Chicken Costa Del Sol Recipes

COSTA DEL SOL BARBEQUE SAUCE

Costa del Sol Barbeque Sauce image

A barbeque sauce straight from the sun-filled Spanish Costas. This will light up any barbeque.

Provided by Anonymous

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 30m

Yield 32

Number Of Ingredients 12

Ingredients

1 ½ cups ketchup
7 ounces brown sugar
½ red onion, finely chopped
¼ cup honey
3 ½ fluid ounces red wine vinegar
2 ounces butter
½ small red chile pepper, finely chopped, or to taste
3 cloves garlic, finely chopped
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

Nutrition Facts : Calories 57.4 calories, Carbohydrate 11.6 g, Cholesterol 3.8 mg, Fat 1.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.9 g, Sodium 173.8 mg, Sugar 10.8 g

CHICKEN COSTA DEL SOL

Chicken Costa Del Sol image

Categories Chicken Garlic Sauté Low Carb Quick & Easy Bell Pepper Summer Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

2 large skinless boneless chicken breast halves.
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
1 1/2 cups thinly slice bell peppers
3 large garlic cloves, chopped
1/3 cup pitted halved brine-cured black olives (such as Kalamata)
4 teaspoons balsamic vinegar

Steps:

Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
Transfer chicken to plates. Spoon pepper mixture over and serve.

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