Oven Style Spanish Chicken Food

SPANISH-STYLE CHICKEN STEW

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
• Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
• Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

SPANISH OVEN BAKED ROAST CHICKEN

Steps:

• Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
• Place cut up chicken in pan skin side up.
• Place a bay leaf and chunk of onion under each piece.
• Dot chicken with butter pieces.
• Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
• Pour mixture over chicken and sprinkle parsley on chicken.
• Bake uncovered at 250 degrees for 4 t0 5 hours.
• Baste frequently.

SPANISH CHICKEN

Steps:

• Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
• Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.

SPANISH CHICKEN AND POTATO ROAST

Steps:

• Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
• Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
• Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
• Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

OVEN-BAKED SPANISH CHICKEN WITH RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
• Brown on both sides then remove to a plate.
• Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
• Season with more seasoned salt and black pepper to taste.
• Transfer to a large greased baking dish or roasting pan.
• Top with the browned chicken pieces, then sprinkle the olives all over.
• Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
• Uncover then spoon picante sauce over the chicken.
• To with with shredded cheddar cheese.
• Return to oven to bake 3-5 minutes.

SPANISH CHICKEN

Steps:

• In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

PONTEVEDRA-STYLE SPANISH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a roasting pan skin-side down. Pour the olive oil and melted butter over the chicken. Sprinkle the pieces with minced roasted garlic, paprika, salt, and pepper.
• Roast in the preheated oven for 35 minutes. Turn the chicken pieces skin-side up and roast until the chicken is done and the skin is crispy, about 25 minutes more. An instant-read thermometer inserted into the meat should read 165 degrees F (74 degrees C).
• Serve the chicken pieces with the sauce on the side for dipping.

SPANISH RICE AND CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

SPANISH-STYLE CHICKEN

Steps:

• Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
• Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
• Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.

BEST OVEN BAKED CHICKEN

Steps:

• Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
• Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
• Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

SPANISH CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
• Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

SPANISH RICE CHICKEN II

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
• Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
• Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
• Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

SPANISH-STYLE CHICKEN BAKE

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

SPANISH STYLE CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 200oC.
• Place potatoes in a microwave safe container and cook them until only slightly tender (about 7 minutes in my microwave). Drain of liquid and set aside for later.
• Place chicken, paprika in a large baking dish and drizzle with the oil - I use my french cast iron pot with a lid. Add the onion, chorizo, capsicum slices, garlic and potatoes. Bake for 30 minutes.
• Add the canned tomatoes and olives and bake for a further 15 minutes.
• Serve with hot buttered CousCous.

OVEN STYLE SPANISH CHICKEN

Steps:

• *Pre-Heat Oven on Convection or not at 350 Degrees*.
• Take chicken and Sprinkle each Piece with Adobo with Pepper.
• Take 2 Packets of Sazon and sprinkle on all of them
• Rub into chicken and let sit for 4hrs in Refridgerator.
• Line a Cookie sheet with Tin Foil.
• Spray with Cooking Spray.
• Place Chicken Pieces skin side up.
• Spray with Cooking Spray on each piece of Chicken well.
• Place in Oven and bake for 2 hrs or untill skin is very Crispy.
• Serve with Yellow Rice and Vegetable.

SPANISH CHICKEN STEW

Steps:

• Marinate chicken in 1 1/2 tsp Sweet paprika, seasoning and a splash of olive oil. Leave for an hour, or longer if possible.
• Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.
• Fry chicken for a couple of minutes each side until browned then remove.
• Add the onion, garlic, carrot and fry on a medium heat for 5 minutes or until softened.
• Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.
• Add the tomatoes, dried spices, stock and sherry vinegar then bring to the boil, season, then cover and put in the oven for 1 hour until the chicken is cooked through.
• Add the chopped olives and stir through.
• Serve with couscous.

SPANISH CHICKEN AND CHORIZO

Steps:

• Preheat your oven to 400°F/200°C.
• Add the olive oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
• Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
• Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
• Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
• Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
• Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
• Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.

SPANISH RICE, CHICKEN&CHORIZO

Steps:

• Heat the oven to18oC/fan16oC/gas4. Heat 4 tbsp oil in a paella pan or a broad, shallow pan, season the chicken thighs and brown them in batches on all sides (but don't cook through). Remove, then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers soften.
• Throw in the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for a minute, stirring,then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for15 minutes.
• Pour the rice around the chicken and season. Put in the oven and cook for 20 minutes, until the stock has absorbed and the top is golden. You don't need to stir the rice as it cooks.
• Cover the dish with foiI and leave to sit for 5 minutes. Scatter with the parsley and lemon juice over the top before serving.

MA'S SPANISH CHICKEN STEW

Steps:

• First, heat a large skillet or Dutch oven over medium-high heat. Spread 2 tablespoons of oil evenly across the cooking surface, and brown the chicken thighs on both sides. Set the browned chicken aside on a plate.
• Add the garlic and onion to the skillet. Cook for a minute or so, and then add the celery, carrots, bell pepper, and potato. Cook for a few minutes until the carrots begin to soften. Add the seasoning packet and stir to combine.
• Add 2 bay leaves, ½ cup of Spanish green olives, chopped or whole (we like whole, but sometimes chopped adds more of a delightful relish effect to the sauce), and the entire contents of the 14-ounce can of whole (use a spatula to break them up into chunks) peeled tomatoes and the 14-ounce can of pink beans (the starch from the beans helps thicken the sauce).
• Add the chicken to the pot with the vegetables along with 2 cups of water. Bring to a boil, cover, and turn the heat down to a simmer. Cook for 30 minutes until the potatoes are tender. Then uncover and cook for an additional 10-15 minutes on medium high heat to reduce the sauce.
• Serve with white rice mixed with ¼ cup of olive oil, a sprinkling of 1 teaspoon of salt (or to taste), and ¼ cup chopped parsley. This stew goes great with a little hot sauce on the side--Crystal (our favorite) or Tabasco are both great options.

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Preheat the oven to 400 F degrees.
• In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
• To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.
• Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
• Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
• Garnish with green olives and parsley and serve warm.

SPANISH CHICKEN STEW

Steps:

• Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
• Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
• Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
• Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
• Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.

HAIRY BIKERS' SPANISH CHICKEN BAKE RECIPE

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
• While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
• Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
• Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
• Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp Recipe taken from The Hairy Dieters: How to Love Food and Lose Weight by Si King and Dave Myers View at Amazon | £14.99