Spanish Chicken And Rice Food

SPANISH CHICKEN AND RICE

Steps:

• Heat dressing in large skillet on medium heat. Add chicken, onions and bell peppers; stir. Cook 10 to 12 min. or until chicken is done (165ºF), turning chicken after 5 min. and stirring vegetables occasionally.
• Add water, tomatoes, peas, turmeric, bouillon and crushed pepper; stir. Bring to boil, stirring occasionally.
• Stir in rice; cover. Cook on low heat 5 min. or until rice is tender.

SPANISH CHICKEN AND RICE

Steps:

• Toss chicken with 1 Tbs of oil, paprika, garlic, oregano and a sprinkling of salt and pepper.
• Heat a large heavy-bottomed deep skillet over medium-high heat.
• Add chicken; saute turning once, until well browned, about 6 minutes; remove chicken; set aside.
• Add remaining oil and sausages to skillet; cook unitl browned, 2-3 minutes.
• Add onions and peppers and cook unitl tender, about 4 minutes.
• Stir in rice and tumeric to coat with oil.
• Add broth, tomatoes and chicken; bring to a simmer over medium-high heat.
• Reduce heat to low; cover and cook until liquid has absorbed and rice is tender, 15 minutes.
• Stir in peas; cover, turn off heat, wait a few minutes.
• Serve.

SPANISH CHICKEN AND RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot.
• Season the chicken pieces with salt & pepper and brown in batches.
• Remove from pot.
• Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
• Stir in the paprika and cook for 30 seconds.
• Add the tomatoes and simmer gently until it has thickened.
• Stir in the water, then add the rice and the tumeric.
• Return the chicken to the pot and stir to combine.
• Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

SPANISH CHICKEN AND RICE SOUP

Steps:

• Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
• Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
• While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
• To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

SPANISH CHICKEN WITH SPICY LEMON RICE

Steps:

• In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
• In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
• In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
• In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
• To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.

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 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 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 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.

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 RICE

Steps:

• Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.