Spanish Chicken With Vegetables And Olives Pollo A La Chilindr Recipes
CHICKEN CHILINDRON RECIPE
My popular chicken chilindron recipe is an easy Spanish chicken stew from the north of Spain. It combines chicken with red pepper, garlic, and ham for a must-try meal ready in under an hour!
Provided by Lauren Aloise
Categories Chicken Main Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
- Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
- Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
- Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
- Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
- Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
- Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.
Nutrition Facts : Calories 459.62 kcal, Carbohydrate 9.1 g, Protein 23.74 g, Fat 34.42 g, SaturatedFat 7.27 g, TransFat 0.1 g, Cholesterol 117.39 mg, Sodium 345.87 mg, Fiber 2.08 g, Sugar 4.4 g, ServingSize 1 serving
POLLO AL CHILINDRóN FROM JOSE ANDRES
Make and share this Pollo Al Chilindrón from Jose Andres recipe from Food.com.
Provided by DriaDB
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
- Add the ¼ cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes.
- Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.
Nutrition Facts : Calories 927, Fat 55.1, SaturatedFat 13.6, Cholesterol 276.7, Sodium 918.9, Carbohydrate 32.3, Fiber 5.7, Sugar 15.2, Protein 64.7
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
SPANISH CHICKEN
Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.
Provided by Nicole
Categories World Cuisine Recipes European Spanish
Time 6h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
- Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g
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
TARA'S SPANISH CHICKEN
This recipe has simple flavors that take me back to Grandma's house. She knew a million ways to cook a chicken, but this was my favorite. -Tara Imig, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, until chicken juices run clear, 55-60 minutes.
Nutrition Facts : Calories 402 calories, Fat 27g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 673mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
CHICKEN IN SPANISH OLIVE SAUCE
Braised Andalucian chicken in Spanish olive sauce - Pollo con salsa de aceitunas espanolas
Provided by olivesfromspain
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place a wide pan over a high heat and add a touch of olive oil, then lightly season the chicken thighs and brown in the pan. Place skin side down first, as they will release a touch of fat, which will help to colour the meat and caramelise the rest of the ingredients.
- Once both sides are golden, set them aside and start frying the thinly sliced garlic and onion.
- When golden, add the flour and stir constantly for 1 minute so that the flour doesn't become doughy or lumpy.
- Bring the chicken back to the pan, add rosemary and pour in the glass of white wine.
- Stir the sauce to dissolve the flour and reduce the wine by half to burn the alcohol and add the acidity that the dish needs.
- At this point add the black pepper, the glass of water and the olives and braise the dish for approximately 20 minutes, until the chicken has tenderised and the ingredients have come together in a juicy, rich sauce.
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