Spanish Chicken Cutlets And Olive Rice With Artichokes And Piquillo Peppers Recipes

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SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS



Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 10

4 cups mixed good quality olives
3 to 4 strips orange peel
3 to 4 strips lemon peel
1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full
2 to 3 tablespoons extra-virgin olive oil
2 cups Marcona almonds* or toasted peeled whole almonds (See Cook's Note)
2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper

Steps:

  • Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
  • Place the almonds in a small decorative serving dish.
  • Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.

SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND PIQUILLO PEPPERS



Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

3 cups chicken stock
1 1/2 cups white long-grain rice
5 tablespoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs
Generous handful flat-leaf parsley
1 (9 ounce) package frozen artichoke hearts
4 piquillo peppers or 2 roasted red peppers, chopped
1/2 cup pitted Spanish green olives, chopped
1 large fresh thyme sprig, leaves only
1/3 cup dry sherry, eyeball it
2 tablespoons cold butter, cut into pieces

Steps:

  • Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.
  • Preheat oven to 375 degrees F.
  • Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.
  • From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.
  • Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.
  • 5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.
  • Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

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