Best 3 Chicken For Almodovar Recipes
Embark on a culinary journey to the heart of Spain with Chicken for Almodovar, a diverse collection of traditional and contemporary chicken recipes inspired by the iconic filmmaker Pedro Almodóvar. This article serves as a gateway to a world of delectable chicken dishes, ranging from the classic Pollo a la Plancha to the innovative Chicken with Saffron and Rosemary.
Immerse yourself in the vibrant flavors of Spanish cuisine with Pollo a la Plancha, where succulent chicken breasts are seared to perfection on a hot griddle, capturing a smoky, charred exterior while maintaining a tender and juicy interior. Experience the harmony of simplicity in Pollo Asado con Papas, where roasted chicken and potatoes unite in a symphony of savory goodness, enhanced by the aromatic touch of garlic and paprika.
For a taste of sophistication, delve into the enticing Pollo en Pepitoria, a rich and flavorful chicken stew infused with the nutty essence of almonds and the warmth of saffron. Discover the vibrant colors and bold flavors of Paella de Pollo, a traditional Spanish rice dish featuring tender chicken, succulent seafood, and an array of colorful vegetables, all harmoniously combined in a saffron-infused broth.
Transport your taste buds to the vibrant streets of Madrid with Pollo a la Madrileña, where tender chicken is braised in a savory tomato sauce, capturing the essence of Spanish home cooking. Indulge in the rustic charm of Pollo con Arroz, a hearty chicken and rice dish that celebrates the humble ingredients of Spanish cuisine.
Satisfy your craving for comfort food with Pollo con Patatas, a one-pot wonder that combines tender chicken, golden potatoes, and a medley of vegetables in a flavorful broth. Experience the vibrant flavors of Chicken with Saffron and Rosemary, where succulent chicken is roasted in a vibrant marinade of saffron, rosemary, and garlic, resulting in a dish that is both aromatic and delicious.
Explore the versatility of chicken in Tortilla de Pollo, a classic Spanish omelet featuring tender chicken, potatoes, and onions, bound together with eggs. Embark on a culinary adventure with Chicken Croquettes, a delightful appetizer or snack where creamy chicken filling is coated in breadcrumbs and fried until golden brown, creating a crispy exterior and a tender, flavorful interior.
Each recipe in this collection has been精心挑选, ensuring that you embark on a culinary journey that is both diverse and delicious. From the simplicity of Pollo a la Plancha to the complexity of Pollo en Pepitoria, this article offers a glimpse into the vibrant world of Spanish chicken dishes, paying homage to the culinary heritage of Pedro Almodóvar's homeland.
CIDER VINEGAR CHICKEN
Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!
Provided by Arthur Doughty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
- Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g
DELUXE, DIVINE CHICKEN DIVAN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toast almonds in a small skillet until golden. Set aside.
- Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
- While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
- Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
- Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
- Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
SPANISH CHICKEN WITH RICE, CHICKEN FOR ALMODOVAR
This recipe came from Rachael Ray on the Cooking Channel and is so good. Just a couple of notes... The original recipe calls for 1/4 cup golden raisins, (Yuck!). I leave them out because I hate raisins.. It also calls for 1 cup each of white wine and chicken stock; this made it way too wet, suggest cutting down to about a half cup of each, or leave out the water or the wine depending on your taste, to make a better gravy consistency. And... The rice is awesome, but simple.
Provided by Bill Hodgkins
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sauce pan bring stock and butter to a boil.
- Add saffron and rice.
- Cover pot, reduce heat to low and simmer 18 to 20 minutes.
- Fluff with fork.
- In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil about 2- 3 minutes on each side.
- Remove chicken and add another tablespoon olive oil to pan.
- Add garlic and onions and sauté 2 minutes to begin to soften them.
- Stir in bay, pimento, olives and raisins.
- Add wine and cook 1 minute, picking up any pan drippings.
- Add stock and bring liquid up to a bubble.
- Whisk in butter until melted.
- Return chicken to the pan and reduce heat to simmer.
- Cook 15 minutes.
- Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.
Nutrition Facts : Calories 1098.5, Fat 53.2, SaturatedFat 14.7, Cholesterol 169.3, Sodium 1097.3, Carbohydrate 83.2, Fiber 6.1, Sugar 12.5, Protein 60.4
Tips for Making Chicken for Almodovar:
- Use high-quality, free-range chicken: This will ensure that the chicken is flavorful and tender.
- Marinate the chicken overnight: This will help to infuse the chicken with flavor and make it more tender.
- Use a variety of spices: The combination of cumin, coriander, paprika, and saffron gives this chicken its unique flavor.
- Cook the chicken slowly: This will help to ensure that the chicken is cooked through and remains tender.
- Serve the chicken with a variety of sides: Rice, couscous, or roasted vegetables are all good options.
Conclusion:
Chicken for Almodovar is a flavorful and easy-to-make dish that is perfect for any occasion. The combination of spices and the slow-cooking method results in a chicken that is tender and juicy. Serve it with your favorite sides for a complete meal that everyone will enjoy.
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