OLIVE OIL FRIED CHICKEN RECIPES

Steps:

• Preheat the oven to 375 degrees F. Season chicken with salt and pepper.Heat 1 tablespoon vegetable oil in heavy large pot over medium-high heat. Add chicken and cook until brown on all sides (about 3 minutes per side). Add 1 cup water and spices. Cover and bake until chicken is cooked through, about 20-25 minutes.Remove chicken from pot (reserving juices) and set aside until cool enough to handle. Remove bones and skin (if there are any), and finely shred.Return pot to burner over medium-high heat. Cook until juices have reduced by 1/2. Transfer to a heat-proof dish or measuring cup, and set aside to cool. Skim off as much fat as you can (or use a gravy separator).In a large bowl, combine shredded chicken, green chiles, corn, red onion, garlic, cheese, and spices. Add 1/2 cup to 2/3 cup of thickened pan sauce (to taste). Toss until well combined.In a large pan over moderate heat, warm 1/4 cup of oil until it shimmers. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with sour cream and guacamole.

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.