Chicken Barcelona With Food Processor Recipes

Steps:

• Using steel blade, chop parsley fine; reserve.
• Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
• Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.
• Clean work bowl.
• Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
• In large skillet, over moderate flame, saute onions and garlic until golden.
• Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
• Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
• *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
• Preheat oven to 350 degrees Fahrenheit.
• Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
• *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
• To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.

Steps:

• Heat oil and butter in a deep skillet and brown chicken. Remove chicken and set aside.
• Add flour to the drippings in the pan. Blend well.
• Pour in broth and wine. Cook, stirring, until mixture boils and thickens.
• Add olives, mushrooms, onions, salt and pepper.
• Return chicken to pan. Cover and simmer for 45 minutes, or until chicken is tender, turning meat occasionally.

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Remove the crust from 1 slice bread and tear the bread into 1-inch pieces. Add to the skillet along with the garlic and cook until golden brown, about 2 minutes. Add the almonds and cook until golden, about 3 minutes. Transfer to a mini food processor or blender along with the roasted peppers, vinegar, the remaining 2 tablespoons olive oil, 1/2 teaspoon paprika and 1/4 teaspoon salt. Pulse until slightly chunky.
• Gently mix the ground meat, shallots, 1 teaspoon salt and the remaining 1/2 teaspoon paprika in a bowl with your hands until just combined. Form into four 1-inch-thick patties.
• Heat a large nonstick skillet over medium-high heat. Brush with olive oil, then add the patties and cook until browned on the bottom, 4 to 5 minutes. Flip and top the patties with cheese; cook 4 to 5 more minutes. Spread the roasted pepper sauce on the remaining 8 slices bread. Serve the burgers on the bread with lettuce.

Steps:

• Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

Steps:

• Preheat the oven to 375°F
• In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
• Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
• Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
• Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
• Remove from the heat and let cool.
• In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
• Season the puree generously with salt and pepper.
• Melt the butter in a large skillet.
• Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
• Stir in the chicken puree.
• Gradually add the milk, little by little at first and whisking constantly until it has all been added.
• Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
• Season with salt and pepper and let cool to room temperature, about 1 hour.
• In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
• On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
• Cut the ropes into 1 1/2-inch pieces.
• In a shallow bowl, beat the eggs.
• Spread the bread crumbs in another shallow bowl.
• Dip the croquettes in the egg, then coat all over with the bread crumbs.
• Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
• Transfer the croquettes to paper towels to drain and serve piping hot.