Spanish Rotisserie Chicken Recipes

SPANISH ROTISSERIE CHICKEN

Steps:

• Combine onion powder, half the paprika, half the oregano, half the cumin, powdered chicken stock, garlic, thyme, kosher salt, black pepper, olive oil.
• Generously rub the inside and outside of the chicken with the spice mixture.
• Preheat barbeque to 400 F (205C).
• Place a drip tray in the barbeque and position the marinated chicken on the rotisserie.
• Pour beer into the drip tray.
• Cook for 1 hour and 40 minutes or until an internal temperature of 165 F (74 C). on the thigh bone.
• In a bowl combine butter, half the paprika, half the oregano, and half the cumin to make a basting butter.
• Brush with basting butter periodically while roasting.
• Remove from the rotisserie let rest for 20 minutes baste with the remaining drippings cut and serve.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE

Steps:

• Preheat your grill to high.
• Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
• Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
• Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
• Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

ROTISSERIE CHICKEN

Steps:

• Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.

SPANISH CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
• Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

FERRAN ADRIA'S ROTISSERIE CHICKEN

Steps:

• 1. Preheat the oven to 425°F.
• 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
• 3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.

TARA'S SPANISH CHICKEN

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.

SPANISH RICE AND CHICKEN

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.

SPANISH OVEN BAKED ROAST CHICKEN

Steps:

• Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
• Place cut up chicken in pan skin side up.
• Place a bay leaf and chunk of onion under each piece.
• Dot chicken with butter pieces.
• Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
• Pour mixture over chicken and sprinkle parsley on chicken.
• Bake uncovered at 250 degrees for 4 t0 5 hours.
• Baste frequently.

SPANISH CHICKEN

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.