Spanish Chicken With Olives Food

SPANISH CHICKEN WITH RICE AND OLIVES

Steps:

• Season the chicken pieces with salt and pepper.
• Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Brown the chicken well on both sides; transfer to a plate.
• Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
• Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
• Add in wine and bring to a boil; simmer uncovered for 3 minutes.
• Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
• Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
• Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
• Add in the peas and olives, season with salt and pepper to taste.
• Cover the skillet and let stand for 10 minutes before serving.

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.

SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT

Steps:

• Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
• Place chicken on top; season with paprika and garlic pepper.
• Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
• Mix in the remaining olives and serve garnished with parsley.

SPANISH CHICKEN WITH ORANGES & OLIVES

Steps:

• Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
• Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
• Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
• Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
• Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
• Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
• Bake uncovered for about 20 minutes, until done through.
• Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
• Pour the sauce, oranges, olives, and shallots over the chicken and serve.
• Great with rice or cous-cous and lightly sauteed greens.

SLOW-COOKER SPANISH CHICKEN

Steps:

• Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
• Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
• Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
• Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
• Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.