SPANISH CHICKEN WITH BACON AND OLIVES
My husband dug out "What's for Dinner" by Maryana Vollstedt and combined 2 recipes to come up with this really tasty dish. It makes great leftovers and I was amazed how tender and juicy the chicken breast remained. I love the smokiness that the bacon imparts. I have made this recipe with both tomato sauce and paste, and I have to say I prefer using sauce. Use whatever you prefer.
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h34m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Season chicken with salt and pepper.
- Place in a lightly oiled or sprayed 4 quart baking dish.
- Cover with sliced onions.
- MAKE SAUCE:.
- In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles.
- Pour over chicken.
- Top with bacon slices.
- Bake uncovered for about 60 minutes.
- Add olives and bake 5minutes longer.
- Chicken should be done when juices run clear.
- NOTE: Bacon options.
- Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible.
- 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.
Nutrition Facts : Calories 378.4, Fat 15.4, SaturatedFat 3.8, Cholesterol 86.4, Sodium 1252.8, Carbohydrate 25.5, Fiber 5.2, Sugar 11, Protein 31.6
SPANISH CHICKEN LEGS AND THIGHS WITH OLIVES AND CAPERS
This chicken dish has intense flavors! Serve this with hot cooked linguini or spaghetti if desired and crusty rolls on the side. The complete recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
- Add in chicken pieces one at a time, shaking to coat with flour mixture.
- In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
- Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
- Simmer for about 40 minutes, or until chicken is done and no longer pink.
- Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
- In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
- Pour the tomato mixture over the chicken in a large serving dish/bowl.
- Sprinkle with grated Parmesan cheese if desired and serve.
Nutrition Facts : Calories 1076.6, Fat 55.9, SaturatedFat 13.7, Cholesterol 282.6, Sodium 716.5, Carbohydrate 66.8, Fiber 9.7, Sugar 9.3, Protein 70.6
SPANISH CHICKEN CASSEROLE
This "casserole" is simple, rustic food, and it is great. Easy to make and you will get rave reviews. Yet another adaptation from Parragon press.
Provided by Amayzng30
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag.
- Wash and pat dry the chicken, then place in bag and shake to coat in flour.
- Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside.
- Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes.
- Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender.
- Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.
SPANISH CHICKEN WITH RICE AND OLIVES
I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and pepper.
- Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Brown the chicken well on both sides; transfer to a plate.
- Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
- Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
- Add in wine and bring to a boil; simmer uncovered for 3 minutes.
- Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
- Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
- Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
- Add in the peas and olives, season with salt and pepper to taste.
- Cover the skillet and let stand for 10 minutes before serving.
Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8
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