Jonah Miller brings Asturian chicken to THE Dish

At just 27 years old, Jonah Miller is already an accomplished chef with his own restaurant. Huertas in New York City's East Village is a New York Times Critics' Pick with two stars, which they called "a serendipitous trip to Spain."

Here's how to cook a few of Miller's signature dishes at home, including "Asturian" chicken, "Catalan Style" kale, asadillo, fabada, tortilla española (Spanish omelet) and churro and chocolate for dessert!

"Asturian" Chicken


-2, 3lb chickens

-5 cloves garlic

-5 sprigs thyme

-2 TB butter

-2 TB olive oil

-salt and pepper to taste


-Butcher the chickens to that they are split in half with the breast, leg, thigh and wing drumette all attached, but boned out except for the wing (but the last two joints of the wing removed). This creates a flat portion, easy to sear and slice to serve.

-Season both sides generously with salt and pepper [-At the restaurant we would cryovac and cook sous vide at 58C for 2 hours. We would then dry the breasts under the salamander and sear in a hot pan, basting with butter, thyme and garlic.]

-Preheat a pan and over medium heat, sear the skin side of each chicken, first in olive, then adding butter, thyme and garlic and basting the flesh after the skin begin to color from the oil. If your pan is not large enough, this may need to be done in multiple pans.

-Transfer the birds to a 400F oven, skin side down (unless they are getting too much color, in which case they can be flipped) and cook for about 20 minutes (until the thighs are 160F internal temperature).

-Let rest for 10 minutes before slicing.

Pickled Pepper Sauce


-1 cup of pickled pepper brine (we use Spanish guindilla peppers, but cherry pepper or even jalapeno pickling liquid would work)

-1 cup chicken stock

-1 onion, sliced

-2 cloves garlic, crushed

-1 tsp black peppercorns

-5 sprigs thyme

-1 bay leaf

-1 tsp olive oil

-1 TB sugar

-salt to taste

-1 TB butter


-In a sauce pan, sautee the onions and garlic in the olive oil over medium heat for 5 minutes, stirring occasionally.

-Add the pickling liquid, chicken stock, thyme, bay and black pepper. Bring to a simmer and reduce by two-thirds.

-Strain the sauce and add back to the pan. Add the sugar, salt to taste and whisk in the butter. Serve on the side, or over the chicken.

"Catalan Style" Kale

Serves 8 as a side dish


-2 pounds of tuscan (lacinato or dinosaur) kale cup into one inch strips

-1/2 cup toasted pine nuts

-1/2 cup of golden raisins

-1/2 cup sherry vinegar

-1/2 cup water

-1/4 cup sugar

-1/4 cup olive oil

-salt to taste


-To pickle and plump the raisins, bring the sherry vinegar, water and sugar to a simmer and add the raisins. Remove from the heat and let soak for at least 30 minutes.

-Heat a large sauté pan over medium heat and add the oil and then the spinach. Stir constantly as the spinach wilts. If your pan is not large enough, cook in several batches. When the Spinach is evenly sautéed, season with salt and stir in the pine nuts and raisins (draining them from their liquid).


Serves 8 as a side dish


-2 heads little gem lettuce, washed and leaves separated

-5 piquillo peppers

-1/4 cup of pickled red onions (thinly sliced)

-1/4 cup of pitted empeltre olives (substitute niçoise)

-3 soft boiled eggs, quartered and seasoned with salt and pepper

-2 fillets of smoked trout, flaked into bite-size, but not shredded, pieces

(substitute high-quality canned tuna)

-1/2 cup of olive oil

-1 TB aged sherry vinegar

-juice of 1 lemon

-salt and pepper to taste


-For the piquillo peppers, char the peppers in a very hot pan until they are almost burnt on one side. Then place in a bowl with 1/8 cup of olive oil and the sherry vinegar. Season with salt and pepper. Let stand for at least 2 hours, or as long as a day in the fridge. Before using, tear into long strips by hand.

-Dress the lettuce with the remaining oil, the lemon juice and salt to taste.

-To serve, layer the ingredients in a large, shallow bowl and finish with a bit of the piquillo marinade over the top.


A traditional Asturian bean and pork stew

Serves 8 as a side dish


-2 cups dried Emergo Beans (if you can't find Emergo Beans, substitute any large white bean, fabes are traditionally used in Asturias, but Italian Corona beans would also work nicely).

