Chicken With Piquillo Peppers Recipes

CHICKEN WITH PIQUILLO, TOMATOES, AND OLIVES

Steps:

• In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
• In a large skillet over medium-high heat, heat oil until hot. Add chicken, green peppers, onion and garlic to skillet; cook, stirring frequently and turning chicken to brown on both sides, about 5 minutes. Remove chicken from skillet.
• Add tomatoes and bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 minutes. Return chicken to skillet. Reduce heat to medium; cover and simmer until chicken is cooked through, 10 to 15 minutes.
• Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.

PIQUILLO PEPPER CHICKEN WITH SPANISH RICE

Steps:

• In a small pan over medium heat, lightly toast the almonds and reserve.
• In a small saucepan, bring the broth, raisins, 1 tablespoon of the EVOO, the turmeric, and the saffron to a boil. Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.
• While the rice cooks, in a large skillet, heat the remaining 2 tablespoons of EVOO, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet, and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil for 1 to 2 minutes until slightly reduced. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken.
• Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

PIQUILLO PEPPER CHICKEN WITH SPANISH RICE

Steps:

• In small saucepan, bring broth, raisins, 1 tablespoons olive oil, turmeric, and saffron to a boil. Stir in rice, cover pot and simmer over low heat for about 18 minutes or until water is absorbed.
• While the rice is cooking, heat the remaining 2 tablespoons olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to skillet. Cook for 6 minutes on each side, until no longer pink. Transfer to a plate to keep warm until the rest of the meal is ready.
• Add piquillo peppers to skillet and heat through, about 2 minutes. Add sherry and boil until slightly reduced, 1 to 2 minutes.
• Add butter and half of the parsley, turn off the heat, and stir to melt butter. Spoon sauce over chicken.
• Add the rest of the parsley and the almonds to cooked rice and fluff with a fork. Serve rice alongside chicken.

CHICKEN WITH PIQUILLO PEPPERS

Steps:

• Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
• Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
• Transfer chicken to a platter while you prepare the sauce.
• Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
• Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.