ANDALUSIAN CHICKEN WITH GREEN OLIVES AND BITTER ORANGES
(Pollo con Aceitunas Y Naranjas Agrias) Flavored with the briny olives and bitter oranges that are so ubiquitous in Seville, this Moorish-Andalusian recipe is refreshing and zesty, full of easy sophistication. To heighten the orange theme, add orange segments to the sauce right before serving. Save some leftovers, this chicken is wonderful at room temperature. Note: Bitter oranges, aka Seville, sour oranges, or naranjas agrias, have a thick slightly bumpy skin and can be found at many Hispanic groceries. If you can't find them, use 1/2 cup fresh lemon juice instead. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rub chicken with salt & pepper and let stand for 10 minutes.
- Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
- Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
- Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
- Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
- Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.
Nutrition Facts : Calories 513.6, Fat 27.3, SaturatedFat 6.7, Cholesterol 138.6, Sodium 141.8, Carbohydrate 20.9, Fiber 3, Sugar 13.1, Protein 32.2
ANDALUSIAN-STYLE CHICKEN
Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread
Provided by Lizzie Harris
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Yield Serves 4 as part of a tapas spread
Number Of Ingredients 14
Steps:
- Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
- Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.
Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
ANDALUSIAN CHICKEN
Make and share this Andalusian Chicken recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
- Add the sherry and vinegar, and salt and pepper to taste.
- Cover and simmer gently for 20 minutes or until the chicken is tender.
- Transfer the chicken to a plate.
- Strain the cooking liquid, pressing the garlic flesh through the strainer.
- Return the liquid to the pan, add the cream, and bring to a boil, stirring.
- Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
- Return the chicken to the pan with the juices that have collected on the plate.
- Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
- Taste for seasoning, adjust if necessary.
- Serve hot, garnished with tarragon leaves.
Nutrition Facts : Calories 395.2, Fat 18.8, SaturatedFat 10.1, Cholesterol 116, Sodium 145.8, Carbohydrate 11.9, Fiber 0.2, Sugar 4.7, Protein 28.5
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- Lay the chicken breasts flat on your cutting board. Cut them straight down into 1/2 inch slices. Mix together the seasoned flour in a plastic bag. Add the chicken to the flour and toss to coat the chicken evenly.
- Heat the olive oil in a large skillet over medium high heat. Once it's shimmery, add the chicken, browning it on both sides until it's cooked through, 2-3 minutes per side. Remove the chicken to a plate.
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