Indulge in the tantalizing flavors of Sangria Chicken, a delectable dish that artfully marries the vibrant essence of Spanish sangria with the succulent goodness of chicken. This culinary masterpiece offers a unique and flavorful experience, combining the fruity notes of sangria with the tender texture of chicken. As you embark on this culinary journey, you'll discover three distinct recipes that showcase the versatility of Sangria Chicken. From the classic Sangria Chicken with its traditional blend of flavors to the tantalizing Grilled Sangria Chicken bursting with smoky goodness, each recipe promises an explosion of taste. And for those with a penchant for slow-cooked comfort food, the Slow Cooker Sangria Chicken will surely satisfy your cravings, infusing the chicken with an aromatic elixir of sangria flavors. Prepare to be captivated by the delightful interplay of sweet, savory, and tangy notes in these Sangria Chicken recipes, guaranteed to become a staple in your culinary repertoire.
Here are our top 2 tried and tested recipes!
SANGRIA CHICKEN
Provided by Paul Grimes
Categories Chicken Marinate Roast Quick & Easy Dinner Red Wine Grape Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.
- Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste.
- Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.
SANGRIA CHICKEN
I use the Sangria I bought from Frangipani Wineries in Temecula. It's a light, sweet, fruity pink concoction that's great chilled, as a spritzer on ice, or in this recipe.
Provided by Janus Joy Miller
Categories Other Main Dishes
Time 30m
Number Of Ingredients 13
Steps:
- 1. The wonderful thing about this recipe is that you can do it up full fat & sugar, or modify it as needed. Unsalted Butter can be replaced with a couple of drops of butter flavoring. And the seedless jam can be replaced with a full cup of pure, fresh, pulverized and strained berries, sweetened with a couple of packets of stevia, or other zero calorie sweetener. Be careful with this, though, as some sweeteners lose their sweetness when heated up. I used blackberry jam when I made this.
- 2. Wash & pat dry the chicken breasts. Salt & Pepper on both sides, set aside in the refrigerator. If you're a think ahead type, you can marinade them in a mixture of the sangria and jam at this point overnight. I don't think that far ahead, usually.
- 3. Finely chop the shallots and cilantro, separately - set aside. You should have about a cup of each.
- 4. Cut up the potatoes and carrots into large chunky pieces (About the size of two bites each), set aside.
- 5. Finely chop the chipotle peppers in adobo, set aside.
- 6. Spray a pan with non-stick spray, (or if you don't mind the extra calories, use some clarified butter)
- 7. Saute the shallots, potatoes and carrots over medium high heat for a couple of minutes until the shallots are semi-transparent.
- 8. Add enough water to not quite cover, gently stir in the teaspoon of chicken base (I use the low sodium version of "Better than Boullion"), and turn the heat to high. You want the potatoes and carrots to be halfway cooked through before adding the chicken. Boil away most of the water until what is left is thick and bubbly, but not burned.
- 9. Pour in the sangria and gently stir in the jam or fruit puree and chipotle peppers. Add half the cilantro. Bring to a boil.
- 10. Check the potatoes and carrots for your version of doneness. This depends on how small you cut them up and how you like your carrots and potatoes. If they're done to your taste, remove them with a slotted spoon to the serving dish and set aside. If not, they can stay in while the chicken poaches.
- 11. Reduce heat to low and add the chicken breasts. Cover, and let poach 7 minutes. Turn the breasts over and cook another 3 to 5 minutes or until the juices run clear and the breasts don't give much when you press down on them with a spatula.
- 12. Transfer the chicken breasts to a plate, cover tightly with aluminum foil and let them rest.
- 13. Scoop the potatoes and carrots into a serving dish with a slotted spoon (assuming they're cooked to your liking at this point).
- 14. Turn the heat to medium-high, and reduce the remaining liquid until it just coats the back of a spoon.
- 15. Stir in the 2 tablespoons of unsalted butter.
- 16. Place the chicken breasts on top of the potatoes and carrots, and pour the sauce over all.
- 17. Sprinkle with remaining fresh cilantro.
- 18. There are several ways you can swing this recipe. You can 86 the potatoes and carrots, and use a tablespoon of cornstarch in a little water as a thickener (the potato starch thickens the sauce). Then you just have chicken breasts that you can serve over rice. Or you can shred the chicken breasts after they've rested and mix them well with the reduced sauce and serve as the filling for soft tacos - garnish with shredded lettuce, mexican style cheese, sour cream, chopped tomatoes, thinly sliced avocado, chopped fresh jalapenos, chopped fresh onion or scallions, and chopped fresh cilantro. Or use the shredded version as a pizza topping with goat cheese underneath. Or, you can blend together all of the wet ingredients (except the water) plus the shallots, chipotle peppers, and cilantro, marinade the breasts overnight, and then grill them over slow charcoals while basting the chicken with the marinade. In any case, have fun, and enjoy!
Tips:
- Choose the right chicken. Bone-in, skin-on chicken thighs or breasts will give the dish more flavor and moisture.
- Marinate the chicken. Marinating the chicken in the sangria mixture for at least 30 minutes will help to infuse it with flavor.
- Use a variety of vegetables. This recipe calls for bell peppers, onions, and mushrooms, but you can use any vegetables that you like.
- Cook the chicken slowly. This will help to ensure that it is cooked through and juicy.
- Serve the chicken with rice or potatoes. This will help to soak up the delicious sauce.
Conclusion:
This sangria chicken recipe is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. The chicken is juicy and tender, and the sauce is rich and flavorful. Serve it with rice or potatoes for a complete meal.
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