Ovenstylespanishchicken Recipes

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ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)



One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo) image

A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 16

1 1/2 cup medium grain rice (washed)
4 bone-in (skin-on chicken thighs)
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage (no casings)
1 large green bell pepper (cored, chopped)
1 medium red onion (peeled, chopped)
2 garlic cloves (peeled, crushed)
1 large ripe tomato (chopped)
3 tbsp tomato paste
3 cups chicken broth
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper (more or less to your liking (optional))

Steps:

  • Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
  • Make the spice rub. In a small bowl, mix the spices, salt and pepper.
  • Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
  • Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
  • Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
  • Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
  • Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
  • Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving

OVEN STYLE SPANISH CHICKEN



Oven Style Spanish Chicken image

Make and share this Oven Style Spanish Chicken recipe from Food.com.

Provided by Loves Food

Categories     Chicken Thigh & Leg

Time 2h10m

Yield 6 pieces of Chicken, 4-6 serving(s)

Number Of Ingredients 4

4 -6 pieces chicken legs-thighs
2 ounces sazon goya with coriander and annatto
adobo seasoning
cooking spray

Steps:

  • *Pre-Heat Oven on Convection or not at 350 Degrees*.
  • Take chicken and Sprinkle each Piece with Adobo with Pepper.
  • Take 2 Packets of Sazon and sprinkle on all of them
  • Rub into chicken and let sit for 4hrs in Refridgerator.
  • Line a Cookie sheet with Tin Foil.
  • Spray with Cooking Spray.
  • Place Chicken Pieces skin side up.
  • Spray with Cooking Spray on each piece of Chicken well.
  • Place in Oven and bake for 2 hrs or untill skin is very Crispy.
  • Serve with Yellow Rice and Vegetable.

SPANISH OVEN BAKED ROAST CHICKEN



Spanish Oven Baked Roast Chicken image

This is a recipe I got from a very small "mom and pop" restaurant in a small town in Spain when I was stationed there in the USAF. It was near Madrid and the owner was so gracious and friendly that everyone loved going there. For those who have been there and are wondering, it is from Kiko's.

Provided by Bob78278

Categories     Chicken

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 whole chicken, cut up
3 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/3 cup red wine vinegar
1/3 cup medium sherry (spanish if you can find it)
1/2 onion, cut in chunks
5 cloves garlic, crushed
1 tablespoon dried parsley
6 bay leaves
1/8 cup butter

Steps:

  • Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
  • Place cut up chicken in pan skin side up.
  • Place a bay leaf and chunk of onion under each piece.
  • Dot chicken with butter pieces.
  • Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
  • Pour mixture over chicken and sprinkle parsley on chicken.
  • Bake uncovered at 250 degrees for 4 t0 5 hours.
  • Baste frequently.

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