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.
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
ITALIAN HUNTER'S CHICKEN
The flour is the key to this rich, satisfying dish - it transforms the tomato sauce into more of a gravy. And the mushrooms lend lots of flavor with their rich, earthy juices, too. It's perfect served over spaghetti or bucatini (one of my favorites).
Provided by EdsGirlAngie
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated.
- Heat oil in a large skillet and brown chicken pieces on both sides.
- Remove from skillet and add onion, garlic and bell pepper to the skillet.
- Saute until the onion is golden, even a little browned.
- Return the chicken to the skillet and add the tomatoes, oregano and red wine.
- Cover and simmer for 30 minutes over medium low heat, or until sauce thickens.
- Add mushrooms, salt and pepper to taste.
- Simmer for 10 more minutes (can simmer longer if you have the time and want a thicker sauce).
- Serve over spaghetti or bucatini.
Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 7.2, Cholesterol 115, Sodium 354.9, Carbohydrate 30.6, Fiber 2.2, Sugar 3.5, Protein 32.6
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