Spanish Chicken With Peppers Food

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
• Rub the herb and garlic paste on the underside of the chicken to flavour it.
• Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
• Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

SPANISH CHICKEN WITH PEPPERS

Steps:

• In plastic bag, toss chicken with flour to coat.
• In large nonstick skillet, heat the oil over medium high heat.
• Brown chicken on both sides, for about 5 minutes per side.
• Transfer chicken to a plate.
• Reduce heat to medium.
• Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
• Stir in wine and tomatoes.
• Nestle chicken in sauce and bring to a boil.
• Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
• Sprinkle with parsley right before serving.

SPANISH CHICKEN WITH PEPPERS

Steps:

• in plastic ziplock bag toss chicken with flour to coat. discard remaining flour.
• in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes. transfer to plate, pour off fat from pan.
• meanwhile, drain and thinly slice red peppers, set aside.
• add remaining olive oil to pan, reduce heat to medium. add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne and salt, cook stirring occasionally, until onion is softened, about 5 minutes.
• stir in wine, and tomatoes, breaking up with a spoon. nestle chicken in sauce, bring to a boil. reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes.
• sprinkle with parsley and serve.

SPANISH-STYLE CHICKEN AND SAUSAGE

Steps:

• Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
• Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
• Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

SMOKY SPANISH CHICKEN

Steps:

• Mix first 4 ingredients; rub over chicken., Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan., In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.