Chicken Barcelona With Food Processor Recipes

POLLO BARCELONA (BARCELONA-STYLE CHICKEN)

Steps:

• Heat oil and butter in a deep skillet and brown chicken. Remove chicken and set aside.
• Add flour to the drippings in the pan. Blend well.
• Pour in broth and wine. Cook, stirring, until mixture boils and thickens.
• Add olives, mushrooms, onions, salt and pepper.
• Return chicken to pan. Cover and simmer for 45 minutes, or until chicken is tender, turning meat occasionally.

CHICKEN BARCELONA WITH FOOD PROCESSOR

Steps:

• Using steel blade, chop parsley fine; reserve.
• Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
• Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.
• Clean work bowl.
• Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
• In large skillet, over moderate flame, saute onions and garlic until golden.
• Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
• Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
• *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
• Preheat oven to 350 degrees Fahrenheit.
• Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
• *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
• To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.

BARCELONA BURGERS

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Remove the crust from 1 slice bread and tear the bread into 1-inch pieces. Add to the skillet along with the garlic and cook until golden brown, about 2 minutes. Add the almonds and cook until golden, about 3 minutes. Transfer to a mini food processor or blender along with the roasted peppers, vinegar, the remaining 2 tablespoons olive oil, 1/2 teaspoon paprika and 1/4 teaspoon salt. Pulse until slightly chunky.
• Gently mix the ground meat, shallots, 1 teaspoon salt and the remaining 1/2 teaspoon paprika in a bowl with your hands until just combined. Form into four 1-inch-thick patties.
• Heat a large nonstick skillet over medium-high heat. Brush with olive oil, then add the patties and cook until browned on the bottom, 4 to 5 minutes. Flip and top the patties with cheese; cook 4 to 5 more minutes. Spread the roasted pepper sauce on the remaining 8 slices bread. Serve the burgers on the bread with lettuce.

CHICKEN SALAD

Steps:

• In large stock pot cover chicken breasts with water and bring to a boil.
• Lower heat and simmer for about 20 minutes or until cooked through.
• Remove chicken from water and let cool.
• Once chicken has cooled enough to handle remove any visible fat and coarsely chop into pieces.
• Place chicken in food processor and pulse 4-5 times until chicken is finely shredded but do not turn into a paste.
• Place chopped chicken in large mixing bowl.
• Process boiled eggs the same way as the chicken in the food processor then add eggs to chicken.
• Place quartered onion in food processor and process until liquefied then add to chicken mixture.
• Place celery in food processor and process until liquefied then add to chicken mixture.
• Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture.
• Add Tony Chacherie seasoning and mix thoroughly.

FRENCH BAGUETTE (FOOD PROCESSOR)

Steps:

• Place warm water in the food processor. Stir in the sugar and yeast. Let stand for 5 minutes. Process for 5 seconds.
• Add 1 cup flour and process 5 seconds. Add salt and rest of the flour and process until it form a ball. Then process for 40 seconds.
• Remove the dough from the food processor. Pour 1/2 tsp of olive oil in a bowl and with a paper towel coat the bowl with the oil. Place the dough in the bowl, covering it with some of the oil. Cover with a clean dish towel and allow to it to rise for about 1 hour or until doubled.
• Punch down and shape into a baguette. Make 4 slashes in the dough.
• Preheat oven to 425. Add a pan of water in the bottom of the oven.
• Bake for 15 minutes, spraying it with water 4 times during the cooking time. Reduce oven to 350 and bake another 20 minutes or until golden.
• Option: Brush with an egg glaze for a shiny loaf before baking.