Taras Spanish Chicken Recipes

TARA'S CHICKEN

Steps:

• In a large pot over medium-low heat, mix the pasta sauce, picante sauce, tomatoes, tomato paste, and Parmesan cheese. Season with oregano, thyme, parsley, cayenne pepper, salt, and black pepper.
• Place the chicken in a separate pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer 25 minutes, until chicken juices run clear.
• Transfer chicken to the pot with the sauce mixture. Cover, and cook on low 1 hour.
• In a separate pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve the chicken and sauce over the cooked rice.

TARA'S SPANISH CHICKEN

Steps:

• Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, until chicken juices run clear, 55-60 minutes.

ZANAHORIAS ALIñADAS (SPANISH MARINATED CARROTS)

Steps:

• Fill a large pot with salted water and bring to a boil. Add the peeled carrots and cook until just tender. Drain the water, place the carrots back in the pot, and cover with cold water.
• Once the carrots are cooled, slice into coins about 1/4-1/3 inch thick. Place in a large jar.
• In a mortar and pestle, add the peeled garlic and mash with the oregano, cumin seeds, and paprika to form a paste. If a mortar and pestle is not available, the garlic can also be grated, then mixed with the spices. Add the mixture to the jar with the carrots.
• Pour in the vinegar and water. Stir to combine the seasonings with the carrots. If the carrots are not covered in liquid, add a little more equal parts vinegar and water. Cover and refrigerate for at least 4 hours.
• Remove the carrots with a slotted spoon and arrange on small serving plates. Sprinkle with salt, olive oil, and freshly chopped parsley.