SPANISH OVEN RECIPE

SPANISH OVEN BAKED ROAST CHICKEN RECIPE -

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

SPANISH RICE RECIPE - OLIVEMAGAZINE

Spanish Rice Recipe - olivemagazine image

A spicy Spanish one pot. Made with chicken and chorizo and plenty of hot smoked paprika, this is a gutsy rice dish that is sure to impress friends and family

Provided by OLIVEMAGAZINE.COM

Categories Meat and poultry

Total Time 1 hours

Number Of Ingredients 12

Ingredients

olive oil
whole chicken thighs and drumsticks 12
red peppers 2, sliced
cooking chorizo 200g piece, cut into small chunks
onion 1 large, roughly chopped
garlic 4 cloves, crushed
hot smoked paprika 2 tbsp
chilli flakes 1 tsp
chicken stock 1.3 litres
paella rice 375g
flat-leaf parsley chopped to make 2 tbsp
lemon 1, halved

Steps:

Heat the oven to 180C/fan 160C/gas 4. Heat 4 tbsp oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften.
Add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for 1 minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for 15 minutes.
Pour the rice all round the chicken and season – if you don’t have a big enough pan, you can transfer everything to a roasting tin. Then put it in the oven and cook for 20-25 minutes or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes.
Scatter with the parsley and squeeze lemon juice over the top before serving.

Nutrition Facts : Calories 717 calories, FatContent 34 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 5 grams fibre, ProteinContent 45 grams protein, SodiumContent 1000 milligrams of sodium

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