SPANISH RICE WITH CHICKEN, OLIVES AND CHICKPEA TOMATO SAUCE
Steps:
- 1) In large Dutch oven or 12-inch straight sided skillet, heat 1 tablespoon oil over medium heat until shimmering. Brown sausage pieces on both sides, about 4 minutes. Transfer to plate. 2) Season chicken with salt and pepper and place skin side down in pot. Cook until both sides are well browned, 6 to 8 minutes total. Transfer to plate. 3) Add 2 tablespoons oil, onion, bell pepper, teaspoon salt, and 1/2 teaspoon black pepper to pot. Cook until vegetables have softened and are beginning to brown, about 10 minutes. Stir in garlic, 2 teaspoons oregano, and cilantro stems. Cook until fragrant, about 1 minute. 4) Stir in one tablespoon oil, rice, adobo (if using), and saffron threads. Cook, stirring, for one minute. Stir in olives, 1/2 cup cilantro leaves, sausage, and chicken broth. Tuck chicken pieces into rice and bring to simmer. Cover and reduce heat to low. Simmer until rice is tender and chicken is cooked through, about 25 minutes. 5) In small saucepan, heat puréed tomatoes, garbanzo beans, remaining tablespoon oil, remaining teaspoon oregano, pinch sugar, and pinch salt over medium heat to simmer. Stir in remaining 1/2 cup cilantro leaves, season to taste, and serve on the side to spoon over rice.
CHICKEN AND RICE WITH OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
- Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
- Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams
SPANISH RICE USING TOMATO SAUCE
Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.
Provided by Debbie R.
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
- Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
- Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
- Turn heat to low and cover. Let simmer for 20 minutes.
- Fluff with fork.
PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE
A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
- Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.
Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium
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