CHICKEN IN SPANISH RECIPES

Name: Spanish Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings.
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

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.

SKILLET-ROASTED CHICKEN AFRITADA RECIPE | BON APPÉTIT

Skillet-Roasted Chicken Afritada Recipe | Bon Appétit image

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda's modern take on chicken afritada.

Provided by Melissa Miranda

Yield 4–6 servings

Number Of Ingredients 18

Ingredients

2 lb. skin-on, bone-in chicken thighs (4–6)
Johnny’s Seasoning Salt or kosher salt
Freshly ground black pepper (optional)
1 Tbsp. extra-virgin olive oil
1½ medium red bell peppers, ½ finely chopped, 1 cut into 1" pieces
1 medium onion, finely chopped
3 medium carrots, peeled, 1 finely chopped, 2 sliced on a diagonal 1½" thick
2 celery stalks, finely chopped
5 garlic cloves, coarsely chopped
3 bay leaves
1 14.5-oz can diced tomatoes
1 cup low-sodium chicken broth
1 Tbsp. fish sauce
1 Tbsp. soy sauce
12 oz. heirloom or regular baby potatoes, scrubbed, halved
3 Tbsp. vegetable oil, divided
½ cup frozen thawed peas
½ cup pitted mixed olives, preferably Castelvetrano and Kalamata

Steps:

Place racks in upper and lower thirds of oven; preheat to 425°. Season chicken all over with seasoning salt (or kosher salt and black pepper). Heat olive oil in a large deep ovenproof skillet over medium-high. Cook chicken, skin side down, until skin is golden brown, 5-7 minutes. Turn chicken over with tongs and cook until lightly browned on the other side, about 2 minutes. Remove to a plate.
Add chopped bell pepper, onion, chopped carrot, and celery to skillet. Cook, stirring often, until vegetables are softened but not yet browned, about 5 minutes. Add garlic and bay leaves; cook, stirring often, until fragrant, about 2 minutes. Stir in tomatoes, broth, fish sauce, and soy sauce. Taste and season with seasoning salt if needed. Return chicken, skin side up, to skillet in a single layer and transfer skillet to lower rack in oven. Roast until sauce is thickened and chicken is cooked through and deep golden brown on top, 40–45 minutes.
Meanwhile, place potatoes and sliced carrots in a large bowl; drizzle with 2 Tbsp. vegetable oil and season with seasoning salt. Toss to coat. Transfer potatoes and carrots to a large rimmed baking sheet and spread out in an even layer. Roast on upper rack 10 minutes. Toss bell pepper pieces with remaining 1 Tbsp. vegetable oil in bowl; season with seasoning salt. Remove baking sheet from oven and add pepper pieces in an even layer. Return to oven and continue to roast until vegetables are browned and tender, 10–15 minutes more.
Remove chicken to a platter. Stir roasted vegetables, peas, and olives into sauce in skillet. Nestle chicken, skin side up, back into skillet. Serve with rice.

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