PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.
This is a recipe from a cookbook entitled, "Tapas" by Richard Tapper. It is a very accessible recipe for chicken legs and has simply wonderful flavor due to the sauce. If you are a huge garlic-lover, feel free to add more garlic. You can easily halve or double the recipe. Great served with rice. Enjoy!
Provided by LifeIsGood
Categories Poultry
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Dredge chicken legs in the flour.
- In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
- Remove from pan.
- Pour off excess oil (but don't mop out all of the oil).
- Return pan to medium heat and saute the onion and garlic until the onion is transparent.
- Add tomatoes and cook for about 15 minutes.
- Remove this mixture from the heat and add to a blender or food processor.
- Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
- Season with salt and pepper.
- Arrange chicken legs in a baking dish and cover with tomato sauce.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
- Serve immediately.
CALDO DE POLLO
This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.
Provided by jack&lanasmommy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g
SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)
I am looking to thin my collection of cookbooks over the next several months. To do so, I'm submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.
Provided by justcallmetoni
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
- Stir in flour and continue cooking an additional 2 minutes.
- Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
- And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
- Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
- Serve chicken strips with sauce spooned on top. Goes well with rice.
Nutrition Facts : Calories 337.4, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 227.2, Carbohydrate 25.3, Fiber 2, Sugar 14, Protein 29.5
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