Time 6h15m Yield 8 Number Of Ingredients 8 Steps:
Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white. Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
Time 1h20m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, until chicken juices run clear, 55-60 minutes.
Time 6h35m Number Of Ingredients 9 Steps:
Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden. Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches. Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives. Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.
Time 1h Number Of Ingredients 7 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.
Time 1h5m Number Of Ingredients 9 Steps:
Preheat the oven to 200C. In a large bowl, add the chicken, oregano, and paprika and season. In a large frying pan, cook the chicken for a couple of minutes on both sides until golden in color. Once the golden, transfer to a baking dish. Add the potatoes to the frying pan and cook, tossing regularly, for a few minutes or until golden brown in color. Scatter the potatoes, onions, capsicum, zucchini, and olives around the chicken in the baking dish. Gently pour the stock around the chicken, potatoes, and vegetables, season and place into the oven. Bake for 35-40 minutes, serve and enjoy.
Time 1h5m Yield 4 servings. Number Of Ingredients 16 Steps:
In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.
More about “spanish chicken recipes”
Time 40m Yield 6 Number Of Ingredients 6 Steps:
In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
