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.
SPANISH STYLE CHICKEN AND DUMPLINGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small sauce pot combine the stock and saffron, bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.
- In a large deep skillet with a lid or a Dutch oven heat extra-virgin olive oil over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chop them and add the bay leaves, salt and pepper, to taste, and thyme. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.
- While vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids to package directions for the biscuits.
- Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with tight fitting lid and cook for 5 to 6 minutes.
- Ladle into shallow serving bowls and serve.
SPANISH CHICKEN
For maximum flavour and minimum washing up, try this tasty one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 701 calories, Fat 51 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 0.84 milligram of sodium
SPANISH-STYLE CHICKEN AND SAUSAGE
A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.
Provided by QueenCampbell
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g
SPANISH-STYLE CHICKEN WITH A MUSHROOM-CHORIZO SAUCE AND BUTTER-H
This is a great Spanish-style meal, courtesy of Rachael Ray. Make sure you read the directions all the way through before making so you can be cooking while the potatoes are boiling, etc...
Provided by LifeIsGood
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
- While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
- Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
- To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.
Nutrition Facts : Calories 864.5, Fat 45.8, SaturatedFat 14.7, Cholesterol 142.6, Sodium 951.1, Carbohydrate 60.9, Fiber 7.5, Sugar 7.2, Protein 48.9
SMOKY SPANISH CHICKEN
After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. -Ryan Haley, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 272 calories, Fat 15g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 646mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
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 DRUMSTICKS
Make and share this Spanish Style Chicken Drumsticks recipe from Food.com.
Provided by cookingpompom
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 200oC.
- Place potatoes in a microwave safe container and cook them until only slightly tender (about 7 minutes in my microwave). Drain of liquid and set aside for later.
- Place chicken, paprika in a large baking dish and drizzle with the oil - I use my french cast iron pot with a lid. Add the onion, chorizo, capsicum slices, garlic and potatoes. Bake for 30 minutes.
- Add the canned tomatoes and olives and bake for a further 15 minutes.
- Serve with hot buttered CousCous.
Nutrition Facts : Calories 573.7, Fat 27.3, SaturatedFat 6.8, Cholesterol 131.5, Sodium 473, Carbohydrate 45.4, Fiber 8.5, Sugar 8.5, Protein 37.6
SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)
I am looking to thin my collection of cookbooks over the next several months. To do so, I'm submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.
Provided by justcallmetoni
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
- Stir in flour and continue cooking an additional 2 minutes.
- Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
- And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
- Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
- Serve chicken strips with sauce spooned on top. Goes well with rice.
Nutrition Facts : Calories 337.4, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 227.2, Carbohydrate 25.3, Fiber 2, Sugar 14, Protein 29.5
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