CHICKEN BREAST SPANISH RECIPES

Name: Spanish Grilled Chicken Breasts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 cup olive oil; 1/4 cup fresh tarragon, chopped; 2 tablespoons sherry wine vinegar; 1 orange, zest only; 1 lemon, zest only; 2 teaspoons kosher salt; 1 teaspoon garlic, minced; 1 teaspoon fresh ginger, grated; 1/2 teaspoon hot paprika (or smoked paprika); 1/2 teaspoon black pepper, freshly grated; 4 boneless chicken breast halves, about 6 oz each (with skin)

SPANISH GRILLED CHICKEN BREASTS RECIPE - FOOD.COM

Spanish Grilled Chicken Breasts Recipe - Food.com image

This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

Steps:

To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

Nutrition Facts : Calories 349.1, FatContent 21.6, SaturatedFatContent 4.1, CholesterolContent 82.3, SodiumContent 945.6, CarbohydrateContent 8.3, FiberContent 1.7, SugarContent 3.5, ProteinContent 30.9

SPANISH CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spanish Chicken Recipe: How to Make It - Taste of Home image

I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.—Mrs. Robert Trygg, Duluth, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 16

Ingredients

16 ounces boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 to 3 teaspoons chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

Nutrition Facts : Calories 431 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 969mg sodium, CarbohydrateContent 41g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 30g protein.

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