until softened, about 5 minutes.
Stir in the garlic, saffron, rice, and stock. Reduce heat to low, cover, and simmer until the rice is al dente, about 20 minutes.
Add the shrimp, herbs, and scallions. Cook until the shrimp are pink and opaque, and the liquid is absorbed, about 5 minutes more.
Season with salt and pepper and serve immediately.
Purchase Top Chef: The Quickfire Cookbook.
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