SPANISH CHICKEN WITH BACON AND OLIVES
My husband dug out "What's for Dinner" by Maryana Vollstedt and combined 2 recipes to come up with this really tasty dish. It makes great leftovers and I was amazed how tender and juicy the chicken breast remained. I love the smokiness that the bacon imparts. I have made this recipe with both tomato sauce and paste, and I have to say I prefer using sauce. Use whatever you prefer.
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h34m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Season chicken with salt and pepper.
- Place in a lightly oiled or sprayed 4 quart baking dish.
- Cover with sliced onions.
- MAKE SAUCE:.
- In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles.
- Pour over chicken.
- Top with bacon slices.
- Bake uncovered for about 60 minutes.
- Add olives and bake 5minutes longer.
- Chicken should be done when juices run clear.
- NOTE: Bacon options.
- Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible.
- 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.
Nutrition Facts : Calories 378.4, Fat 15.4, SaturatedFat 3.8, Cholesterol 86.4, Sodium 1252.8, Carbohydrate 25.5, Fiber 5.2, Sugar 11, Protein 31.6
SPANISH CHICKEN LEGS AND THIGHS WITH OLIVES AND CAPERS
This chicken dish has intense flavors! Serve this with hot cooked linguini or spaghetti if desired and crusty rolls on the side. The complete recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
- Add in chicken pieces one at a time, shaking to coat with flour mixture.
- In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
- Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
- Simmer for about 40 minutes, or until chicken is done and no longer pink.
- Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
- In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
- Pour the tomato mixture over the chicken in a large serving dish/bowl.
- Sprinkle with grated Parmesan cheese if desired and serve.
Nutrition Facts : Calories 1076.6, Fat 55.9, SaturatedFat 13.7, Cholesterol 282.6, Sodium 716.5, Carbohydrate 66.8, Fiber 9.7, Sugar 9.3, Protein 70.6
SPANISH RICE ORIGINAL
A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.
Provided by DEED330
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
- Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 45.7 g, Cholesterol 19 mg, Fat 18.5 g, Fiber 5.2 g, Protein 8.7 g, SaturatedFat 5.1 g, Sodium 1195.5 mg, Sugar 6.7 g
RISOTTO WITH BACON, LEEKS AND SPANISH OLIVES
Risotto is a classic Italian rice dish that everyone should try, and this version featuring Lindsay® Stuffed Manzanilla Olives is sure to become a favorite.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring broth to a boil in a medium saucepan. Reduce heat so that broth stays at a constant gentle simmer. In a large, deep skillet, cook bacon over medium heat until browned and crisp. Transfer bacon strips with a slotted spoon to a paper towel; set aside. Pour off all but 1 tablespoon bacon drippings. Add leeks to skillet; cook 5 minutes, stirring occasionally. Add garlic and rice; cook 1 minute, stirring frequently.
- Using a large ladle, transfer about 1 cup of the simmering broth to the rice mixture. Cook until most of the liquid is absorbed, stirring occasionally. Continue adding broth 1 ladleful at a time, until rice is slightly firm to the bite, 20 to 25 minutes, stirring occasionally and keeping the rice mixture at a constant simmer. Stir in olives, sun dried tomatoes if desired, and reserved bacon; heat through. Remove from heat; stir in cheese. Add salt and pepper to taste, if desired. Transfer to four shallow serving bowls.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 58.8 g, Cholesterol 33.3 mg, Fat 14.7 g, Fiber 2.3 g, Protein 18 g, SaturatedFat 5 g, Sodium 1017.4 mg, Sugar 2.7 g
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