SPANISH RICE AND CHICKEN
My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.
Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g 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.
SPANISH CHICKEN CASSEROLE
Make and share this Spanish Chicken Casserole recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
- Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned.
- Add the chicken broth, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
- Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.
Nutrition Facts : Calories 500.9, Fat 16.4, SaturatedFat 3, Cholesterol 114.5, Sodium 415.9, Carbohydrate 20.5, Fiber 1.7, Sugar 9.4, Protein 32.1
SPANISH CHICKEN CASSEROLE
This "casserole" is simple, rustic food, and it is great. Easy to make and you will get rave reviews. Yet another adaptation from Parragon press.
Provided by Amayzng30
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag.
- Wash and pat dry the chicken, then place in bag and shake to coat in flour.
- Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside.
- Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes.
- Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender.
- Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.
SPANISH CHICKEN CASSEROLE
winter one pot
Provided by j_thompson26
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat oil in pan and fry onions until browned and transfer to a plate toss chicken in the flour and fry evenly til browned add the stock, onions, orange zest, orange juice, sherry and worcestershire sauce bring to the boil, reduce the heat, cover and simmer for 25 minutes
- stir in the mushrooms and cook for 5 minutes season with salt and pepper sprinkle over the chopped parsley serve
SPANISH RICE CHICKEN I
This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!
Provided by MSSHARON
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g
SPANISH CHICKEN STEW
A comforting stew using Spanish flavours
Provided by colin_zeal
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Marinate chicken in 1 1/2 tsp Sweet paprika, seasoning and a splash of olive oil. Leave for an hour, or longer if possible.
- Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.
- Fry chicken for a couple of minutes each side until browned then remove.
- Add the onion, garlic, carrot and fry on a medium heat for 5 minutes or until softened.
- Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.
- Add the tomatoes, dried spices, stock and sherry vinegar then bring to the boil, season, then cover and put in the oven for 1 hour until the chicken is cooked through.
- Add the chopped olives and stir through.
- Serve with couscous.
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