Best 3 Vegetarian Spanish Chicken With Peppers Recipes
Embark on a culinary journey to the heart of Spain with our delightful Vegetarian Spanish Chicken with Peppers recipe. This tantalizing dish captures the vibrant flavors of traditional Spanish cooking, offering a delectable meatless alternative that's bursting with authentic taste. Prepared with tender plant-based chicken and an array of colorful peppers, this recipe promises a symphony of textures and flavors that will delight vegetarians and meat-lovers alike.
Uncover the secrets of creating the perfect vegetarian Spanish chicken, from selecting the right ingredients to mastering the art of cooking with peppers. Discover how to achieve the perfect balance of spices, herbs, and seasonings to create a dish that's both flavorful and aromatic. This comprehensive guide also includes tips for achieving the ideal texture and a vibrant color that will make your dish visually appealing.
In addition to the main recipe, this article offers a collection of complementary recipes that will elevate your Spanish culinary experience. Learn how to prepare a refreshing sangria, a classic Spanish drink that combines wine, fruits, and spices for a delightful accompaniment to your meal. Explore the art of making traditional Spanish rice, a flavorful side dish that perfectly complements the vibrant flavors of the vegetarian Spanish chicken.
Expand your culinary horizons with our guide to preparing a delectable Spanish tortilla, a versatile dish that can be enjoyed as an appetizer, main course, or snack. Discover the secrets of creating a perfectly cooked tortilla, with a tender interior and a golden-brown exterior.
Indulge in the vibrant flavors of Spain with our comprehensive collection of recipes. From the tantalizing vegetarian Spanish chicken to the refreshing sangria, flavorful Spanish rice, and delectable Spanish tortilla, this article provides everything you need to create a memorable Spanish-inspired meal that will transport your taste buds to the heart of Spain.
VEGETARIAN SPANISH "CHICKEN" WITH PEPPERS
I previously posted the original recipe with real chicken. Our family became vegetarian after that recipe was posted, and we've been converting our favorite recipes into the vegetarian versions. We loved the vegetarian version of this recipe and decided to share it with the rest of the world. Hope you enjoy it as much as we do! For the vegetarian chicken, we use Worthington Vegetable Skallops. Although they are technically supposed to be a replacement for scallops, we like the color and texture of this as a chicken replacement. I've made it three times with perfect results each time. If you like your food a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds. We serve this on rice. This recipe is fully vegan.
Provided by Sylvie Fortin
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In plastic bag, toss veggie chicken with flour to coat.
- In large nonstick skillet, heat the oil over medium high heat.
- Brown chicken on all sides, tossing often, for about 2 minutes per side.
- Transfer veggie chicken to a plate.
- Reduce heat to medium.
- Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in wine and tomatoes.
- Nestle veggie chicken in sauce and bring to a boil.
- Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
- Sprinkle with parsley right before serving.
SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES
Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
- Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
- In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
- Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
- Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.
SPANISH CHICKEN WITH PEPPERS
Adapted from a recipe I found in the Canadian Living magazine. I've made it twice with perfect results each time. If you like your spanish chicken a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds.
Provided by Sylvie Fortin
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In plastic bag, toss chicken with flour to coat.
- In large nonstick skillet, heat the oil over medium high heat.
- Brown chicken on both sides, for about 5 minutes per side.
- Transfer chicken to a plate.
- Reduce heat to medium.
- Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in wine and tomatoes.
- Nestle chicken in sauce and bring to a boil.
- Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
- Sprinkle with parsley right before serving.
Tips:
- For the best flavor, use fresh, ripe bell peppers. Look for peppers that are firm and have a deep, vibrant color.
- If you don't have any vegetable broth, you can use water instead. However, the broth will add more flavor to the dish.
- If you like your chicken a little crispy, you can cook it for a few minutes longer. Just be careful not to overcook it, or it will become dry.
- Serve the chicken and peppers with your favorite sides. Some good options include rice, pasta, or roasted vegetables.
Conclusion:
This vegetarian Spanish chicken with peppers is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your liking. So next time you are looking for a vegetarian meal that is sure to please everyone, give this recipe a try.
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