Spanish Chicken Bake

[Dewdrop]

1. Make the seasoned flour by adding generous amounts of salt, pepper and paprika to your 3 tbsp of flour. Mix well. Heat the oil in a large frying pan, dredge each chicken piece well in the seasoned four, shake off the excess and fry the chicken in the oil, turning until both sides are browned. Set aside and keep warm.

2. Add a little more oil to the pan, then add the onion, garlic and chorizo. Fry together until the onion becomes translucent and has absorbed some of the fat from the chorizo. Then add the beans, chopped tomatoes and the chicken stock and cook over medium heat until heated through and bubbling. Check for seasoning and add more paprika if necessary, as well as salt and pepper.

3. Place the browned chicken thighs in a large, shallow ovenproof dish. Pour the butter bean mix over the chicken, then bake at 180C for about an hour. After an hour, add the olives to the dish, bake for a further 15 minutes or so.

4. Serve with brown rice or couscous and side salad.

[fluff]

Spanish Chicken Bake

This sounds delicious! thanks! I had to look up 180C- that equals about 350F ...

[fluff]

Spanish Chicken Bake

Hi Carver- don't know if you're spam or not but kinda weird to make this your first post...
Anyway- Made the dish with italian sausage not chorizo( it wasn't available)- and it was a big hit my family! Thanks Dewdrop!

[Michealwolf]

Spanish Chicken Bake

hey Thanks for sharing some good and yummy food recipe .. i also want you to share some rice recipes too because i am on low carb foods and also try to be gluten free ...

[galbt85]

Spanish Chicken Bake

theres different kinds of spanish rice w/ chicken. one of them is arroz con pollo, which basically means rice with chicken. and the other one is just plain spanish rice, and you just add shredded chicken to it.

here is the spanish rice (with chicken) recipe:
1 tablespoon vegetable oil
1-1/4 cups long-grain rice, uncooked
1-1/3 cups chopped onion
1/2 cup green bell pepper, (1-inch)
1/2 cup red bell pepper, (1-inch)
1/2 teaspoon dried whole oregano
1/2 teaspoon ground cumin
1 large clove garlic, minced
1-1/2 cups chicken broth
1/4 teaspoon Salt
7-1/2 oz. (1 can) whole tomatoes, undrained and chopped
1/2 pound skinned boned chicken thighs, cut into 1/2-inch cubes

Heat oil in a large saucepan over medium heat. Add rice; saut? 9 minutes or until golden. Add onion and next 5 ingredients; saut? 3 minutes or until crisp-tender. Add chicken broth and next 2 ingredients; bring to a boil.
Add chicken; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Makes 5 servings.


and heres the arroz con pollo recipe:
4 boneless skinless chicken breasts
1 lb hot italian sausage
1 lg green pepper, chopped
1 lg red pepper, chopped
1 tbs garlic, minced
1/2 cup chopped onion, chopped
1 pkg yellow rice or saffron rice, family sized
salt & pepper
hot sauce
good grade olive oil

Coat the bottom of a large fry pan or saute pan with olive oil. Over med high heat, saute garlic and onion in the oil until tender but not browned.
Cut the chicken breasts into 1.5" chunks. Remove the sausage from its casings and crumble into small pieces. Add the chicken and sausage to the garlic and onion mixture; salt and pepper to taste. Saute the mixture, stirring frequently.

When the meats are almost cooked through, add the chopped pepper and continue to saute until done.

Add the rice and any packaged seasonings to the mixture and stir. Add water (according to package directions) and hot sauce to taste and stir.

Cover and simmer until water is absorbed, approx. 25 minutes or according to package directions.

Fluff with fork and serve.