BAKED SPANISH RECIPES

Name: Spanish Oven Baked Roast Chicken
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 6 serving(s)
Ingredients: 1 whole chicken, cut up; 3 tablespoons olive oil; 1 (8 ounce) can tomato sauce; 1/3 cup red wine vinegar; 1/3 cup medium sherry (spanish if you can find it); 1/2 onion, cut in chunks; 5 cloves garlic, crushed; 1 tablespoon dried parsley; 6 bay leaves; 1/8 cup butter

SPANISH OVEN BAKED ROAST CHICKEN RECIPE - FOOD.COM

Spanish Oven Baked Roast Chicken Recipe - Food.com image

This is a recipe I got from a very small "mom and pop" restaurant in a small town in Spain when I was stationed there in the USAF. It was near Madrid and the owner was so gracious and friendly that everyone loved going there. For those who have been there and are wondering, it is from Kiko's.

Total Time 4 hours 45 minutes

Prep Time 45 minutes

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken, cut up
3 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/3 cup red wine vinegar
1/3 cup medium sherry (spanish if you can find it)
1/2 onion, cut in chunks
5 cloves garlic, crushed
1 tablespoon dried parsley
6 bay leaves
1/8 cup butter

Steps:

Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
Place cut up chicken in pan skin side up.
Place a bay leaf and chunk of onion under each piece.
Dot chicken with butter pieces.
Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
Pour mixture over chicken and sprinkle parsley on chicken.
Bake uncovered at 250 degrees for 4 t0 5 hours.
Baste frequently.

Nutrition Facts : Calories 443.3, FatContent 33.8, SaturatedFatContent 10, CholesterolContent 125.2, SodiumContent 343.9, CarbohydrateContent 4, FiberContent 0.9, SugarContent 2, ProteinContent 29.4

BAKED SPANISH RICE RECIPE - FOOD.COM

Baked Spanish Rice Recipe - Food.com image

This "kicked up" rice dish is a family favorite. If you have some saffron threads, add in a good pinch for even extra flavor. Make certain to use only converted rice for this recipe. If you do not like it spicy then use only a pinch or omit completely.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups uncle ben's converted white rice
2 medium onions, coarsley chopped
1 cup green bell pepper, coarsley chopped
2 stalks celery, chopped
1 tablespoon minced fresh garlic (or to taste)
3 -4 tablespoons butter
1 (28 ounce) can diced tomatoes, with juice (try to use Italian-style tomatoes or similar they have more flavor than the regular)
seasoning salt (can use regular salt)
pepper
1/8 teaspoon cayenne pepper (use more if you like spicy)
1 cup sliced large pimento stuffed olive
1/2 cup frozen peas (do not thaw)
1 cup canned sliced mushrooms
2 3/4 cups chicken broth

Steps:

In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
Add in the converted rice and mix with a wooden spoon for about 3 minutes.
Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
Set oven to 350 degrees.
Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
Fluff with a fork.
Delicious!

Nutrition Facts : Calories 389.4, FatContent 10.6, SaturatedFatContent 5.9, CholesterolContent 22.9, SodiumContent 1061.7, CarbohydrateContent 64, FiberContent 6.4, SugarContent 12.8, ProteinContent 11.3

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