Receta Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9
Ingredientes
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Direcciones
- 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])