Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9 Recipe



  1. 12 ounce skinned and boned chicken breast extra virgin olive oil spray
  2. 3 x canned pear halves
  3. 12 x Spanish olives stuffed with peppers (or possibly 3 to 4 per serving)
  4. 1 Tbsp. minced pitted black olives
  5. 3 lrg garlic cloves peeled and sliced
  6. 1/2 c. canned pear juice
  7. 1/4 tsp orange zest
  8. 1/2 Tbsp. dry sherry
  9. 1 Tbsp. balsamic vinegar
  10. 2 tsp extra virgin extra virgin olive oil
  11. 1 Tbsp. brown sugar generous coarsely grnd pepper to taste
  12. 1/4 tsp dry basil
  13. 1 tsp dry marjoram (triple the measure when using fresh herbs)
  14. 1 1/2 c. cooked brown and white rice
  15. 2 Tbsp. diced red bell pepper
  16. 2/3 c. frzn peas cornstarch slurry to thicken sauce


  1. Cut each chicken piece in half.
  2. Don't lb.
  3. chicken; leave thick.
  4. Lightly spray an oven-proof casserole and arrange chicken in a single layer.
  5. Put pear halves on top.
  6. Scattered the olives and garlic.
  7. Combine marinade ingredients and pour over the chicken.
  8. Cover casserole and chill for 4 hrs (or possibly overnight).
  9. LATER, preheat oven to 375F.
  10. Cover casserole loosely with foil.
  11. Bake chicken for 45 to 50 min.
  12. Remove foil and bake 10 to 15 min longer.
  13. Meanwhile, cook rice.
  14. Add in still frzn peas and red pepper to the pan and toss with the warm rice.
  15. Cover.
  16. Transfer the chicken to a serving bowl.
  17. Transfer pan liquids to a sauce pan; make a sauce with cornstarch slurry.
  18. Serve with rice and vegetables.
  19. Offer half of the sauce on the side.
  20. LEFTOVER TIP - Cut the chicken into small pcs; combine with rice.
  21. Stuff a pre-cooked acorn squash half or possibly two.
  22. Bake to heat thoroughly.
  23. Offer reheated sauce on the side.
  24. Description: "Sweet salty salt - a party dish.
  25. The olive-salty and wine-sweet-sour sauce rocks!"
  26. Cuisine: "Spain"
  27. NOTES : A delight!
  28. This version of Andalusian chicken comes from an Olive exporter from Spain.
  29. It's a Spanish dish with Moorish roots.
  30. It features the sauce - that is bold; Sweet fruit; spicy orange and pepper; slightly herbal.
  31. Cooked olives lose their pickled appeal and the lead flavor.
  32. It's a daring recipe which really came out well.
  33. Something to talk about.
  34. Definitely a dish to serve for special occasions.
  35. - Hanneman ([email protected]/* <!
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