Best Andalusian Style Chicken Recipes

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ANDALUSIAN CHICKEN



Andalusian Chicken image

Make and share this Andalusian Chicken recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 tablespoon virgin olive oil
6 skinless chicken breast halves, on the bone
1 head garlic, broken into cloves
1 1/2 cups medium-dry sherry
2 tablespoons sherry wine vinegar
salt & freshly ground black pepper
1/2 cup heavy cream
fresh tarragon leaves (to garnish)

Steps:

  • Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
  • Add the sherry and vinegar, and salt and pepper to taste.
  • Cover and simmer gently for 20 minutes or until the chicken is tender.
  • Transfer the chicken to a plate.
  • Strain the cooking liquid, pressing the garlic flesh through the strainer.
  • Return the liquid to the pan, add the cream, and bring to a boil, stirring.
  • Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
  • Return the chicken to the pan with the juices that have collected on the plate.
  • Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
  • Taste for seasoning, adjust if necessary.
  • Serve hot, garnished with tarragon leaves.

Nutrition Facts : Calories 395.2, Fat 18.8, SaturatedFat 10.1, Cholesterol 116, Sodium 145.8, Carbohydrate 11.9, Fiber 0.2, Sugar 4.7, Protein 28.5

ANDALUSIAN CHICKEN WITH GREEN OLIVES AND BITTER ORANGES



Andalusian Chicken With Green Olives and Bitter Oranges image

(Pollo con Aceitunas Y Naranjas Agrias) Flavored with the briny olives and bitter oranges that are so ubiquitous in Seville, this Moorish-Andalusian recipe is refreshing and zesty, full of easy sophistication. To heighten the orange theme, add orange segments to the sauce right before serving. Save some leftovers, this chicken is wonderful at room temperature. Note: Bitter oranges, aka Seville, sour oranges, or naranjas agrias, have a thick slightly bumpy skin and can be found at many Hispanic groceries. If you can't find them, use 1/2 cup fresh lemon juice instead. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken legs, separated into drumsticks and thighs, rinsed, patted try, and trimmed of excess fat (about 2 1/2 pounds total)
kosher salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large white onion, quartered and thinly sliced
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup dry sherry
1/2 cup strained fresh bitter orange juice (see note)
1/4 cup strained fresh regular orange juice
1 tablespoon orange zest
2 ripe plum tomatoes, peeled, seeded, and chopped
3/4 cup pitted green olives (such as picholine or Nafplion)
3 tablespoons fresh flat-leaf parsley, minced
2 tart oranges
2 tablespoons of fresh mint, slivered

Steps:

  • Rub chicken with salt & pepper and let stand for 10 minutes.
  • Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
  • Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
  • Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
  • Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
  • Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.

Nutrition Facts : Calories 513.6, Fat 27.3, SaturatedFat 6.7, Cholesterol 138.6, Sodium 141.8, Carbohydrate 20.9, Fiber 3, Sugar 13.1, Protein 32.2

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What is Andalusian Style Chicken?

Andalusian style chicken is a popular dish in Spain that originated in the southern region of Andalusia. The dish is renowned worldwide for its unique combination of flavors and spices, which are influenced by the region's multicultural culinary history. Andalusian cuisine is famous for its use of ingredients like olives, almonds, and aromatic spices such as saffron and cumin, which are the primary ingredients in Andalusian style chicken.

Ingredients Used in Andalusian Style Chicken

The key ingredients used in Andalusian style chicken include chicken, saffron, cumin, garlic, onion, tomato, green pepper, thyme, and olives. The recipe also calls for a variety of herbs, such as parsley and oregano, which contribute to the dish's overall flavor profile.

Preparation of Andalusian Style Chicken

Andalusian style chicken is a complex dish that requires time and care to prepare properly. The chicken is marinated in a blend of spices and herbs, including saffron, cumin, and thyme. This marinade is left for several hours to infuse into the chicken, giving it a rich and aromatic flavor. To prepare the dish, the chicken is first browned in a frying pan or skillet with some olive oil. The onion and garlic are then added, followed by the tomato and green pepper. The mixture is simmered until the vegetables are cooked through, and the chicken is tender and juicy. The Andalusian style chicken is served with a side of rice or potatoes, and garnished with olives and fresh herbs.

Variations of Andalusian Style Chicken

There are several variations of Andalusian style chicken, depending on the region and the chef's personal preference. Some chefs add chorizo sausage or bacon to the dish to give it a smoky flavor, while others incorporate almonds or pine nuts for a nutty crunch. Another variation of Andalusian style chicken is known as "pollo en pepitoria," which is made with a creamy sauce made from ground almonds and eggs. This version of the dish is often served at special occasions or festive events.

