SPANISH CHICKEN WITH ORANGES & OLIVES
This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market.
Provided by TinyBubbles
Categories Chicken
Time 50m
Yield 8 pieces chicken, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
- Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
- Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
- Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
- Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
- Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
- Bake uncovered for about 20 minutes, until done through.
- Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
- Pour the sauce, oranges, olives, and shallots over the chicken and serve.
- Great with rice or cous-cous and lightly sauteed greens.
Nutrition Facts : Calories 956.4, Fat 62.8, SaturatedFat 16.5, Cholesterol 243.8, Sodium 688, Carbohydrate 24.9, Fiber 2.2, Sugar 13.8, Protein 60.6
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
BRAZILIAN CHICKEN AND RICE WITH OLIVES
Categories Chicken Olive Poultry Rice Sauté Dinner Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
- Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
CHICKEN WITH GREEN OLIVES, ORANGE, AND SHERRY
Categories Chicken Citrus Olive Poultry Bake Mother's Day Dinner Orange Sherry Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.
- Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.
SPANISH CHICKEN WITH RICE AND OLIVES
I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and pepper.
- Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Brown the chicken well on both sides; transfer to a plate.
- Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
- Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
- Add in wine and bring to a boil; simmer uncovered for 3 minutes.
- Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
- Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
- Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
- Add in the peas and olives, season with salt and pepper to taste.
- Cover the skillet and let stand for 10 minutes before serving.
Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8
SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT
You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well.
Provided by Geema
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
- Place chicken on top; season with paprika and garlic pepper.
- Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
- Mix in the remaining olives and serve garnished with parsley.
CHICKEN IN SPANISH OLIVE SAUCE
Braised Andalucian chicken in Spanish olive sauce - Pollo con salsa de aceitunas espanolas
Provided by olivesfromspain
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place a wide pan over a high heat and add a touch of olive oil, then lightly season the chicken thighs and brown in the pan. Place skin side down first, as they will release a touch of fat, which will help to colour the meat and caramelise the rest of the ingredients.
- Once both sides are golden, set them aside and start frying the thinly sliced garlic and onion.
- When golden, add the flour and stir constantly for 1 minute so that the flour doesn't become doughy or lumpy.
- Bring the chicken back to the pan, add rosemary and pour in the glass of white wine.
- Stir the sauce to dissolve the flour and reduce the wine by half to burn the alcohol and add the acidity that the dish needs.
- At this point add the black pepper, the glass of water and the olives and braise the dish for approximately 20 minutes, until the chicken has tenderised and the ingredients have come together in a juicy, rich sauce.
SPANISH CHICKEN WITH BACON AND OLIVES
My husband dug out "What's for Dinner" by Maryana Vollstedt and combined 2 recipes to come up with this really tasty dish. It makes great leftovers and I was amazed how tender and juicy the chicken breast remained. I love the smokiness that the bacon imparts. I have made this recipe with both tomato sauce and paste, and I have to say I prefer using sauce. Use whatever you prefer.
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h34m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Season chicken with salt and pepper.
- Place in a lightly oiled or sprayed 4 quart baking dish.
- Cover with sliced onions.
- MAKE SAUCE:.
- In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles.
- Pour over chicken.
- Top with bacon slices.
- Bake uncovered for about 60 minutes.
- Add olives and bake 5minutes longer.
- Chicken should be done when juices run clear.
- NOTE: Bacon options.
- Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible.
- 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.
Nutrition Facts : Calories 378.4, Fat 15.4, SaturatedFat 3.8, Cholesterol 86.4, Sodium 1252.8, Carbohydrate 25.5, Fiber 5.2, Sugar 11, Protein 31.6
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