Genes Andalucian Valley Chicken Rsc Recipes

CRUNCHY VALLEY CHICKEN #RSC

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

ANDALUSIAN CHICKEN

Steps:

• Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
• Add the sherry and vinegar, and salt and pepper to taste.
• Cover and simmer gently for 20 minutes or until the chicken is tender.
• Transfer the chicken to a plate.
• Strain the cooking liquid, pressing the garlic flesh through the strainer.
• Return the liquid to the pan, add the cream, and bring to a boil, stirring.
• Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
• Return the chicken to the pan with the juices that have collected on the plate.
• Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
• Taste for seasoning, adjust if necessary.
• Serve hot, garnished with tarragon leaves.

ANDALUSIAN CHICKEN WITH GREEN OLIVES AND BITTER ORANGES

Steps:

• Rub chicken with salt & pepper and let stand for 10 minutes.
• Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
• Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
• Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
• Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
• Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.

ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS

Steps:

• Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
• Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
• Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
• Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
• If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
• Thread the meat on to the skewers.
• Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
• Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.

NAPLES VALLEY CHICKEN

Steps:

• Brown chicken breasts in melted margarine, remove and set aside.
• Saute mushrooms and onions in the same pan until tender.
• Return chicken to pan.
• Add wine, bouillon, parsley, garlic powder, oregano, salt, and pepper.
• Cover chicken and simmer 40 minutes.
• Remove chicken.
• Blend flour and water into pan juices.
• Stir until thickened.
• Return chicken to pan.
• Heat through or refrigerate until serving time, then reheat.