Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9 Recipe
Source: cookeatshare.com/recipes/andalusian-chicken-or-pollo-andaluz-with-rice-and-peas-9-65100
Ingredients
- 12 ounce skinned and boned chicken breast extra virgin olive oil spray
- 3 x canned pear halves
- 12 x Spanish olives stuffed with peppers (or possibly 3 to 4 per serving)
- 1 Tbsp. minced pitted black olives
- 3 lrg garlic cloves peeled and sliced
- 1/2 c. canned pear juice
- 1/4 tsp orange zest
- 1/2 Tbsp. dry sherry
- 1 Tbsp. balsamic vinegar
- 2 tsp extra virgin extra virgin olive oil
- 1 Tbsp. brown sugar generous coarsely grnd pepper to taste
- 1/4 tsp dry basil
- 1 tsp dry marjoram (triple the measure when using fresh herbs)
- 1 1/2 c. cooked brown and white rice
- 2 Tbsp. diced red bell pepper
- 2/3 c. frzn peas cornstarch slurry to thicken sauce
Directions
- Cut each chicken piece in half.
- Don't lb.
- chicken; leave thick.
- Lightly spray an oven-proof casserole and arrange chicken in a single layer.
- Put pear halves on top.
- Scattered the olives and garlic.
- Combine marinade ingredients and pour over the chicken.
- Cover casserole and chill for 4 hrs (or possibly overnight).
- LATER, preheat oven to 375F.
- Cover casserole loosely with foil.
- Bake chicken for 45 to 50 min.
- Remove foil and bake 10 to 15 min longer.
- Meanwhile, cook rice.
- Add in still frzn peas and red pepper to the pan and toss with the warm rice.
- Cover.
- Transfer the chicken to a serving bowl.
- Transfer pan liquids to a sauce pan; make a sauce with cornstarch slurry.
- Serve with rice and vegetables.
- Offer half of the sauce on the side.
- LEFTOVER TIP - Cut the chicken into small pcs; combine with rice.
- Stuff a pre-cooked acorn squash half or possibly two.
- Bake to heat thoroughly.
- Offer reheated sauce on the side.
- Description: "Sweet salty salt - a party dish.
- The olive-salty and wine-sweet-sour sauce rocks!"
- Cuisine: "Spain"
- NOTES : A delight!
- This version of Andalusian chicken comes from an Olive exporter from Spain.
- It's a Spanish dish with Moorish roots.
- It features the sauce - that is bold; Sweet fruit; spicy orange and pepper; slightly herbal.
- Cooked olives lose their pickled appeal and the lead flavor.
- It's a daring recipe which really came out well.
- Something to talk about.
- Definitely a dish to serve for special occasions.
- - Hanneman ([email protected]/* <!
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