Spanish chicken recipe?!
4 large chicken breasts, skinless
2 red bell peppers
1 green bell pepper
1 can or 6 peeled plum tomatoes
2 onions, finely chopped
1/2 teaspoon crushed chillies, fresh or dried
1 small bunch rosemary, (left unchopped)
3 cloves garlic, crushed
1 pint malt vinegar
6 oz sugar or to taste
1 pint boiling water
2 vegetable stockcubes
Salt and pepper to taste
Place all ingredients into a large heavy bottomed saucepan. Bring to boil, then reduce heat and simmer for 40 minutes to let all flavours float throughout, and to make sure chicken is tender. Taste, and adjust vinegar or sugar to taste. Turn up heat and boil to reduce the sauce to a thicker consistency,
or add cornflour to thicken.
nfd?
Answers: Spanish Chicken
4 large chicken breasts, skinless
2 red bell peppers
1 green bell pepper
1 can or 6 peeled plum tomatoes
2 onions, finely chopped
1/2 teaspoon crushed chillies, fresh or dried
1 small bunch rosemary, (left unchopped)
3 cloves garlic, crushed
1 pint malt vinegar
6 oz sugar or to taste
1 pint boiling water
2 vegetable stockcubes
Salt and pepper to taste
Place all ingredients into a large heavy bottomed saucepan. Bring to boil, then reduce heat and simmer for 40 minutes to let all flavours float throughout, and to make sure chicken is tender. Taste, and adjust vinegar or sugar to taste. Turn up heat and boil to reduce the sauce to a thicker consistency,
or add cornflour to thicken.
nfd?
SPANISH RICE-A-RONI CHICKEN
Ingredients:
2 pounds broiler chicken -- cut up
1/4 cup seasoned flour
3 tablespoons shortening
1/2 clove garlic
1/2 cup sliced onions
1/4 pound sliced mushrooms
1/4 cup tomato paste
16 ounces can whole tomatoes
1 1/2 cup chicken broth
1/2 bay leaf
1 teaspoon salt
1/4 cup green bell pepper -- sliced
1 1/2 cup instant rice
1/2 cup cooked peas
1 tablespoon chopped parsley
Directions:
Roll chicken in seasoned flour. Saute in shortening until golden brown. Remove to large saucepan. Add garlic, onion and mushrooms to remaining shortening and saute. Add to chicken.
Then add tomato paste, tomatoes, broth, bay leaf, salt and mix well. Cover and simmer about 30 minutes. Add remaining ingredients.
Mix to moisten rice. Simmer for 5-10 minutes. Remove bay leaf and garlic.
Chicken Marbella Recipe
Spanish Chicken
Ingredients:
4 chickens, 2.5 pounds each, quartered (I substitute chicken breasts)
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Directions:
In a large bowl, combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350 degrees F.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.
Sixteen pieces, 10 or more portions.
http://recipes.epicurean.com/recipe/1835...
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SPANISH CHICKEN BAKE
1 1/3 c. water
1/2 (4 oz.) can diced green chili peppers (optional)
1 (4 1/2 oz.) pkg. regular Spanish style rice mix
1 (2 oz.) can mushrooms, stems and pieces
4 boned skinless chicken breast halves
1/4 c. finely shredded cheddar cheese
Preheat oven to 350 degrees. Meanwhile, bring water to a boil. In a 10x6x2-inch baking dish, combine the boiling water and rice mix. Drain mushrooms. Stir mushrooms and chili peppers into rice mixture. Arrange chicken on top of rice mixture. Cover tightly with foil.
Bake at 350 degrees for 35-40 minutes or until rice and chicken are tender and chicken is no longer pink. Sprinkle with cheese. Then bake, uncovered, for 2 or 3 minutes more or until cheese is melted.
OR
SPANISH CHICKEN SOUP
1 pkg. (10 oz.) Spanish-style rice mix
1 can (28 oz.) whole tomatoes in juice, chopped
2 c. chopped cooked chicken
1 1/2 c. water
1 c. frozen mixed vegetables
1/4 tsp. salt
Remove seasoning packet from rice mix. Combine rice, seasoning packet contents, tomatoes and remaining ingredients in large saucepan. Bring to boiling. Lower heat; simmer, covered 6 to 8 minutes, until rice and vegetables are cooked through
JM