Chicken With Spanish Olives Recipes

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT

Steps:

• Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
• Place chicken on top; season with paprika and garlic pepper.
• Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
• Mix in the remaining olives and serve garnished with parsley.

CHICKEN WITH SPANISH OLIVES

Steps:

• 1. Roll chicken breasts in flour and brown quickly in a small amount of oil. Place in a baking dish.
• 2. Pour mushrooms and the liquid with the mushrooms over the chicken breasts.
• 3. Spoon undiluted soup over the breasts
• 4. Pour olives and thier juice over the breasts
• 5. Pour one bottle of beer over everything.
• 6. Cover and put in a 350F oven for about 45 minutes or till breasts are done. (depends on thickness)
• 7. While waiting for it to get done, drink the other beer.

SPANISH CHICKEN WITH RICE AND OLIVES

Steps:

• Season the chicken pieces with salt and pepper.
• Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Brown the chicken well on both sides; transfer to a plate.
• Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
• Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
• Add in wine and bring to a boil; simmer uncovered for 3 minutes.
• Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
• Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
• Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
• Add in the peas and olives, season with salt and pepper to taste.
• Cover the skillet and let stand for 10 minutes before serving.

SPANISH CHICKEN WITH BACON AND OLIVES

Steps:

• Preheat oven to 350°F.
• Season chicken with salt and pepper.
• Place in a lightly oiled or sprayed 4 quart baking dish.
• Cover with sliced onions.
• MAKE SAUCE:.
• In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles.
• Pour over chicken.
• Top with bacon slices.
• Bake uncovered for about 60 minutes.
• Add olives and bake 5minutes longer.
• Chicken should be done when juices run clear.
• NOTE: Bacon options.
• Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible.
• 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.