Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, almost spanish chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Almost Spanish Chicken My take on a well-known dish. I use chicken thighs coz they're both flavoursome and economical but chicken breasts, drumsticks or even a jointed whole chicken work well. In happier times I'd probably use fresh herbs and spices.
Almost Spanish Chicken is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Almost Spanish Chicken is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have almost spanish chicken using 19 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Almost Spanish Chicken:
- Take 3 tbsp olive oil
- Make ready 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
- Take 1 leek, sliced
- Make ready 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
- Take 1 tbsp tomato paste
- Make ready 1 tsp smoked paprika
- Prepare 1 tsp dried thyme
- Prepare 1 tsp zatar
- Prepare 1 bird’s eye chili, finely chopped
- Make ready 250 ml chicken or vegetable stock
- Make ready 250 ml dry white wine
- Make ready 50 g black or green olives, pitted
- Make ready 1 small orange, in segments
Use a very little wine to deglaze the bottom of the casserole, add. Use a very little wine to deglaze the bottom of the casserole, add. We LOVE this 'Almost Spanish Chicken' recipe from our great Cookpad author John A. He cleverly put the store cupboard ingredients together and create this dish.
Steps 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.
Heat large skillet over medium heat. Add the chicken backs to the pan. The Black Spanish chicken is truly the aristocrat of the poultry world. The chicks can be rather flighty, as all Mediterranean breeds can, but the adults hold themselves as benefits a Spanish Don - Head up, one foot forward, calm. No other breed of chicken so embodies the word "aristocrat" in its posture, as does the Spanish chicken.
So that is going to wrap it up for this special food almost spanish chicken recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
