Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, almost spanish chicken. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Almost Spanish Chicken is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Almost Spanish Chicken is something which I have loved my entire life.
The end result is chicken that is so tender, you can almost spread it like schmear on a warm bagel. In case you are not familiar with Spanish Chorizo, it's not like the Mexican variety. This is a list of some of the chicken breeds considered in Spain to be wholly or partly of Spanish origin.
To begin with this particular recipe, we have to prepare a few components. You can cook almost spanish chicken using 19 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Almost Spanish Chicken:
- Make ready 3 tbsp olive oil
- Take Salt and black pepper
- Prepare 8 chicken thighs
- Take 2 onions, sliced
- Get 2 peppers (red or 1 red & 1 green), deseeded and sliced
- Prepare 4 cloves garlic, chopped
- Get 1 leek, sliced
- Prepare 50 g sun-dried tomatoes in oil, drained and wiped dry
- Get 100 g Serrano ham, torn into 2 cm pieces or several slices chorizo
- Get 225 g brown basmati or long-grain rice
- Make ready 1 tbsp tomato paste
- Get 1 tsp smoked paprika
- Get 1 tsp dried thyme
- Prepare 1 tsp zatar
- Get 1 bird’s eye chili, finely chopped
- Take 250 ml chicken or vegetable stock
- Take 250 ml dry white wine
- Take 50 g black or green olives, pitted
- Take 1 small orange, in segments
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Instructions to make Almost Spanish Chicken:
- Pre-heat your oven to Gas Mark 4 or your electric equivalent. This is 160C on my Neff Circotherm but is more like 180C for other ovens.
- Season the chicken thighs well.
- Heat 2 tbsp oil in a large casserole and brown the chicken thighs all over, in small batches not all at once. Set aside.
- Use a very little wine to deglaze the bottom of the casserole, add the third tbsp of oil. When hot, add the onions, gently fry for 3 minutes, then add the peppers, garlic, chili and leek and fry for a further 3 minutes or until just turning brown, stirring occasionally.
- Add the sun-dried tomatoes and Serrano ham/chorizo and stir gently but thoroughly.
- Stir in the rice. Once it’s coated, add the tomato purée, smoked paprika, thyme and zatar.
- Add the stock and wine and stir thoroughly. Bring to a fast simmer.
- Reduce to a gentle simmer and carefully place the chicken thighs on top without disturbing the rice. Similarly place the orange segments and olives.
- Put on a tight-fitting lid and transfer to the pre-heated oven. Cook for around 1 hour. The rice should be cooked but still with a little “bite”.
- Serve piping hot onto warmed plates.
Spanish Chicken Noodle Soup (Sopa de Pollo con Fideos). Crispy Spanish Chicken and Rice, passed down from my South American parents, and brought here to you…all cooked in one pan…including the Crispy Chicken! This Spanish Chicken stew is our mother's verison of a pollo guisado, with plenty of vegetables, beans, and Spanish Chicken Stew is a hearty and comforting dish that we grew up eating all the time. Ingredients in Spanish Chicken and Rice. To make the perfect weeknight meal, you will need to gather the.
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