Spanish Style Chicken Bake Recipes

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 TRAYBAKE WITH CHORIZO & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
• Rub the herb and garlic paste on the underside of the chicken to flavour it.
• Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
• Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

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 CHICKEN

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.

SPANISH CHICKEN CASSEROLE

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.