Spanish Style Chicken Drumsticks Recipes

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.

PAN ROASTED SPANISH-LEMON DRUMSTICKS WITH POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix chicken with paprika, half of the olive oil, half of the garlic, half of the salt, and half of the pepper together in a bowl until evenly coated. Toss potatoes with remaining olive oil, garlic, salt, and pepper in a separate bowl; add lemon slices and toss well.
• Arrange chicken in a roasting pan and surround chicken with potatoes and lemon slices.
• Bake in the preheated oven for 25 minutes; rotate and flip chicken and potatoes. Continue baking until chicken is no longer pink in the center and the potatoes are tender, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SPANISH STYLE CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 200oC.
• Place potatoes in a microwave safe container and cook them until only slightly tender (about 7 minutes in my microwave). Drain of liquid and set aside for later.
• Place chicken, paprika in a large baking dish and drizzle with the oil - I use my french cast iron pot with a lid. Add the onion, chorizo, capsicum slices, garlic and potatoes. Bake for 30 minutes.
• Add the canned tomatoes and olives and bake for a further 15 minutes.
• Serve with hot buttered CousCous.

SPANISH-STYLE CHICKEN

Steps:

• Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
• Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
• Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.

PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.

Steps:

• Preheat oven to 300 degrees.
• Dredge chicken legs in the flour.
• In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
• Remove from pan.
• Pour off excess oil (but don't mop out all of the oil).
• Return pan to medium heat and saute the onion and garlic until the onion is transparent.
• Add tomatoes and cook for about 15 minutes.
• Remove this mixture from the heat and add to a blender or food processor.
• Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
• Season with salt and pepper.
• Arrange chicken legs in a baking dish and cover with tomato sauce.
• Cover with aluminum foil and bake for 1 hour.
• Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
• Serve immediately.

BAKED CHICKEN DRUMSTICKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the chicken drumsticks into a large bowl and pour in the oil. Season with lots of salt, then add all the remaining ingredients and toss well to coat.
• Put the drumsticks into a large roasting tin, along with any oil and spices from the bowl, ensuring there is plenty of space around each drumstick.
• Bake in the oven for 20 mins, then flip each drumstick and bake for a further 20-25 mins until cooked through and caramelised.