Valencia Chicken Breasts Recipes
VALENCIA CHICKEN BREASTS
The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain. *Enjoy*
Provided by twissis
Categories Poultry
Time 45m
Yield 4 Chicken breasts w/sauce, 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
- Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
- Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
- Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
- TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.
Nutrition Facts : Calories 352.7, Fat 16.8, SaturatedFat 2.6, Cholesterol 75.5, Sodium 161.6, Carbohydrate 18.8, Fiber 2.3, Sugar 12.6, Protein 26.5
AUTHENTIC PAELLA VALENCIANA
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Provided by Jason Nelson
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g
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- Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides until golden brown, remove from pan & set aside.
- In the same pan, brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar, white wine & Grand Marnier (if using). Reduce sauce slightly to intensify the flavors.
- Transfer mixture to a blender, puree & season w/salt & pepper to taste (I use my immersion blender for this step).
- Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered).
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