Andalusian Style Chicken in Contemporary Cuisine

Andalusian style chicken is a classic dish that has become increasingly popular in contemporary cuisines around the world. Many chefs have adapted the recipe to incorporate their own unique ingredients and techniques. In the United States, Andalusian style chicken is often served with a side of grilled vegetables, such as zucchini or bell peppers. In Mexico, the dish is often prepared with a spicy twist, using hot chili peppers and pico de gallo. Some chefs have even used the dish as an inspiration for their own creations, such as Andalusian style chicken tacos or sandwiches.

Conclusion

Andalusian style chicken is a beloved dish that offers a rich combination of flavors and spices unique to Spain's southern region. The dish has become a staple in contemporary cuisines around the world, and it continues to inspire chefs with its versatile and delicious flavor profile. Whether served as a classic dish or adapted to suit modern tastes, Andalusian style chicken remains a favorite among food lovers everywhere.
Andalusian-style chicken is a popular dish that is famous for its rich flavor and texture. The dish originates from the southern region of Spain, Andalusia. The dish is made with a combination of delicious ingredients that make it stand out from other chicken recipes. The beauty of Andalusian-style chicken recipe is that it can be cooked in different ways, depending on the chef’s preference. This article aims to cover important tips that are essential when making Andalusian-style chicken, without specifying a recipe.

1. Choosing the right cut of chicken

When choosing the type of chicken to use, it is essential to pay attention to quality. You can use a whole chicken and joint it or use different cuts with bones such as chicken thighs or drumsticks; a skinless boneless chicken breast can also work well, but it may not maintain much flavour. The type of cut you choose will determine how your Andalusian-style chicken tastes.

2. Seasoning

Seasoning is a crucial aspect of making Andalusian-style chicken. The dish's success depends on getting the right mix of flavors. Traditional Andalusian-style chicken recipes use a blend of spices such as cumin, paprika, and saffron. Other ingredients such as garlic, onions, and capsicum may also be added to increase the taste. Ensure you season the chicken thoroughly, both inside and out, to guarantee the flavors are infused into the chicken.

3. Cooking method

The cooking method you choose will determine how your Andalusian-style chicken turns out. You can cook it on the stovetop, in the oven, or even grill it. Regardless of the method, you choose, ensure you monitor the chicken constantly to prevent it from overcooking.
3.1 Oven cooking
This is the most common method used for making Andalusian-style chicken. The chicken is roasted in the oven, giving it a crispy, golden-brown exterior and a juicy, tender inside. Preheat the oven to the desired temperature, then place the chicken in the oven for the recommended time. It is important to baste the chicken with fat such as olive oil or butter intermittently, to ensure the chicken does not dry out.
3.2 Stovetop cooking
Cooking Andalusian-style chicken on the stovetop is another option. This method is ideal when the weather is too hot to use an oven. Ensure you have a sturdy pan with a lid to prevent the chicken from sticking or burning. Place the chicken in the pan, cover it, and let it cook on medium heat. Turn the chicken occasionally to ensure equal cooking on both sides.
3.3 Grilling
Grilling chicken is another popular way of making Andalusian-style chicken. The grilling process gives the chicken a smoky taste that goes well with the spices in the dish. Brush the chicken with oil before grilling to prevent it from sticking to the grill. The grilling time will depend on your grilling equipment, but ensure the chicken is well cooked and juicy on the inside.

4. Complimentary side dishes

Andalusian-style chicken is a versatile dish that can be served with different sides for an enjoyable meal. The sides need to complement the dish's flavors rather than overpower it. Rice is a popular option, and you can prepare it in various ways, such as pilaf, saffron rice or even white rice. Potatoes can also work well, whether roasted, mashed, or wedged. Vegetables can be cooked in different ways, such as steamed, sautéed, or roasted. Common vegetables that go well with Andalusian-style chicken include broccoli, carrots, and bell peppers.

5. Key takeaways

When making Andalusian-style chicken, it is crucial to choose high-quality chicken pieces, season them well, and cook them correctly. Utilizing the right cooking methods such as oven baking, stovetop cooking, or grilling can help you achieve the desired flavors and texture. Lastly, ensuring the meal is well balanced with complimentary sides is essential to achieve a satisfying and enjoyable serving.

Conclusion

Andalusian-style chicken is a dish that has been enjoyed for centuries, and it continues to win people's hearts. The combination of spices and cooking methods gives it a unique flavor that everyone would enjoy. By following these tips, you can make a delicious Andalusian-style chicken meal that will keep everyone coming back for more.

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