Best Spanish Style Chicken Grilled With Raisin Wine Sauce Recipes

SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)

Spanish Style Chicken (Grilled With Raisin Wine Sauce) image

I am looking to thin my collection of cookbooks over the next several months. To do so, I'm submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.

Provided by justcallmetoni

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 tablespoons olive oil
1 large white onion, chopped
1/2 lb mushroom, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
3/4 cup fat free chicken broth
1 1/2 tablespoons lemon juice
2 bay leaves
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 cup raisins
1 teaspoon Worcestershire sauce
1 dash salt (to taste)
1 lb boneless skinless chicken breast
1/2 teaspoon thyme
1 garlic clove, minced
1/4 teaspoon pepper
1 tablespoon olive oil

Steps:

Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
Stir in flour and continue cooking an additional 2 minutes.
Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
Serve chicken strips with sauce spooned on top. Goes well with rice.

Nutrition Facts : Calories 337.4, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 227.2, Carbohydrate 25.3, Fiber 2, Sugar 14, Protein 29.5

SPANISH GRILLED CHICKEN BREASTS

Spanish Grilled Chicken Breasts image

This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

Provided by PanNan

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

Steps:

To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

Nutrition Facts : Calories 349.1, Fat 21.6, SaturatedFat 4.1, Cholesterol 82.3, Sodium 945.6, Carbohydrate 8.3, Fiber 1.7, Sugar 3.5, Protein 30.9

SPANISH STYLE LEMON CHICKEN

Spanish Style Lemon Chicken image

Make and share this Spanish Style Lemon Chicken recipe from Food.com.

Provided by Carmen G.

Categories European

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs chicken thighs
1/2 cup lemon juice
3 tablespoons olive oil
1/4 cup chicken broth
2 tablespoons paprika
salt and pepper

Steps:

In a blender, blend all ingredients.
Marinate the chicken for at least 6 hours.
Bake at 400 degrees for 10 minutes.
Lower the heat to 350 degrees and continue to bake until chicken is done, approximately 30 minutes.

Nutrition Facts : Calories 392.9, Fat 30.2, SaturatedFat 7.7, Cholesterol 127.4, Sodium 148.2, Carbohydrate 3.1, Fiber 0.9, Sugar 0.8, Protein 26.8

SPANISH STYLE CHICKEN WITH SAFFRON RICE

Spanish Style Chicken with Saffron Rice image

I love chicken with rice in any way shape or form. This is a tasty way to prepare it and very popular around this house!

Provided by MarieRynr

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2-4 lbs chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2 inch pieces
4 cloves garlic, minced
2 teaspoons paprika
2 cups long grain white rice
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes, including juice
1 3/4 cups chicken broth
1/8 teaspoon crumbled saffron thread
1 bay leaf
1 cup frozen peas, not thawed
1/2 cup pimento stuffed olive, coarsely chopped

Steps:

Pat chicken dry and season with salt and pepper.
heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
Transfer with tongs to a plate.
Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
Cook over moderate heat, stirring, until softened, about 7 minutes.
Add garlic, paprika, and rice, then cook, stirring, 1 minute.
Add wine and boil, uncovered, 2 minutes.
Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
Remove from heat and stir in peas and olives.
Season with salt and pepper to taste.
cover skillet and let stand 10 minutes.
Discard bay leaf and serve.