Spanish Chicken With Oranges Olives Food

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.

CHICKEN WITH GREEN OLIVES, ORANGE, AND SHERRY

Steps:

• Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.
• Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.

TARA'S SPANISH CHICKEN

Steps:

• Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, until chicken juices run clear, 55-60 minutes.

CHICKEN WITH ORANGES, LEEKS & OLIVES

Steps:

• Preheat oven to 350°. In shallow pie plate, combine the flour, 2 teaspoons of the orange zest and 1/2 teaspoon of the salt. Dip each chicken breast half into the flour mixture until the chicken is completely coated; shake off the excess mixture.
• In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and saute about 3 minutes on each side or until the chicken is browned but not cooked all the way through. Transfer the chicken to a baking sheet and finish in the oven at 350° for 5-10 minutes or until the meat is no longer spongy when touching it.
• In the drippings remaining in the skillet, saute the leeks, cumin, red-pepper flakes and the remaining salt about 4 minutes or until the leeks are softened. Add the tomatoes, chicken broth and the remaining 1 teaspoon of orange zest. Simmer the mixture for 5 minutes. Stir in the orange slices and nicoise olives and heat the mixture through. Pour the mixture over the chicken.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

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 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.

SPANISH CHICKEN LEGS AND THIGHS WITH OLIVES AND CAPERS

Steps:

• In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
• Add in chicken pieces one at a time, shaking to coat with flour mixture.
• In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
• Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
• Simmer for about 40 minutes, or until chicken is done and no longer pink.
• Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
• In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
• Pour the tomato mixture over the chicken in a large serving dish/bowl.
• Sprinkle with grated Parmesan cheese if desired and serve.

ANDALUSIAN CHICKEN WITH GREEN OLIVES AND BITTER ORANGES

Steps:

• Rub chicken with salt & pepper and let stand for 10 minutes.
• Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
• Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
• Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
• Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
• Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.

SPANISH MARINATED OLIVES

Steps:

• Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

SPANISH CHICKEN WITH BEANS RECIPE

Steps:

• To make this chicken thigh recipe, heat olive oil in a deep frying pan. Add the chicken thighs skin-side down, skinned and sliced chorizo and onion. Cook the chicken for 5 mins without turning it over to allow the skin to brown, but stir the onion and chorizo.
• Turn the chicken over and add the red pepper, deseeded and cut into chunks, a large garlic clove, peeled and chopped, red pesto (or sun-dried tomato paste), cannellini beans, drained and rinsed, hot chicken stock and a few thyme sprigs.
• Sprinkle smoked paprika on top of the chicken. Bring to the boil, cover and simmer for 25 mins, until chicken is tender.