Spanishchickenwithricechickenforalmodovar Recipes

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 AND RICE

Steps:

• Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.

OVEN-BAKED SPANISH CHICKEN WITH RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
• Brown on both sides then remove to a plate.
• Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
• Season with more seasoned salt and black pepper to taste.
• Transfer to a large greased baking dish or roasting pan.
• Top with the browned chicken pieces, then sprinkle the olives all over.
• Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
• Uncover then spoon picante sauce over the chicken.
• To with with shredded cheddar cheese.
• Return to oven to bake 3-5 minutes.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

SPANISH-STYLE CHICKEN AND RICE

Steps:

• Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
• Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

CHICKEN FOR ALMODOVAR

Steps:

• In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork.
• In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 - 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and sauté 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes.
• Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

SPANISH CHICKEN WITH RICE, CHICKEN FOR ALMODOVAR

Steps:

• In a medium sauce pan bring stock and butter to a boil.
• Add saffron and rice.
• Cover pot, reduce heat to low and simmer 18 to 20 minutes.
• Fluff with fork.
• In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil about 2- 3 minutes on each side.
• Remove chicken and add another tablespoon olive oil to pan.
• Add garlic and onions and sauté 2 minutes to begin to soften them.
• Stir in bay, pimento, olives and raisins.
• Add wine and cook 1 minute, picking up any pan drippings.
• Add stock and bring liquid up to a bubble.
• Whisk in butter until melted.
• Return chicken to the pan and reduce heat to simmer.
• Cook 15 minutes.
• Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

SPANISH RICE CHICKEN I

Steps:

• In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.