SPANISH CHICKEN LIVERS (HIGADOS DE POLLO A LA ESPANIOLA)
Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast.
Provided by Chocolatl
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add salt and pepper to flour.
- Coat chicken livers in seasoned flour.
- Melt butter in a skillet over medium-high heat.
- Add chicken livers and saute until lightly browned, 2-3 minutes.
- Add onions and saute another minute or two.
- Add mushrooms, with their liquid, and sherry.
- Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.
Nutrition Facts : Calories 350.1, Fat 17.2, SaturatedFat 9.1, Cholesterol 421.8, Sodium 192.1, Carbohydrate 9.4, Fiber 1.1, Sugar 2.3, Protein 21.8
ESCALIVADA AND POLLO A LA ESPAñOLA RECIPE
Provided by flour_arrangements
Number Of Ingredients 25
Steps:
- For the vegetable portion of the dish Escalivada: Bake at 375 for about 40 minutes Before turning on the oven, I suggest steaming the butternut squash. It didn't bake in the time it was supposed to, though all the other veggies were already soft and crisp on top. If I had to do it again, I'd bake it for 20 minutes at 375 or steam it for the same amount of time. Then I'd let it cool so that I could cut it into cubes and remove the skin. All the other vegetables get sliced long-ways; the tomatoes should be chopped, the garlic smashed (the skin stays on). The veggies need to be placed in a large-enough platter so that they're all level and not piled up too high. Basically, everything gets baked together, except for the tomatoes (those don't get added in until the rest of the veggies bake). The olive oil and lemon juice serve as a dressing for the veggies. The veggies get drizzled with olive oil/lemon juice right before the cumin gets sprinkled between the thyme sprigs and veggies. All these aromatic ingredient bake for 25 minutes. After these 25 minutes are over, remove the veggies from the oven and mix-in the chopped tomatoes, then bake all the veggies for another 15 minutes. For the Chicken Dish Pollo A La Española: This dish could be a meal in itself and tastes great with something as simple as white rice. Even if you use chicken breast, they'll still come out moist if you simmer them over a low flame with the pancetta/veggie sauce for a good amount of time. As for the instructions: lightly lather the chicken pieces with paprika, then fry the chicken in 2 TBSP olive oil - cook covered. In another pan, cook the diced pancetta in 1 TBSP olive oil until it starts to get slightly crispy, then add the onion and garlic - mix and cook covered until the onions are soft. Add the green and red bell pepper to the chicken, continue cooking until the chicken is no longer pink. Add the tomatoes and chopped parsley to the pancetta and simmer for 5 minutes, then sprinkle with salt and pepper. Add the tomato/pancetta sauce to the chicken; then simmer the ingredients for at least 30 minutes.
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.
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