Grilled Chicken With Piquillo Gazpacho Sauce Recipes

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CHICKEN WITH PIQUILLO PEPPERS



Chicken With Piquillo Peppers image

I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.

Provided by threeovens

Categories     Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken thighs (6 pieces)
2 garlic cloves, sliced
kosher salt
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 (9 ounce) jar piquillo peppers, drained
1 cup dry white wine

Steps:

  • Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
  • Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
  • Transfer chicken to a platter while you prepare the sauce.
  • Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
  • Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.

Nutrition Facts : Calories 323.4, Fat 21.9, SaturatedFat 5.5, Cholesterol 95.5, Sodium 89.6, Carbohydrate 3.7, Fiber 0.5, Sugar 1.4, Protein 20

GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA



Grilled Chicken Breasts with Gazpacho Salsa image

Categories     Blender     Chicken     Tomato     Quick & Easy     Backyard BBQ     Cucumber     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice of homemade-type white bread, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped seeded peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley leaves, or to taste
1 whole boneless chicken breast with skin (about 1 pound), halved

Steps:

  • In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
  • Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

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