CHICKEN HACIENDA
This recipe is from A Texas Hill Country Cookbook. It's so much more flavorful than plain old chicken and rice and gets a little crispy on top which I love. I use skinless boneless chicken breasts.
Provided by LonghornMama
Categories Poultry
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Roll chicken in seasoned flour.
- Brown in skillet with butter.
- Preheat oven to 350.
- Remove chicken and saute onions, garlic and green pepper.
- Add pimento and uncooked rice.
- Stir over heat 2 minutes.
- Add chicken broth, chili powder, comino seed, salt and pepper.
- Put rice mixture into greased casserole dish and arrange chicken breasts over top.
- Bake uncovered for 1 1/2 hours.
Nutrition Facts : Calories 586.1, Fat 29.7, SaturatedFat 13.8, Cholesterol 133.5, Sodium 849.2, Carbohydrate 41.7, Fiber 1.5, Sugar 2.1, Protein 35.9
ITALIAN COUNTRY CHICKEN & PEPPERS
Make and share this Italian Country Chicken & Peppers recipe from Food.com.
Provided by Steve P.
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large roasting pan place chicken, sausage and potatoes.
- Bake at 425 for 20 minutes.
- Then stir in the peppers and onions.
- In small bowl combine chicken broth, vinegar and Italian seasoning.
- Pour over meat and vegetables in pan.
- Cover and bake for 40-45 minutes until chicken is done, stirring occasionally.
- Spoon meat and vegetables into serving dish.
- You can either discard broth mixture or use cornstarch to make a gravy.
Nutrition Facts : Calories 830, Fat 37.7, SaturatedFat 12.5, Cholesterol 210, Sodium 1966.9, Carbohydrate 42.5, Fiber 4.8, Sugar 2.9, Protein 76.3
CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE
Steps:
- Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.
CHICKEN CHILINDRON RECIPE
My popular chicken chilindron recipe is an easy Spanish chicken stew from the north of Spain. It combines chicken with red pepper, garlic, and ham for a must-try meal ready in under an hour!
Provided by Lauren Aloise
Categories Chicken Main Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
- Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
- Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
- Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
- Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
- Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
- Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.
Nutrition Facts : Calories 459.62 kcal, Carbohydrate 9.1 g, Protein 23.74 g, Fat 34.42 g, SaturatedFat 7.27 g, TransFat 0.1 g, Cholesterol 117.39 mg, Sodium 345.87 mg, Fiber 2.08 g, Sugar 4.4 g, ServingSize 1 serving
POLLO EN PEPITORIA
Cook up a Spanish-inspired feast of chicken cooked with saffron, almonds, spices and sherry. Top with hard-boiled eggs and serve with rice
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 17
Steps:
- Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
- Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
- Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.
- Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.
- Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you're going to use them). You can serve this straight from the dish with some rice, if you like.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.89 milligram of sodium
POLLO GUISADO
A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.
Provided by audball
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
- Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
- Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 14.3 g, Cholesterol 47.6 mg, Fat 16 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 3.5 g, Sodium 1339.4 mg, Sugar 2.4 g
COUNTRY CHICKEN CASSEROLE
Chicken breast, hash browns, fried onions and cheese. Now that's country cookin' for ya! This is a wonderful easy recipe, especially if want a filling meal, but don't have time to stay in the kitchen. This is my mother-in-law's favorite dish, and it heats up well for leftovers.
Provided by sallygilli
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
- Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 43.7 g, Cholesterol 78.8 mg, Fat 32.6 g, Fiber 2.5 g, Protein 29.8 g, SaturatedFat 13 g, Sodium 1254.6 mg, Sugar 4.1 g
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