SPANISH CHICKEN AND CHORIZO
Rich, hearty and warming Spanish Chicken and Chorizo - crispy Spanish chorizo, sautéed onions and peppers and juicy chicken thighs braised in red wine and then finished off in the oven and sprinkled with thyme | gluten free + dairy free
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 55m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400°F/200°C.
- Add the olive oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
- Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
- Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
- Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
- Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
- Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
- Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.
ONE PAN SPANISH CHICKEN WITH CHORIZO, TOMATO AND POTATOES
Steps:
- Preheat oven to 350F/180C.
- Combine the Rub ingredients in a small bowl. Slather over the chicken.
- Boil or microwave the potatoes until slightly undercooked.
- Heat the oil in a large, deep fry pan or oven proof casserole dish over high heat.
- Add the chicken, skin side down, and cook unit light brown - about 1 to 1 1/2 minutes. Then turn and cook the other side until a slightly deeper brown - about the same time. Remove into a big bowl.
- Add the chorizo and fry until light brown on each side - about 1 minute (each side). Remove into the same bowl as the chicken.
- If the pan is looking dry (depends on fattiness of chicken and chorizo), add 1 tbsp of olive oil. I did not need this.
- Add the garlic, capsicum (bell pepper) and onion and sauté for 2 minutes until the capsicum is slightly charred. It will be extra charred from the dark brown residue from the chorizo and chicken.
- Add the canned tomatoes and oregano and stir to combine, scraping the bottom of the pan. Then add the potato, chicken, chorizo and cherry tomatoes. Nestle the chicken in so it is half submerged in the tomato.
- Bring to simmer, then cover with a lid (I use a lid from a large pot) or foil and bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
- Serve, garnished with fresh oregano leaves if desired.
Nutrition Facts : ServingSize 520 g, Calories 773 kcal, Carbohydrate 39.4 g, Protein 50.7 g, Fat 45.2 g, SaturatedFat 14.4 g, Cholesterol 201 mg, Sodium 1690 mg, Fiber 8.4 g, Sugar 8 g
SPANISH-STYLE CHICKEN WITH A MUSHROOM-CHORIZO SAUCE AND BUTTER-H
This is a great Spanish-style meal, courtesy of Rachael Ray. Make sure you read the directions all the way through before making so you can be cooking while the potatoes are boiling, etc...
Provided by LifeIsGood
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
- While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
- Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
- To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.
Nutrition Facts : Calories 864.5, Fat 45.8, SaturatedFat 14.7, Cholesterol 142.6, Sodium 951.1, Carbohydrate 60.9, Fiber 7.5, Sugar 7.2, Protein 48.9
SPANISH CHICKEN WITH CHORIZO AND POTATOES
Provided by Nigella Lawson : Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
- Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
- Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
- Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
- Making Leftovers Right
- Chicken Quesadillas:
- You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.
SPANISH-STYLE CHICKEN WITH MUSHROOM-CHORIZO SAUCE AND BUTTER-HERB SPANI-SPUDS
Steps:
- Put the potatoes in a saucepot, cover them with water, and place the pot over high heat to bring them to a boil. Cook them for about 12 minutes, or until they are fork tender. Once cooked, drain the potatoes and return them to the pot, then place them over medium heat for about 1 minute to dry them out a bit. Turn the heat off and add the chives, butter, half of the parsley, salt, pepper, and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
- While the potatoes are cooking, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Season the chicken with salt, pepper, the thyme, and the paprika. Add the chicken to the skillet and cook it on each side for 5 to 6 minutes, or until it is cooked through. Remove the chicken from the skillet to a plate and cover it loosely with foil to keep it warm. Return the skillet to the cooktop over medium-high heat. Add the remaining 2 tablespoons of EVOO and the chorizo and cook, stirring it frequently, for about 2 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
- Turn the heat up to high and add the mushrooms to the skillet. Spread them out in an even layer and resist the temptation to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir, and continue to cook them for 2 minutes more, then add the onions, garlic, and reserved chorizo and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the sherry and cook for 1 minute more, then add the chicken stock and bring it up to a bubble. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
- To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spuds alongside.
- Tidbit
- Sherry is a great thing to have on hand in the wine rack. You can use it in Marsalas, dressings, soups, or any chicken dish. One of my favorite appetizers is mushrooms cooked in garlic, butter, and sherry.
SPANISH-STYLE CHICKEN AND SAUSAGE
A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.
Provided by QueenCampbell
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
- Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
- Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g
SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)
I am looking to thin my collection of cookbooks over the next several months. To do so, I'm submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.
Provided by justcallmetoni
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
- Stir in flour and continue cooking an additional 2 minutes.
- Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
- And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
- Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
- Serve chicken strips with sauce spooned on top. Goes well with rice.
