Best 5 Spanish Chicken With Oranges Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Embark on a Culinary Journey to Savor the Vibrant Flavors of Spanish Chicken with Oranges and Olives**

Prepare to tantalize your taste buds with the enticing aromas and flavors of Spanish Chicken with Oranges and Olives, a delectable dish that harmoniously blends sweet, savory, and tangy notes. This culinary masterpiece showcases succulent chicken pieces lovingly browned to perfection, enveloped in a captivating sauce that boasts a vibrant symphony of flavors. The secret lies in the exquisite marriage of juicy oranges, briny olives, and an aromatic medley of herbs and spices. Accompanying this delightful main course are three equally enticing recipes that promise to elevate your dining experience to new heights. Discover the secrets to preparing fluffy Saffron Rice, a classic Spanish side dish infused with the golden essence of saffron. Indulge in the creamy decadence of Manchego Cheese Sauce, a rich and flavorful accompaniment that complements the chicken perfectly. And for a refreshing and vibrant touch, whip up a refreshing Orange Salad, a symphony of citrusy flavors that will cleanse your palate and leave you craving more. Get ready to embark on a culinary adventure that will transport you to the vibrant streets of Spain, where every bite is a celebration of taste and tradition.

Check out the recipes below so you can choose the best recipe for yourself!

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)



One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo) image

A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 16

1 1/2 cup medium grain rice (washed)
4 bone-in (skin-on chicken thighs)
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage (no casings)
1 large green bell pepper (cored, chopped)
1 medium red onion (peeled, chopped)
2 garlic cloves (peeled, crushed)
1 large ripe tomato (chopped)
3 tbsp tomato paste
3 cups chicken broth
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper (more or less to your liking (optional))

Steps:

  • Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
  • Make the spice rub. In a small bowl, mix the spices, salt and pepper.
  • Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
  • Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
  • Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
  • Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
  • Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
  • Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving

SPANISH CHICKEN WITH ORANGES & OLIVES



Spanish Chicken With Oranges & Olives image

This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market.

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

BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES



Broiled Chicken Thighs with Oranges, Fennel and Green Olives image

It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.

Provided by John Willoughby and Chris Schlesinger

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
2/3 cup pitted green olives, halved
1 tablespoon minced garlic
1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 orange, cut into eighths, but not peeled
8 smallish (about 5 ounces each) bone-in chicken thighs

Steps:

  • Heat the broiler (to high if you have the option).
  • Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
  • Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
  • Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN WITH GREEN OLIVES, ORANGE, AND SHERRY



Chicken with Green Olives, Orange, and Sherry image

Categories     Chicken     Citrus     Olive     Poultry     Bake     Mother's Day     Dinner     Orange     Sherry     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 4 3/4-pound chicken, cut into 8 pieces
1 cup sliced shallots (about 3 large)
2 garlic cloves, minced
1 cup medium Sherry
1 cup low-salt chicken broth
1 orange, halved lengthwise, each half cut into 5 wedges
1/3 cup brine-cured green olives (such as picholine)
1 tablespoon honey

Steps:

  • Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.
  • Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.

SPANISH CHICKEN WITH RICE AND OLIVES



Spanish Chicken With Rice and Olives image

I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!

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.

Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8

Tips:

  • Use navel oranges: The sweet and juicy flavor of navel oranges pairs perfectly with the savory chicken.
  • Don't overcrowd the pan: Make sure to cook the chicken in batches if necessary to avoid overcrowding the pan, which will prevent the chicken from browning properly.
  • Brown the chicken well: Browning the chicken gives it a delicious caramelized flavor and helps to lock in the juices.
  • Use a good quality olive oil: A flavorful olive oil will enhance the taste of the dish.
  • Don't boil the sauce: Bring the sauce to a simmer and then reduce the heat to low. Boiling the sauce will cause it to lose its flavor.
  • Serve immediately: This dish is best served immediately after it is made, while the chicken is still hot and juicy.

Conclusion:

Spanish chicken with oranges and olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sweet and tangy orange sauce, the savory chicken, and the briny olives come together to create a flavorful and satisfying dish that is sure to please everyone at the table.

Related Topics