SMOKY SPANISH HUNTER'S CHICKEN
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Set aside or prepare the stock and tomatoes.
- Char peppers over flame burner or under a broiler until blackened all over. Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice.
- Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra-virgin olive oil and mushrooms, until browned. Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal.
- Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve.
- When the chicken is hot, bring the saffron and prepared stock to a boil. Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.
- Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley.
- For the stock:
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
- For the tomatoes:
- Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
SMOKY SPANISH CHICKEN
After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. -Ryan Haley, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients; rub over chicken., Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan., In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.
Nutrition Facts : Calories 272 calories, Fat 15g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 646mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
SPANISH CHICKEN
I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.
Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
SMOKY SPANISH ROAST CHICKEN
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Whisk the paprika, cornstarch, 1 tablespoon salt, the cumin, coriander and cayenne in a small bowl. Pat the chickens very dry with paper towels. Season inside the cavities with some of the spice mixture and rub the rest all over the skin. Refrigerate, uncovered, 15 to 30 minutes to dry out the skin.
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the halved garlic heads into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Toss the baguette slices and garlic cloves with the olive oil in a large roasting pan; season with salt and arrange in a single layer. Arrange the chickens breast-side up on top of the baguette slices; leave a bit of space between the chickens.
- Roast until the breasts and tops of the legs start browning, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 35 to 50 more minutes.
- Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens; serve with the roasted garlic and baguette.
- The garlic cloves will soften during roasting, so you can squeeze them out of their skins onto the toasted bread.
SMOKY SPANISH CHICKEN RECIPE
Say no to old-fashioned with our Smoky Spanish Chicken Recipe! In 40 minutes, this Spanish chicken recipe yields four servings of creamy, garlicky chicken.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat half the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Remove from skillet.
- Heat remaining oil in skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and paprika; cook and stir 1 min. Add broth and tomatoes. Return chicken to skillet; cover. Simmer 15 min. or until chicken is done (165ºF).
- Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in chives.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 390 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 3 g, Protein 20 g
SPANISH-STYLE CHICKEN AND SAUSAGE
A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.
Provided by QueenCampbell
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
- Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
- Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g
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