Chicken Barcelona With Food Processor Recipes

Steps:

• Using steel blade, chop parsley fine; reserve.
• Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
• Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.
• Clean work bowl.
• Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
• In large skillet, over moderate flame, saute onions and garlic until golden.
• Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
• Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
• *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
• Preheat oven to 350 degrees Fahrenheit.
• Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
• *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
• To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.

Steps:

• Heat oil and butter in a deep skillet and brown chicken. Remove chicken and set aside.
• Add flour to the drippings in the pan. Blend well.
• Pour in broth and wine. Cook, stirring, until mixture boils and thickens.
• Add olives, mushrooms, onions, salt and pepper.
• Return chicken to pan. Cover and simmer for 45 minutes, or until chicken is tender, turning meat occasionally.

Steps:

• Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
• Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

Steps:

• Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken.
• Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
• Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun.