SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 8 servings
Number Of Ingredients 10
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
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.
More about "spanish chicken cutlets and olive rice with artichokes and piquillo peppers recipes"
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From foodnetwork.co.uk
Cuisine SpanishCategory Main-CourseServings 4
MARINATED ARTICHOKES APPETIZER WITH PIQUILLO PEPPERS ...
From spaingourmetcanada.com
Estimated Reading Time 1 min
SPANISH-SPICED CHICKEN & RICE WITH PIQUILLO PEPPERS & SNOW ...
From blueapron.com
4/5 Total Time 1 hrCuisine SpanishCalories 810 per serving
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE, RECIPE PETITCHEF
From en.petitchef.com
Cuisine enCategory Main DishServings 2Total Time 45 mins
- In a small saucepan, bring the broth, raisins, 1 tablespoon EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes.
- While the rice cooks, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
- Season the chicken liberally with salt and pepper; add to the skillet and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes.
- Add the sherry and boil until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From cookeatshare.com
4/5 (1)Total Time 30 minsCuisine SpanishCalories 818 per serving
TUNA STUFFED PIQUILLO PEPPERS RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (1)Category Appetizer, TapasCuisine SpanishTotal Time 15 mins
HUMMUS RECIPES: SPANISH CHICKEN CUTLETS AND OLIVE RICE ...
From hummus-recipes63.blogspot.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From plain.recipes
MARINATED ARTICHOKE QUARTERS WITH PIQUILLO PEPPERS ...
From foodmatch.com
SEARCH FOR RECIPES ADVANCED SEARCH
From foodnetwork.co.uk
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From tfrecipes.com
SPANISH CHICKEN OLIVE - COOKEATSHARE
From cookeatshare.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From venueandmenu.blogspot.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From recipenet.org
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From crecipe.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From pinterest.co.uk
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From recipenode.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From foodnetwork-uk-stage.loma-cms.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH A
From recipebridge.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND ...
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love