Распечатать
E-mail
Add a photoПорций: 3
Ингредиенты
- 12 ounce skinned and boned chicken breast extra virgin olive oil spray
- 3 x canned pear halves
- 12 x Spanish olives stuffed with peppers (or possibly 3 to 4 per serving)
- 1 Tbsp. minced pitted black olives
- 3 lrg garlic cloves peeled and sliced
- 1/2 c. canned pear juice
- 1/4 tsp orange zest
- 1/2 Tbsp. dry sherry
- 1 Tbsp. balsamic vinegar
- 2 tsp extra virgin extra virgin olive oil
- 1 Tbsp. brown sugar generous coarsely grnd pepper to taste
- 1/4 tsp dry basil
- 1 tsp dry marjoram (triple the measure when using fresh herbs)
- 1 1/2 c. cooked brown and white rice
- 2 Tbsp. diced red bell pepper
- 2/3 c. frzn peas cornstarch slurry to thicken sauce
Инструкции
- 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])
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 3 servings | |
| Calories 709 | |
| Calories from Fat 563 | 79% |
| Total Fat 62.61g | 78% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 56mg | 2% |
| Potassium 288mg | 8% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 16.81g | 11% |
| Protein 17.39g | 28% |
