Spanish Style Chicken with Rice Spanish-Style Chicken Paella
(Spanish Rice Dish) Spanish Chicken And Rice Spanish Chicken
With Rice And Beans Spanish Saffron Chicken
From: [email hidden] (Maryann S) Hi, I'am
searching for a Spanish style recipe for Chicken and Rice,
any help would be much appreciated, thanks.
Spanish Style Chicken with Rice
1 tablespoon olive oil
1.5kg chicken, jointed into 8 pieces (or chicken pieces or
legs) 1 chorizo sausage, sliced 1 red onion, sliced 1 red
capsicum, sliced 1 green capsicum, sliced 2 cloves garlic,
chopped 1 tablespoon smoked paprika 1 cup long grain rice,
rinsed 1 cup white wine 4 vine ripened tomatoes, skinned
and chopped 1½ cups chicken stock pinch of saffron 2 bay
leaves 1 cup green olives, optional
Heat oil in a large high sided frying pan. Add chicken and
cook until browned on all sides. Remove and set aside. Add
chorizo, onion and capsicum to the pan. Cook until soft. Add
garlic and cook for another minute. Stir in paprika and
rice. Add wine to the pan and cook for a minute. Add
tomatoes and return chicken to the pan. Season and add
stock, saffron and bay leaves. Cover and simmer for 30
minutes. Stir in the olives if using. Cook a further minute
and serve.
Spanish-Style Chicken Source: Better Homes and Gardens
Prep: 15 min. Cook: 50 min.
1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
2/4 cup all-purpose flour
3/2 teaspoon salt
4/4 teaspoon ground red pepper 2 tablespoons olive oil 1
28-ounce can whole Italian-style tomatoes, cut up 4
medium potatoes, cut into 1/2-inch pieces (4 cups) 1
medium onion, sliced (1/2 cup)
5/2 cup halved pitted ripe olives
6/2 cup dry red wine 2 tablespoons capers (optional) 1
tablespoon snipped fresh basil or 1 teaspoon dried basil,
crushed 2 teaspoons snipped fresh oregano or 1/2 teaspoon
dried oregano, crushed 2 cloves garlic, minced 1
tablespoon cold water 2 teaspoons cornstarch
Remove skin from chicken. In a large plastic bag combine
flour, salt, and ground red pepper. Add chicken, a few
pieces at a time; shake to coat. In a 4-quart Dutch oven
heat oil. Cook chicken in hot oil over medium heat about 10
minutes or until chicken is lightly browned, turning to
brown evenly. Add undrained tomatoes, potatoes, onion,
olives, wine, capers (if using), dried basil and dried
oregano (if using), and garlic to Dutch oven. Bring to
boiling; reduce heat. Cover and simmer for 35 to 45 minutes
or until chicken is tender and no longer pink. Remove
chicken to a serving dish; cover and keep warm. In a small
bowl combine the water and cornstarch; add to potato mixture
in Dutch oven. Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more. Stir in fresh basil and
oregano (if using). Pour thickened mixture over chicken in
dish. If desired, garnish with a sprig of fresh basil or
oregano. Makes 6 servings.
Paella (Spanish Rice Dish)
8 chicken thighs 1 lb. Italian sausage
7/2 cup oil 1 cup chopped green pepper 1 cup chopped onion
7 (1oz.) pkgs. Saffron rice 1 cup boiling water 1 can
minced clams 1 can artichoke hearts 1 pkg. frozen peas
(semi-thawed) 1 lb. shrimp (semi-thawed)
Brown chicken in oil; remove and add sausage (cut into bite
size pieces), green pepper, onion, and tomatoes. Saute about
7-8 minutes; drain. In 4-quart casserole combine rice,
water, clams with juice, sausage, pepper and onion. Mix with
chicken pieces on top. Bake, covered, at 350 degrees for 30
minutes. Add artichokes (cut in half), peas and shrimp. Stir
to blend; cover and continue cooking for 30 minutes more or
until rice is done.
Spanish Chicken And Rice
3 lb. broiler-fryer chicken, cut up 2 tsp. salt
8/4 tsp. pepper 32 oz. stewed tomatoes 1 cup water 1 cup
uncooked rice
9/2 lb. fully cooked ham, cut into strips
10/2 tsp. dried thyme leaves
11/8 to 1/4 tsp. cayenne red pepper 1 clove garlic, crushed
10 oz. frozen peas 9 oz. frozen artichoke hearts
12/2 tsp. salt
Place chicken pieces in Dutch oven; sprinkle with 2
teaspoons salt and pepper. Pour tomatoes and water on
chicken. Heat to boiling; reduce heat. Cover and simmer 30
minutes. Stir in rice, ham strips, thyme, red pepper and
garlic. Heat to boiling; reduce heat. Cover and simmer 20
minutes. Rinse peas and artichoke under running cold water
to separate. Add to Dutch oven; sprinkle with salt. Heat to
boiling; reduce heat. Cover and simmer until vegetables are
tender, about 10 minutes. Makes 4 servings.
Spanish Chicken With Rice And Beans
Yield: 4 Servings 1 whole green bell pepper; seeded and
chopped 1 whole onion; chopped 2 cloves garlic; minced
13/4 lb skinless boneless chicken breast; cubed 1 cup
low sodium chicken broth 2 Tbsp tomato paste 1 cup
quick-cooking white rice 1 cup drained canned whole
plum tomatoes
14/3 cup canned red kidney beans; rinsed and drained freshly
ground pepper; to taste
Spray a nonstick skillet with nonstick spray and set over
medium-high heat. Saute the bell pepper, onion and garlic
until softened. Add the chicken and saute until browned.
Stir in the broth and tomato paste, then add the rice,
tomatoes, beans, and ground pepper. Reduce the heat,
cover, and simmer until most of the broth is absorbed,
about 10 minutes. Uncover and cook, stirring occasionally,
5 minutes longer.
NOTES : Points Per Serving: 6
Contributor: weightwatchers.com
Spanish Saffron Chicken
(6 servings)
6 x Chicken breast halves * 1 x Med onion, sliced
15/2 lb Fresh mushrooms, sliced 2 tsp Paprika
16/2 tsp Saffron threads (or tumeric) 2 Tbsp Sliced ripe
olives (pitted) 1 Tbsp Cornstarch 3 cup Hot cooked long-
grain rice
17/4 tsp Ground pepper 1 x Clove garlic, minced 1 cup Water
1 tsp Dry chicken bouillon powder 1 cup Frzn english peas
18/4 cup Skim milk 2 Tbsp Water
18 (1oz each) skinned, boned chicken breast halves
Sprinkle chicken with pepper. Place in large Dutch oven
that has been coated with cooking spray. Cook over med
heat until browned. Wipe pan drippings from Dutch oven
with a paper towel. Coat Dutch oven again with Pam; place
over med-hi heat until hot. Add onion, garlic, and
mushrooms; saute until tender. Add chicken, 1 c water, and
paprika, bouillon powder, and saffron threads. Bring to a
boil. Cover, reduce heat, and simmer 25 minutes until
chicken is tender. Remove chicken and set aside. Add peas,
olives, and skim milk to Dutch oven. Cover and simmer 5
minutes. Combine cornstarch and 2 T water; add to
vegetable mixture. Bring to a boil. Reduce heat; cook,
stirring constantly, until thickened and bubbly. Remove
from heat. To serve, place rice on a serving platter.
Arrange chicken over rice; top with vegetable mixture.
PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7
mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg
sodium, 56 mg calcium.
As always Linda in Tennessee
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