Nutrition Facts : Calories 337.4, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 227.2, Carbohydrate 25.3, Fiber 2, Sugar 14, Protein 29.5
More about "spanish style chicken with a mushroom chorizo sauce and butter h recipes"
10 BEST CHICKEN CHORIZO CHEESE RECIPES - YUMMLY
From yummly.com
SPANISH CHICKEN, CHORIZO AND POTATO STEW - ANG SARAP
From angsarap.net
SPANISH CHICKEN WITH CHORIZO AND POTATOES - JO COOKS
From jocooks.com
EASY SPANISH CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
SPANISH-STYLE CHICKEN WITH A MUSHROOM-CHORIZO SAUCE …
From in.pinterest.com
SPANISH CHICKEN & CHORIZO ONE TRAY - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
SPANISH-STYLE CHICKEN WITH A MUSHROOM-CHORIZO SAUCE AND …
From pinterest.co.uk
10 BEST CHORIZO CHICKEN MUSHROOM RECIPES | YUMMLY
From yummly.com
EASY SPANISH CHICKEN AND CHORIZO STEW (WITH CHICKPEAS)
From whereismyspoon.co
SPANISH CHICKEN WITH CHORIZO - CHATELAINE
From chatelaine.com
4 SIMPLE SPANISH TAPAS USING MUSHROOMS - SPAIN ON A …
From spainonafork.com
SAUCY SPANISH CHICKEN, CHORIZO, AND POTATO POT - HOST THE TOAST
From hostthetoast.com
7 EASY SPANISH CHICKEN RECIPES - SPANISH SABORES
From spanishsabores.com
SPANISH-STYLE CHICKEN, WITH CHORIZO AND BEANS – SABATO
From sabato.co.nz
HAIRY BIKERS' SPANISH CHICKEN BAKE | SPANISH RECIPES | GOODTO
From goodto.com
SHEET PAN SPANISH CHICKEN & CHORIZO (WHOLE30 - EVERY LAST BITE
From everylastbite.com
SPANISH CHICKEN IN BRAVAS SAUCE - VIKALINKA
From vikalinka.com
SPANISH CHICKEN WITH CHORIZO AND POTATOES RECIPE - FLAVORITE
From flavorite.net
SPANISH STYLE BRAISED CHICKEN WITH SPANISH CHORIZO - LINDYSEZ
From lindysez.com
SPANISH CHICKEN WITH MUSHROOMS RECIPE (POLLO CON …
From spanishsabores.com
THE HAIRY BIKERS' SPANISH CHICKEN BAKE WITH CHORIZO RECIPE
From womanandhome.com
SPANISH CHICKEN AND CHORIZO TRAY BAKE RECIPE - TAMING TWINS
From tamingtwins.com
SPANISH CHICKEN WITH CHORIZO - HAGEN'S ORGANICS
From hagensorganics.com.au
SPANISH CHICKEN BUTTER BEANS AND CHORIZO STEW RECIPE
From simonskitchen.uk
EASY SPANISH CHICKEN WITH TOMATO SOFRITO SAUCE RECIPE
From thespruceeats.com
SPANISH CHICKEN WITH CHICKPEAS & CHORIZO - RECIPE - FINECOOKING
From finecooking.com
SPANISH CHICKEN, CHORIZO & POTATO BRAISE: SPANISH RECIPES
From thewanderingmatilda.com
SPANISH STYLE CHICKEN - EASY MEALS WITH VIDEO RECIPES BY CHEF …
From recipe30.com
SPANISH-STYLE CHICKEN BAKE - RECIPES - HAIRY BIKERS
From hairybikers.com
10 BEST CHORIZO CHICKEN MUSHROOM RECIPES - YUMMLY
From yummly.co.uk
20 BEST SPANISH CHICKEN RECIPES - TOP RECIPES
From topteenrecipes.com
CHICKEN AND CHORIZO RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SPANISH CHORIZO, CHICKEN & MUSHROOM PAELLA - AURELIA'S CHORIZO
From aureliaschorizo.com
SPANISH CHICKEN WITH CHORIZO AND OLIVES | DINNER RECIPES
From womanandhome.com
SPANISH CHICKEN BAKE WITH BUTTER BEANS, CHORIZO AND OLIVES
From cooksister.com
SPANISH CHICKEN, CHORIZO & CHICKPEA STEW (GF, DF) RECIPE
From mygfguide.com
SPANISH STYLE CHICKEN, CHORIZO AND BUTTER BEAN - FOCUS ON FLAVOUR
From focusonflavour.com
SPANISH STYLE BAKED CHICKEN THIGHS WITH POTATOES - VIKALINKA
From vikalinka.com
SPANISH CHICKEN WITH BEANS AND CHORIZO RECIPE | THE WINE GALLERY
From blog.goodpairdays.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pork #poultry #spanish #european #chicken #dietary #low-carb #low-in-something #meat #pork-sausage #chicken-breasts
You'll also love