Best Chicken With Spanish Olives Recipes

Spanish Chicken With Oranges & Olives image

Provided by TinyBubbles

Categories Chicken

Time 50m

Yield 8 pieces chicken, 4-5 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into pieces
2 tablespoons olive oil
1 cup shallot, sliced
2 garlic cloves, minced
1 cup madeira wine (a sweet Spanish wine)
1 cup chicken broth
1/2 cup orange juice
1 orange, rind of, grated
1 orange, cut into 6 wedges (leave peel on)
1/2 cup large Spanish olives, brined
1 tablespoon honey

Steps:

Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
Bake uncovered for about 20 minutes, until done through.
Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
Pour the sauce, oranges, olives, and shallots over the chicken and serve.
Great with rice or cous-cous and lightly sauteed greens.

Nutrition Facts : Calories 956.4, Fat 62.8, SaturatedFat 16.5, Cholesterol 243.8, Sodium 688, Carbohydrate 24.9, Fiber 2.2, Sugar 13.8, Protein 60.6

Spanish Chicken With Bacon and Olives image

Provided by Chicagoland Chef du

Categories < 4 Hours

Time 1h34m

Yield 3-6 serving(s)

Number Of Ingredients 10

3 full boneless skinless chicken breasts
salt, pepper to season
1 large yellow onion, sliced, separated into rings
6 slices bacon, strips cut into 2-inch pieces, precooked if desired see notes below
1 cup ripe olives, whole and drained, not optional IMO, I have done with and without and really does make the dish tast
1 (6 ounce) can tomato paste, I prefer to use sauce as it is less flavor intense
1 cup beer, flat beer suggested but not necessary
1/4 teaspoon salt
2 garlic cloves, minced
1 (4 ounce) can green chilies, drained

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.

Nutrition Facts : Calories 378.4, Fat 15.4, SaturatedFat 3.8, Cholesterol 86.4, Sodium 1252.8, Carbohydrate 25.5, Fiber 5.2, Sugar 11, Protein 31.6

Spanish Chicken With Rice and Olives image

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

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.