Herb Marinated Chicken With Piquillo Pepper Nicoise Olive Relish And Fork Mashed Potatoes With Olive Oil And Parsley Recipes

GARLIC AND HERB MARINADE

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE

Steps:

• Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
• For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
• For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

LEMON-HERB MARINATED CHICKEN

Steps:

• Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper. Pour marinade over chicken; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.

JAMóN-WRAPPED SPANISH TORTILLA WITH PIQUILLO RELISH

Steps:

• Mix peppers, olives, vinegar, and 1/3 cup oil in a small bowl; season with salt. Let relish sit at room temperature 1 hour to let flavors meld.
• Meanwhile, heat potatoes and remaining 1 2/3 cups oil in a small saucepan over medium until oil begins to bubble; reduce heat to medium-low and cook, turning potatoes occasionally, until tender but not browned, 25-30 minutes. Transfer potatoes to a rimmed baking sheet with a slotted spoon; let cool slightly. Flatten with your hands and place in a large bowl. Strain oil into a measuring glass.
• Heat 2 Tbsp. potato-cooking oil in a medium skillet over medium. Cook garlic, stirring occasionally, until golden, about 2 minutes. Add onion and cook, stirring occasionally, until soft and translucent, 8-10 minutes; season with salt. Transfer to bowl with potatoes. Add eggs and 1/3 cup potato-cooking oil and mix gently to combine; season with salt.
• Heat 1 tsp. potato-cooking oil in a small nonstick skillet over medium. Pour in egg mixture and cook, stirring often until beginning to set and occasionally pushing away from sides to shape and compact, until golden brown and set on bottom, about 5 minutes. Press down on tortilla with spatula to flatten. Set a plate face down over skillet and swiftly invert tortilla onto plate. Slide back into skillet, browned side up, and cook until golden brown on other side, about 2 minutes. Slide tortilla onto a clean plate; let cool.
• Just before serving, drape ham over tortilla and tuck ends under; spoon some relish on top.