SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND PIQUILLO PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.
- Preheat oven to 375 degrees F.
- Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.
- From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.
- Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.
- 5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.
- Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.
SPANISH RICE WITH CHICKEN & PEAS
My mom made this juicy chicken and rice for us every Wednesday. I still make it for my hubby. It reminds me of family dinners growing up. -Josee Lanzi, New Port Richey, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan., In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.
Nutrition Facts : Calories 367 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 755mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE
Make and share this Piquillo Pepper Chicken With Spanish Rice recipe from Food.com.
Provided by bricookie55
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small saucepan, bring broth, raisins, 1 tablespoons olive oil, turmeric, and saffron to a boil. Stir in rice, cover pot and simmer over low heat for about 18 minutes or until water is absorbed.
- While the rice is cooking, heat the remaining 2 tablespoons olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to skillet. Cook for 6 minutes on each side, until no longer pink. Transfer to a plate to keep warm until the rest of the meal is ready.
- Add piquillo peppers to skillet and heat through, about 2 minutes. Add sherry and boil until slightly reduced, 1 to 2 minutes.
- Add butter and half of the parsley, turn off the heat, and stir to melt butter. Spoon sauce over chicken.
- Add the rest of the parsley and the almonds to cooked rice and fluff with a fork. Serve rice alongside chicken.
Nutrition Facts : Calories 804.9, Fat 24.8, SaturatedFat 6.3, Cholesterol 83.7, Sodium 709.1, Carbohydrate 78.7, Fiber 4.3, Sugar 13.1, Protein 39.1
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE
Yield serves 4
Number Of Ingredients 13
Steps:
- In a small pan over medium heat, lightly toast the almonds and reserve.
- In a small saucepan, bring the broth, raisins, 1 tablespoon of the EVOO, the turmeric, and the saffron to a boil. Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice cooks, in a large skillet, heat the remaining 2 tablespoons of EVOO, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet, and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil for 1 to 2 minutes until slightly reduced. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
- Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.
CHICKEN WITH PIQUILLO PEPPERS
I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.
Provided by threeovens
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
- Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
- Transfer chicken to a platter while you prepare the sauce.
- Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
- Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.
Nutrition Facts : Calories 323.4, Fat 21.9, SaturatedFat 5.5, Cholesterol 95.5, Sodium 89.6, Carbohydrate 3.7, Fiber 0.5, Sugar 1.4, Protein 20
More about "piquillo pepper chicken with spanish rice food"
ONE PAN SPANISH CHICKEN AND RICE - CAFE DELITES
From cafedelites.com
4.8/5 (5)Calories 485 per servingServings 5
- Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
- Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)
- Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
- Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat - depending on your oven). Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.
SPANISH-SPICED CHICKEN & RICE WITH PIQUILLO PEPPERS
From blueapron.com
4/5 Total Time 1 hrCuisine SpanishCalories 810 per serving
SPANISH RICE AND CHICKEN: ARROZ CON POLLO | HEARTH AND …
From hearthandvine.com
SIMPLE ONE PAN SPANISH CHICKEN AND RICE - THE …
From themediterraneandish.com
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE - PETITCHEF
From en.petitchef.com
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE
From sugarandspice-celeste.blogspot.com
SPICY SPANISH MINI MEAT LOAVES AND PIQUILLO PEPPER RICE
From recipes-list.com
SPANISH CHICKEN AND RICE RECIPE - LOVEFOOD.COM
From lovefood.com
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE RECIPE
From rachaelray.com
CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH CHICKEN - FOOD
From foodandwine.com
RECIPETHING - PIQUILLO PEPPER CHICKEN WITH SPANISH RICE
From recipething.com
PIQUILLO PEPPER SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
HOW TO MAKE PIQUILLO PEPPER CHICKEN WITH SPANISH RICE RECIPE
From slurrp.com
SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND …
From foodnetwork.co.uk
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE ULTIMATE EASY SPANISH PAELLA RECIPE - WHITNEYBOND.COM
From whitneybond.com
SPANISH CHICKEN & RICE | THE SPLENDID TABLE
From splendidtable.org
TORTILLA WITH POTATOES, PIQUILLO PEPPERS AND MANCHEGO | BLD MEAL ...
From rachaelrayshow.com
ARROZ CON POLLO | AKA SPANISH CHICKEN & RICE — GLAMOROUS …
From theglamorousgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love