-6 cups of water (plus more for soaking beans)

-1 cup olive oil

-1 onion, peeled and cut in half

-1 carrot, peeled and split in half

-1/2 bulb of fennel, cut in half

-5 cloves garlic

-1 TB black peppercorns

-5 sprigs of thyme

-1 bay leaf

-3 ounces of bacon cut into lardoons and rendered until crisp

-2 links (about 4 ounces) of fresh Spanish chorizo (we make our own, but available to purchase at Despaña) sliced into ½ inch rounds

-2 links (about 4 ounces) of morcilla, Spanish blood sausage (we make our own, but available to purchase at Despaña) sliced into ½ inch rounds

-1TB sweet pimentón

-salt to taste


-Soak the beans in 5 cups of cold water over night

-In a very hot pan, add 1 TB of olive oil and the onion, carrot and fennel. Char the vegetables until almost burnt on only one side.

-Add the charred vegetables together with the garlic, pepper and herbs to a sachet (in cheesecloth).

-Add the beans, the sachet, 6 cups of water and the remainder of the olive oil to a pot and bring to a simmer. Cook over low heat for 2-3 hours until the beans are tender. When they are, season them with the pimentón and salt to taste (if you season the beans liquid before they are fully cooked it will prevent the beans from absorbing the water).

-Add the cooked bacon and sliced sausages to the beans and simmer for 5-7 minutes until the sausages are cooked through, but still juicy.

-Serve immediately

Tortilla Española (Spanish omelet)

Yield: 6-inch tortilla, serves 8 as a side.

- 5 eggs

- 2 tablespoons heavy cream

- ½ white or Spanish onion

- 2 medium baking potatoes, such as Idaho

- 1 sprig of thyme

- 2 tablespoons extra-virgin olive oil

- 2 teaspoons salt

Slice the onion as thinly as possible. Add 1 tablespoon of olive oil to a sauté pan on medium heat. Add the onions and cook, stirring occasionally to prevent the onions from burning or sticking. When the onions begin to color, turn the heat to low and continue to cook until they are a deep brown. If you find that they are sticking, add a tablespoon of water and scrape off any bits that are stuck to the pan. When you have achieved the desired color, add ½ teaspoon of salt (adding the salt earlier will draw water out of the onions and prevent them from caramelizing nicely).

While the onions are cooking, peel and slice the potatoes into thin rounds, about 1/8 of an inch. If you have a mandoline slicer, this is a perfect opportunity to use it. Otherwise, a sharp knife will do.

Cut the potatoes into cubes and spread on a baking sheet. Place the baking sheet in a 300-degree F. oven for 20 minutes until potato cubes are tender but still firm to the bite.

While potatoes are cooking, pick the thyme off the stems and chop finely.In a mixing bowl, whisk eggs together with heavy cream. Fold in cooked, slightly cooled onions and potatoes. Add the thyme and 1 ½ teaspoons salt. Mix together.

Position an oven rack about 6 inches from the broiler, then preheat your oven broiler.

Heat an oven-proof 6-inch nonstick pan on medium heat. Allow it to preheat for one to two minutes, then add 2 teaspoons of olive oil. The oil should "dance" around the pan if it's hot enough. Add the tortilla batter and stir, as if making scrambled eggs, for 30 seconds. Then turn the heat down to medium-low and stop stirring, allowing the eggs to set on the bottom. Cook for two minutes, then transfer the pan to the oven, on the rack set below the preheated broiler. Cook for an additional two minutes until the top is set but has just barely begun to brown. If you press down on the tortilla with a spoon or spatula, some runny eggs should ooze from the middle (if you prefer firm eggs, return to the oven at 350 degrees). Remove from the oven.

Tap the bottom of the pan firmly on your counter a few times and then transfer the tortilla to a plate by placing a plate upside-down on top of the pan, holding the bottom of the plate and pan handle and then quickly and carefully flipping the tortilla.

Eat at once, or allow to cool (in Spain, the tortilla is often eaten at room temperature).

Churro and chocolate

Serves 20


-7 oz butter

-1 ¾ C water

-1 ¾ C AP flour

-1 TB Salt

-2 TB Sugar

-5 eggs


-Melt the butter in the water in a medium pan.

-Once melted, stir in all the other ingredients, except eggs.

-Bring together quickly over low heat.

-Off the heat in a bowl, work the eggs in slowly until mixture is homogeneous.

-Place into a piping bag, with a star tip and pipe 6 inches pieces directly into a

375F fryer (with canola oil).

-Drain access oil and toss in sugar.

For the chocolate sauce: Melt equal parts chocolate (we like 72% dark) and heavy cream.