BAKED SPANISH CHICKEN 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

OVEN-BAKED SPANISH CHICKEN WITH RICE RECIPE - FOOD.COM

Oven-Baked Spanish Chicken With Rice Recipe - Food.com image

If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 whole chicken (cut into pieces, or use chicken breasts)
seasoning salt
black pepper
4 -6 tablespoons oil
2 medium onions, chopped
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
2 (14 ounce) cans diced tomatoes, undrained
2 cups chicken broth
1 tablespoon chicken bouillon powder (optional)
1 1/2 cups uncooked converted white rice
1 tablespoon chili powder
1 pinch cinnamon
2 -4 teaspoons cumin
1/2 cup sliced green olives
1 cup Pace Picante Sauce
1 1/2 cups shredded cheddar cheese

Steps:

Heat oil in a large skillet over medium-high heat.
Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
Brown on both sides then remove to a plate.
Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
Season with more seasoned salt and black pepper to taste.
Transfer to a large greased baking dish or roasting pan.
Top with the browned chicken pieces, then sprinkle the olives all over.
Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
Uncover then spoon picante sauce over the chicken.
To with with shredded cheddar cheese.
Return to oven to bake 3-5 minutes.

Nutrition Facts : Calories 1290.3, FatContent 85.4, SaturatedFatContent 26.6, CholesterolContent 288.3, SodiumContent 1565.6, CarbohydrateContent 52.5, FiberContent 7.2, SugarContent 11.4, ProteinContent 77.6

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