Sangria Chicken Recipes

SANGRIA CHICKEN

Steps:

• Place chicken breast in a shallow dish and cover with sangria. Cover and marinate, refrigerated, for 2 hours, up to overnight.
• Remove chicken from marinade and grill on a non-stick skillet (or traditional grill) over medium heat, roughly 10 minutes per side, until cooked through. (Cooking time will vary depending on the thickness of your chicken breast.)
• While the chicken is cooking, place the sangria marinade into a small saucepan and bring to a simmer. Continue to heat until wine has reduced by half (20 min).
• In a small, non-stick frying pan, heat oil. Add celery and onion and sauté over medium heat until golden (10 min). Remove onion mixture from the heat and mix in cornstarch, so that no lumps remain.
• Add veggies to reduced sangria and simmer 3-5 minutes to continue to thicken.
• To serve, cover chicken with sangria sauce. Serve with rice and green vegetables.

SUMMER FRUIT SANGRIA CAKE RECIPE (VIDEO)

Steps:

• Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.
• In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
• Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.
• For the frosting: Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
• Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.
• In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Add the melted white chocolate, vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.
• VERY IMPORTANT: do not over-mix this step or the frosting will separate! Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds, stop and scrape down the bowl, then mix again for a few more seconds. Use the frosting right away, or keep refrigerated.
• To assemble the cake, first soak each sponge cake layer generously with the sangria. I like to use a dispenser bottle to make this easy. Top the cake layer with fruit, arranging it in an even layer. Frost the bottom of the next cake layer, then invert it on to the fruit. Alternatively, you can add the frosting right onto the fruit but take care that the fruit doesn't slide around.
• Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries. Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.

SANGRIA CHICKEN

Steps:

• Combine all ingredients in a large freezer bag, smoosh around to combine.
• Gently squeeze out as much air as possible. Air is the enemy in the freezer!
• Print recipe and place large baggie and recipe into a 2nd large freezer bag and freeze.
• To cook; thaw completely.
• Heat oven to 375 degrees.
• Lightly grease the rack in shallow pan with oil.
• Remove chicken from marinade and place on the rack.
• Reserve marinade. Bake chicken, uncovered, for 35 to 45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Discard any remaining marinade.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

WORLD'S BEST SANGRIA RECIPE

Steps:

• In a large pitcher, add red wine, brandy and orange juice and stir all the ingredients together.
• Add diced apples, oranges and lemon juice to a large pitcher. Stir to combine.
• Refrigerate sangria for 3 to 4 hours, up to overnight, before serving. When ready to serve, give the sangria one last stir and pour over a glass of ice. Top with sparkling water for some bubbles if desired. This red sangria recipe should last in the fridge up to 5 days, but that length of time will really depend on the freshness of the fruit you use.

SANGRIA CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.
• Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste.
• Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.

GRILLED SANGRIA

Steps:

• Step 1: Set up your grill for direct grilling and preheat to high. Ideally, you'll grill over a wood fire. ShareTweetPin194 Shares Step 2: Brush and oil the grill grate. Place the granulated sugar in a large mixing bowl. Dip the cut sides of the citrus fruits in the sugar, then grill cut sides down until the sugar caramelizes and the fruit is darkly browned, 3 to 4 minutes. Grill the cinnamon sticks until lightly toasted. Transfer the fruit and cinnamon to a cutting board and let cool. ShareTweetPin194 Shares Step 3: Dice the fruit into 1-inch pieces. Place in the bowl with the granulated sugar. Stir in the cinnamon sticks and brown sugar and muddle with a pestle or wooden spoon. Stir in the rum and let macerate for 10 minutes. ShareTweetPin194 Shares Step 4: Stir the prosecco into the fruit mixture. Correct the seasoning, adding sugar to taste. Ladle the sangria into ice-filled glasses and garnish with sprigs of fresh mint. ShareTweetPin194 Shares

SANGRIA CHICKEN

Steps:

• 1. The wonderful thing about this recipe is that you can do it up full fat & sugar, or modify it as needed. Unsalted Butter can be replaced with a couple of drops of butter flavoring. And the seedless jam can be replaced with a full cup of pure, fresh, pulverized and strained berries, sweetened with a couple of packets of stevia, or other zero calorie sweetener. Be careful with this, though, as some sweeteners lose their sweetness when heated up. I used blackberry jam when I made this.
• 2. Wash & pat dry the chicken breasts. Salt & Pepper on both sides, set aside in the refrigerator. If you're a think ahead type, you can marinade them in a mixture of the sangria and jam at this point overnight. I don't think that far ahead, usually.
• 3. Finely chop the shallots and cilantro, separately - set aside. You should have about a cup of each.
• 4. Cut up the potatoes and carrots into large chunky pieces (About the size of two bites each), set aside.
• 5. Finely chop the chipotle peppers in adobo, set aside.
• 6. Spray a pan with non-stick spray, (or if you don't mind the extra calories, use some clarified butter)
• 7. Saute the shallots, potatoes and carrots over medium high heat for a couple of minutes until the shallots are semi-transparent.
• 8. Add enough water to not quite cover, gently stir in the teaspoon of chicken base (I use the low sodium version of "Better than Boullion"), and turn the heat to high. You want the potatoes and carrots to be halfway cooked through before adding the chicken. Boil away most of the water until what is left is thick and bubbly, but not burned.
• 9. Pour in the sangria and gently stir in the jam or fruit puree and chipotle peppers. Add half the cilantro. Bring to a boil.
• 10. Check the potatoes and carrots for your version of doneness. This depends on how small you cut them up and how you like your carrots and potatoes. If they're done to your taste, remove them with a slotted spoon to the serving dish and set aside. If not, they can stay in while the chicken poaches.
• 11. Reduce heat to low and add the chicken breasts. Cover, and let poach 7 minutes. Turn the breasts over and cook another 3 to 5 minutes or until the juices run clear and the breasts don't give much when you press down on them with a spatula.
• 12. Transfer the chicken breasts to a plate, cover tightly with aluminum foil and let them rest.
• 13. Scoop the potatoes and carrots into a serving dish with a slotted spoon (assuming they're cooked to your liking at this point).
• 14. Turn the heat to medium-high, and reduce the remaining liquid until it just coats the back of a spoon.
• 15. Stir in the 2 tablespoons of unsalted butter.
• 16. Place the chicken breasts on top of the potatoes and carrots, and pour the sauce over all.
• 17. Sprinkle with remaining fresh cilantro.
• 18. There are several ways you can swing this recipe. You can 86 the potatoes and carrots, and use a tablespoon of cornstarch in a little water as a thickener (the potato starch thickens the sauce). Then you just have chicken breasts that you can serve over rice. Or you can shred the chicken breasts after they've rested and mix them well with the reduced sauce and serve as the filling for soft tacos - garnish with shredded lettuce, mexican style cheese, sour cream, chopped tomatoes, thinly sliced avocado, chopped fresh jalapenos, chopped fresh onion or scallions, and chopped fresh cilantro. Or use the shredded version as a pizza topping with goat cheese underneath. Or, you can blend together all of the wet ingredients (except the water) plus the shallots, chipotle peppers, and cilantro, marinade the breasts overnight, and then grill them over slow charcoals while basting the chicken with the marinade. In any case, have fun, and enjoy!