SPANISH STYLE CHICKEN
Low fat hairy bikers diet total 10 syns should serve 4 -2.5 syns each
Provided by lwbpayne
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 180 fan. Put the onions, potatoes, garlic and tomatoes in a large roasting pan and season, spray light toss everything together and roast for 20 minutes
- While veg are roasting, skin chorizo and cut into thin slices. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season with black pepper. Mix paprika and oregano together and set aside
- Take roasting tin out of oven, scatter the chorizo over veg and toss everything several times. Place chicken on top and sprinkle with paprika and oregano. Season with a little salt and return to oven for 20 minutes
- Take tin out of oven, baste with juices. Place peppers under chicken with rest of veg
- Turn oven up to 200 fan. Put tin back in for another 20 minutes until peppers are just soft and chicken is golden
OVEN STYLE SPANISH CHICKEN
Make and share this Oven Style Spanish Chicken recipe from Food.com.
Provided by Loves Food
Categories Chicken Thigh & Leg
Time 2h10m
Yield 6 pieces of Chicken, 4-6 serving(s)
Number Of Ingredients 4
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-STYLE CHICKEN
Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
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.
PONTEVEDRA-STYLE SPANISH CHICKEN
My grandparents came from Pontevedra, Spain in 1920 through Ellis Island and brought this recipe with them. I grew up eating this dish and my children just love it. Of course, they never measured anything, so the measurements are just an estimate.
Provided by Chris
Categories Spanish Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1041.8 calories, Carbohydrate 5.6 g, Cholesterol 154.3 mg, Fat 97.4 g, Fiber 1.1 g, Protein 38.4 g, SaturatedFat 22.4 g, Sodium 223.3 mg, Sugar 0.2 g
SPANISH CHICKEN
I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
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