POLLO AL AJILLO (CLASSIC SPANISH GARLIC CHICKEN)
Steps:
- Gather the ingredients.
- Cut chicken into 10 to 12 pieces. Rinse and pat dry. Place the chicken in a large glass dish and squeeze lemon juice over it.
- Peel 2 garlic cloves and chop finely. Rub the garlic, salt, and pepper into the chicken. Marinate for 1 to 2 hours.
- In a large, heavy-bottomed frying pan, pour 3/4 cup of the olive oil and heat over medium heat.
- Remove the chicken from the marinade and drain well. Place the chicken in the hot oil and brown on both sides.
- Remove the chicken from the frying pan and place in a Dutch oven or a covered, deep frying pan. Add the white wine and bay leaf. Cover and simmer on low until the wine is reduced.
- While the chicken simmers, peel and cut the potatoes into thin round slices or small cubes.
- In a small frying pan, heat the remaining 3/4 cup olive oil on medium high and fry the potatoes. Remove potatoes and add them to the chicken. If more sauce is desired, add the cup of broth now. Reduce the heat to low and continue to simmer, covered.
- Finely chop the parsley and sprinkle over chicken.
- Peel the remaining 4 cloves of garlic and cut into thin slices. In the same pan used to brown the chicken, lightly sauté the garlic, and add the hot pepper, if using. Add Spanish paprika, vinegar, and sugar.
- Stir, scraping the bottom of the pan. Pour over the chicken. Adjust the seasoning to taste and serve.
- Enjoy.
Nutrition Facts : Calories 928 kcal, Carbohydrate 28 g, Cholesterol 121 mg, Fiber 3 g, Protein 39 g, SaturatedFat 13 g, Sodium 299 mg, Sugar 2 g, Fat 72 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPANISH CHICKEN
Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.
Provided by Nicole
Categories World Cuisine Recipes European Spanish
Time 6h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
- Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g
POLLO ESPANOL (SPANISH CHICKEN)
Make and share this Pollo Espanol (Spanish Chicken) recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
- Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
- Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
- Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.
PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.
This is a recipe from a cookbook entitled, "Tapas" by Richard Tapper. It is a very accessible recipe for chicken legs and has simply wonderful flavor due to the sauce. If you are a huge garlic-lover, feel free to add more garlic. You can easily halve or double the recipe. Great served with rice. Enjoy!
Provided by LifeIsGood
Categories Poultry
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Dredge chicken legs in the flour.
- In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
- Remove from pan.
- Pour off excess oil (but don't mop out all of the oil).
- Return pan to medium heat and saute the onion and garlic until the onion is transparent.
- Add tomatoes and cook for about 15 minutes.
- Remove this mixture from the heat and add to a blender or food processor.
- Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
- Season with salt and pepper.
- Arrange chicken legs in a baking dish and cover with tomato sauce.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
- Serve immediately.
ARROZ CON POLLO (CHICKEN AND RICE)
The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
- Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
- To serve, using fork, fluff rice; garnish with pimiento strips and peas.
POLLO EN PEPITORIA
Cook up a Spanish-inspired feast of chicken cooked with saffron, almonds, spices and sherry. Top with hard-boiled eggs and serve with rice
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 17
Steps:
- Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
- Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
- Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.
- Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.
- Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you're going to use them). You can serve this straight from the dish with some rice, if you like.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.89 milligram of sodium
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- Spanish Garlic Chicken (Pollo Al Ajillo) The Spanish are renowned for their fabulous variety of tapas, including Spanish garlic chicken. Browned drumsticks cook in a fragrant mixture of garlic, rosemary, and thyme.
- Arroz Con Pollo (Rice with Chicken) If you prefer rice with your chicken, you can’t go wrong with arroz con pollo. This recipe doctors up these two simple staples in the most amazing way.
- Spanish Roast Chicken. Got some company coming over for dinner and not sure what to serve? Try this elegant chicken roast. You’ll take a whole chicken and rub it with a garlic parsley paste.
- Sheet Pan Spanish Chicken & Chorizo. For a quick weeknight dinner, I love making simple sheet pan chicken recipes. Aside from chicken and chorizo, you’ll add some complimentary veggies like red onions, bell peppers, and cherry tomatoes to the pan.
- Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce) Pollo en pepitoria is a unique chicken dish you have got to try. It’s the kind of comfort food that keeps you coming back for more.
- Spanish Chicken with Tomato Sauce (Pollo con Tomate) If the last recipe sounds like too much work, try this one instead. The list of ingredients is far shorter and it only takes about 15 minutes of prep time.
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- Spanish Chicken in White Wine and Garlic Sauce (Pollo en Salsa) This chicken recipe has a serious case of the yummies! It’s another recipe that manages to take minimal ingredients and create so much flavor.
- Chicken Milanesa. If you prefer your chicken with more crunch than sauce, whip up chicken Milanesa. This is a simple and easy breaded chicken recipe that’s juicy on the inside and crisp on the outside.
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