Spanish Chicken Breasts With Lemon Recipes

SPANISH GARLIC LEMON CHICKEN (POLLO CON AJO Y LIMON)

Steps:

• Peel all garlic cloves. Pour chicken stock into a medium pot or sauce pan, and place garlic into brother. Cover and simmer on low for approximately 20 minutes.
• Peel the lemon, removing white pulp. Cut the lemon in thin slices. Set aside.
• Pour olive oil into a large frying pan and heat on medium. Brown chicken on both sides. Remove and place into the bottom of an ovenproof pot, and set aside.
• Heat oven to 375F degrees.
• Reduce the heat to low, and add the flour to the frying pan where the chicken was fried. Scrape the bottom of the pan while stirring, frying the flour. Add the wine and continue to stir and scrape the bits from the bottom of the pan. Add the chicken broth and stir constantly, as the sauce thickens. Taste and adjust salt.
• Pour the thickened sauce over the chicken. Sprinkle the garlic cloves around the dish. Arrange lemon slices on chicken.
• Bake the chicken in oven for 30-40 minutes. Remove and garnish with parsley or basil. Serve with fried potatoes or rice.
• Note: Use chicken with skin on or skinless pieces. If using skinless pieces, chicken will tend to stick to pan more easily when browning, so use lower heat and turn more often.

SPANISH CHICKEN BREASTS WITH LEMON AND SAFFRON

Steps:

• TO MARINADE:
• Season the chicken breasts with salt and freshly ground black pepper and place in a dish together with the rest of the marinade ingredients. Mix together well, then cover and place in the fridge to marinate for two hours, turning the chicken breasts over from time to time.
• TO COOK THE CHICKEN:
• Preheat the oven to 180C/365F/Gas 4.
• Heat a large ovenproof frying pan until hot, then add 90ml/3fl oz of the olive oil, the shallots, carrots and asparagus and gently fry over a low heat until the vegetables are barely softened, remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining 30ml/1fl oz of olive oil to the pan and heat.
• Remove the chicken from the marinade and pat dry. Add the chicken breasts to the pan and fry for 2-3 minutes on both sides, until golden-brown all over.
• Remove from the heat and return the vegetables, then, using a fine sieve, strain the marinade over the chicken and discard the solid marinade ingredients.
• Transfer to the oven and cook for one hour, or until the chicken is cooked through and the sauce has reduced by half. About 15 minutes before the end of cooking time, pour in the saffron and its soaking liquid.
• To serve, remove the chicken from the oven and place onto plates. Place spoonfuls of vegetables alongside and spoon the sauce over. Garnish with freshly grated lemon zest sprinkled over the top.

SPANISH STYLE LEMON CHICKEN

Steps:

• In a blender, blend all ingredients.
• Marinate the chicken for at least 6 hours.
• Bake at 400 degrees for 10 minutes.
• Lower the heat to 350 degrees and continue to bake until chicken is done, approximately 30 minutes.

SPANISH CHICKEN WITH SPICY LEMON RICE

Steps:

• In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
• In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
• In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
• In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
• To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.