Spanish Style Chicken with Rice
Spanish-Style Chicken
Paella (Spanish Rice Dish)
Spanish Chicken And Rice
Spanish Chicken With Rice And Beans
Spanish Saffron Chicken

From: (Maryann S)
Hi, I'am searching for a Spanish style recipe for Chicken and Rice, any
help would be much appreciated, thanks.


Spanish Style Chicken with Rice

1 tablespoon olive oil
1.5kg chicken, jointed into 8 pieces (or chicken pieces or legs)
1 chorizo sausage, sliced
1 red onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
2 cloves garlic, chopped
1 tablespoon smoked paprika
1 cup long grain rice, rinsed
1 cup white wine
4 vine ripened tomatoes, skinned and chopped
1½ cups chicken stock
pinch of saffron
2 bay leaves
1 cup green olives, optional

Heat oil in a large high sided frying pan. Add chicken and cook until
browned on all sides. Remove and set aside. Add chorizo, onion and
capsicum to the pan. Cook until soft. Add garlic and cook for another
minute. Stir in paprika and rice. Add wine to the pan and cook for a
minute. Add tomatoes and return chicken to the pan. Season and add stock,
saffron and bay leaves. Cover and simmer for 30 minutes. Stir in the
olives if using. Cook a further minute and serve.



Spanish-Style Chicken
Source: Better Homes and Gardens


Prep: 15 min.
Cook: 50 min.


1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
1 28-ounce can whole Italian-style tomatoes, cut up
4 medium potatoes, cut into 1/2-inch pieces (4 cups)
1 medium onion, sliced (1/2 cup)
1/2 cup halved pitted ripe olives
1/2 cup dry red wine
2 tablespoons capers (optional)
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 cloves garlic, minced
1 tablespoon cold water
2 teaspoons cornstarch

Remove skin from chicken. In a large plastic bag combine flour, salt, and
ground red pepper. Add chicken, a few pieces at a time; shake to coat. In
a 4-quart Dutch oven heat oil. Cook chicken in hot oil over medium heat
about 10 minutes or until chicken is lightly browned, turning to brown
evenly. Add undrained tomatoes, potatoes, onion, olives, wine, capers (if
using), dried basil and dried oregano (if using), and garlic to Dutch
oven. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes
or until chicken is tender and no longer pink. Remove chicken to a serving
dish; cover and keep warm. In a small bowl combine the water and
cornstarch; add to potato mixture in Dutch oven. Cook and stir until
thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh
basil and oregano (if using). Pour thickened mixture over chicken in dish.
If desired, garnish with a sprig of fresh basil or oregano. Makes 6
servings.




Paella (Spanish Rice Dish)

8 chicken thighs
1 lb. Italian sausage
1/2 cup oil
1 cup chopped green pepper
1 cup chopped onion
2 (6 oz.) pkgs. Saffron rice
1 cup boiling water
1 can minced clams
1 can artichoke hearts
1 pkg. frozen peas (semi-thawed)
1 lb. shrimp (semi-thawed)

Brown chicken in oil; remove and add sausage (cut into bite size pieces),
green pepper, onion, and tomatoes. Saute about 7-8 minutes; drain. In
4-quart casserole combine rice, water, clams with juice, sausage, pepper
and onion. Mix with chicken pieces on top. Bake, covered, at 350 degrees
for 30 minutes. Add artichokes (cut in half), peas and shrimp. Stir to
blend; cover and continue cooking for 30 minutes more or until rice is
done.



Spanish Chicken And Rice

3 lb. broiler-fryer chicken,
cut up
2 tsp. salt
1/4 tsp. pepper
32 oz. stewed tomatoes
1 cup water
1 cup uncooked rice
1/2 lb. fully cooked ham, cut
into strips
1/2 tsp. dried thyme leaves
1/8 to 1/4 tsp. cayenne red
pepper
1 clove garlic, crushed
10 oz. frozen peas
9 oz. frozen artichoke hearts
1/2 tsp. salt

Place chicken pieces in Dutch oven; sprinkle with 2 teaspoons salt and
pepper. Pour tomatoes and water on chicken. Heat to boiling; reduce heat.
Cover and simmer 30 minutes. Stir in rice, ham strips, thyme, red pepper
and garlic. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Rinse peas and artichoke under running cold water to separate. Add to
Dutch oven; sprinkle with salt. Heat to boiling; reduce heat. Cover and
simmer until vegetables are tender, about 10 minutes. Makes 4 servings.




Spanish Chicken With Rice And Beans

Yield: 4 Servings
1 whole green bell pepper; seeded and chopped
1 whole onion; chopped
2 cloves garlic; minced
3/4 lb skinless boneless chicken breast; cubed
1 cup low sodium chicken broth
2 Tbsp tomato paste
1 cup quick-cooking white rice
1 cup drained canned whole plum tomatoes
2/3 cup canned red kidney beans; rinsed and drained
freshly ground pepper; to taste

Spray a nonstick skillet with nonstick spray and set over medium-high
heat. Saute the bell pepper, onion and garlic until softened. Add the
chicken and saute until browned.

Stir in the broth and tomato paste, then add the rice, tomatoes, beans,
and ground pepper. Reduce the heat, cover, and simmer until most of the
broth is absorbed, about 10 minutes. Uncover and cook, stirring
occasionally, 5 minutes longer.


NOTES : Points Per Serving: 6

Contributor: weigh****chers.com



Spanish Saffron Chicken

(6 servings)

6 x Chicken breast halves *
1 x Med onion, sliced
1/2 lb Fresh mushrooms, sliced
2 tsp Paprika
1/2 tsp Saffron threads (or tumeric)
2 Tbsp Sliced ripe olives (pitted)
1 Tbsp Cornstarch
3 cup Hot cooked long-grain rice
1/4 tsp Ground pepper
1 x Clove garlic, minced
1 cup Water
1 tsp Dry chicken bouillon powder
1 cup Frzn english peas
1/4 cup Skim milk
2 Tbsp Water
6 (4 oz each) skinned, boned chicken breast halves

Sprinkle chicken with pepper. Place in large Dutch oven that has been
coated with cooking spray. Cook over med heat until browned. Wipe pan
drippings from Dutch oven with a paper towel. Coat Dutch oven again with
Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms;
saute until tender. Add chicken, 1 c water, and paprika, bouillon powder,
and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25
minutes until chicken is tender. Remove chicken and set aside. Add peas,
olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine
cornstarch and 2 T water; add to vegetable mixture. Bring to a boil.
Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove
from heat. To serve, place rice on a serving platter. Arrange chicken over
rice; top with vegetable mixture.

PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg
carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg
calcium.

As always
Linda in Tennessee


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