Chicken For Almodovar Recipes

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ALMOND CHICKEN



Almond Chicken image

Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.

Provided by breezermom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons soy sauce (I use reduced sodium)
1 teaspoon fresh gingerroot, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry sherry
2 1/3 cups chicken breasts, diced (about 1 1/2 lbs)
2 1/2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 cup celery, chopped
1/2 lb fresh snow pea, ends snipped
1 (8 ounce) can bamboo shoots, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
4 ounces mushrooms, sliced
1/2 cup slivered almonds, toasted
2 green onions, cut into 1 1/4 inch pieces

Steps:

  • Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
  • Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
  • Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
  • Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5

MONGOLIAN CHICKEN



Mongolian Chicken image

If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

1 pound chicken breast tenderloins, cut into thin strips
¼ cup cornstarch
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon ginger puree
1 teaspoon Sriracha sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup brown sugar
½ cup soy sauce
4 green onions, chopped

Steps:

  • Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
  • Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
  • Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g

SPANISH CHICKEN WITH RICE, CHICKEN FOR ALMODOVAR



Spanish Chicken With Rice, Chicken for Almodovar image

This recipe came from Rachael Ray on the Cooking Channel and is so good. Just a couple of notes... The original recipe calls for 1/4 cup golden raisins, (Yuck!). I leave them out because I hate raisins.. It also calls for 1 cup each of white wine and chicken stock; this made it way too wet, suggest cutting down to about a half cup of each, or leave out the water or the wine depending on your taste, to make a better gravy consistency. And... The rice is awesome, but simple.

Provided by Bill Hodgkins

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

3 cups chicken stock
1 tablespoon butter
2 pinches saffron threads
1 1/2 cups white rice
3 tablespoons extra virgin olive oil
6 medium chicken breasts
salt & pepper
4 garlic cloves, crushed
1 medium onion, sliced
1 bay leaf (fresh or dried)
2 jarred pimientos, drained & sliced
1 cup Spanish olives, coarsely chopped
1/4 cup golden raisin
1 cup white wine
1 cup chicken stock
2 tablespoons butter, chopped into pieces
1/3 cup parsley, chopped
1/2 cup sliced almonds, toasted

Steps:

  • In a medium sauce pan bring stock and butter to a boil.
  • Add saffron and rice.
  • Cover pot, reduce heat to low and simmer 18 to 20 minutes.
  • Fluff with fork.
  • In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil about 2- 3 minutes on each side.
  • Remove chicken and add another tablespoon olive oil to pan.
  • Add garlic and onions and sauté 2 minutes to begin to soften them.
  • Stir in bay, pimento, olives and raisins.
  • Add wine and cook 1 minute, picking up any pan drippings.
  • Add stock and bring liquid up to a bubble.
  • Whisk in butter until melted.
  • Return chicken to the pan and reduce heat to simmer.
  • Cook 15 minutes.
  • Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

Nutrition Facts : Calories 1098.5, Fat 53.2, SaturatedFat 14.7, Cholesterol 169.3, Sodium 1097.3, Carbohydrate 83.2, Fiber 6.1, Sugar 12.5, Protein 60.4

EASY KUNG PAO CHICKEN



Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories     dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

  • Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
  • Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
  • Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
  • Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

CHICKEN FOR ALMODOVAR



CHICKEN FOR ALMODOVAR image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 15

3 cups cooked rice
3 tablespoons extra-virgin olive oil
6 pieces chicken breast, each breast cut in half across the breast (Actually, any chicken pieces will do, but some may take longer to cook.)
salt and pepper
4 cloves garlic, crushed
1 medium onion, thinly sliced
1 bay leaf
2 roasted red peppers from a jar, sliced
1/4 cup golden raisins
1 cup green pitted olives, coarsly chopped (or use salad olives, already chopped up. It will include some pimento, but that's ok.)
1 cup dry white wine
1 cup chicken stock
2 tablespoons, butter
1/3 cup chopped flat leaf parsley
1/2 cup sliced almonds, toasted

Steps:

  • In a large skillet over medium high heat, brown seasoned chicken in 2 tablespoons olive oil about 2-3 minutes on each side. Remove chicken and add another tablespoon olive oil. Saute garlic and onions until soft. Stir in bay leaf, peppers, olives, raisins. Add wine and cook 1 minute. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan, reduce heat to simmer and cook 15 minutes or until done. Serve chicken over rice garnished with chopped parsley and almonds.

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