SPANISH CHICKEN CUTLETS AND OLIVE RICE WITH ARTICHOKES AND PIQUILLO PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.
- Preheat oven to 375 degrees F.
- Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.
- From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.
- Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.
- 5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.
- Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.
CHICKEN WITH PIQUILLO PEPPERS
I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.
Provided by threeovens
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
- Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
- Transfer chicken to a platter while you prepare the sauce.
- Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
- Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.
Nutrition Facts : Calories 323.4, Fat 21.9, SaturatedFat 5.5, Cholesterol 95.5, Sodium 89.6, Carbohydrate 3.7, Fiber 0.5, Sugar 1.4, Protein 20
HERB MARINATED CHICKEN WITH PIQUILLO PEPPER-NICOISE OLIVE RELISH AND FORK MASHED POTATOES WITH OLIVE OIL AND PARSLEY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Combine all ingredients except chicken in large baking dish. Add chickens and turn to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 375 degrees F. Remove chicken from marinade and sear skin side down in a large saute pan until golden brown, then turn and cook other side until golden brown. Place chickens on baking sheet and bake until cooked through, about 15 to 17 minutes. For the Relish: Combine all ingredients in a bowl.
- For the Potatoes: Bake potatoes in a 375 degree F. oven until soft. Peel and place them in a warm bowl. Add butter and olive oil and mash with a fork until mixed but not smooth. Season with salt and fold in parsley.
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE
Yield serves 4
Number Of Ingredients 13
Steps:
- In a small pan over medium heat, lightly toast the almonds and reserve.
- In a small saucepan, bring the broth, raisins, 1 tablespoon of the EVOO, the turmeric, and the saffron to a boil. Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice cooks, in a large skillet, heat the remaining 2 tablespoons of EVOO, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet, and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil for 1 to 2 minutes until slightly reduced. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
- Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.
CHICKEN SALAD WITH PIQUILLO PEPPERS, ALMONDS, AND SPICY GREENS
Provided by Molly Stevens
Categories Chicken Leafy Green Herb Mustard Nut Onion Pepper Dinner Lunch Almond Arugula Escarole Watercress Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
- Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
- Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.
SPANISH-STYLE CHICKEN
Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
- Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
- Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.
BROILED CHICKEN WITH PIQUILLO-TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat broiler: fire should be moderately hot and rack about 6 inches from heat source. (Alternatively, grill chicken.) Sprinkle chicken with salt and pepper, then broil, beginning with skin side down. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
- Meanwhile mince about half the garlic. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high. Cook until mixture sizzles, then add piquillos and tomatoes. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up. Cool a bit, then transfer to a blender. Purée with remaining garlic and anchovies, then taste and adjust seasoning. Add remaining olive oil.
- Serve chicken and sauce hot or warm, garnished if you like with parsley.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 40 grams, Carbohydrate 7 grams, Fat 60 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 974 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN WITH PIQUILLO, TOMATOES, AND OLIVES
Pollo Con Paquillos Tomates y Aceitunas. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars.
Provided by Vicki in CT
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
- In a large skillet over medium-high heat, heat oil until hot. Add chicken, green peppers, onion and garlic to skillet; cook, stirring frequently and turning chicken to brown on both sides, about 5 minutes. Remove chicken from skillet.
- Add tomatoes and bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 minutes. Return chicken to skillet. Reduce heat to medium; cover and simmer until chicken is cooked through, 10 to 15 minutes.
- Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.
Nutrition Facts : Calories 320.9, Fat 15.5, SaturatedFat 2.4, Cholesterol 68.5, Sodium 471.2, Carbohydrate 16.4, Fiber 3.9, Sugar 8.3, Protein 29.8
More about "chicken with piquillo peppers recipes"
RECIPE: SPANISH-SPICED CHICKEN & RICE WITH PIQUILLO …
From
4/5 (9K)Total Time 1 hrCuisine SpanishCalories 810 per serving
CREAMY PIQUILLO PEPPER AND CHICKPEA SOUP WITH …
From foodandwine.com
10 BEST PIQUILLO PEPPERS RECIPES
From yummly.com
BASQUE-STYLE CHICKEN WITH PEPPERS AND OLIVES RECIPE
From simplyrecipes.com
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE - RECIPE …
From en.petitchef.com
OREGANO CHICKEN & CREAMY MASHED POTATOES - BLUE …
From
PIQUILLO PEPPER-BRAISED CHICKEN WITH CANNELLINI BEANS AND PEAS
From williams-sonoma.com
Servings 4Total Time 1 hr 5 mins
CHICK-FIL-A IS ADDING A NEW SWEET AND SAVORY CHICKEN ...
From allrecipes.com
STILTON-STUFFED PICKLED PEPPERS RECIPE - JUSTIN CHAPPLE
From foodandwine.com
OUR 20 MOST SAVED RECIPES OF ALL TIME
From nytimes.com
AMERICA’S TEST KITCHEN: THIS QUICK VERSION OF CHICKEN CACCIATORE IS ...
From chicagotribune.com
CHICKEN SLIDERS RECIPE (WITH HAWAIIAN ROLLS) | THE KITCHN
From thekitchn.com
HOW TO MAKE PIQUILLO PEPPERS STUFFED WITH CHICKEN
From youtube.com
ARROZ CHAUFA (FRIED RICE WITH CHICKEN AND BELL PEPPER) RECIPE
From cooking.nytimes.com
PIQUILLO PEPPER CHICKEN WITH SPANISH RICE RECIPE - SLURRP
From slurrp.com
PIQUILLO PEPPER-STUFFED CHICKEN WITH GREEN OLIVE TAPENADE
From splendidtable.org
BLACK PEPPER CHICKEN STIR FRY
From therecipecritic.com
CHICKEN WITH PIQUILLO PEPPER SALSA - HOME SWEET JONES
From homesweetjones.com
SAVORY CHICKEN WITH PEPPERS RECIPE
From pillsbury.com
You'll also love