Best 3 Andalusian Style Chicken Recipes

Andalusian style chicken is a flavorful and vibrant Spanish dish that is sure to delight your taste buds. Originating from the Andalusia region of Spain, this dish is characterized by its zesty and aromatic combination of spices, herbs, and fresh ingredients. With its colorful blend of sweet, savory, and smoky flavors, Andalusian style chicken is a feast for both the eyes and the palate. Whether you're a seasoned chef or a home cook looking for a new and exciting recipe, this guide will provide you with the essential steps and tips to create a delicious and authentic Andalusian style chicken dish.

Let's cook with our recipes!

ANDALUSIAN-STYLE CHICKEN

Andalusian-style chicken image

Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread

Provided by Lizzie Harris

Categories Buffet, Dinner, Lunch, Main course, Supper

Time 40m

Yield Serves 4 as part of a tapas spread

Number Of Ingredients 14

Ingredients

large pinch of saffron
½ chicken stock cube , crumbled into 100ml boiling water
2 tbsp olive oil
1 small onion , thinly sliced
2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
large pinch of ground cinnamon
1 red chilli , deseeded and chopped
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoes , quartered
1 tbsp raisins
handful of coriander , roughly chopped
25g toasted pine nuts or almonds
crusty bread , to serve

Steps:

Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium

ANDALUSIAN CHICKEN

Andalusian Chicken image

Make and share this Andalusian Chicken recipe from Food.com.

Provided by Pinaygourmet 345142

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
1 tablespoon virgin olive oil
6 skinless chicken breast halves, on the bone
1 head garlic, broken into cloves
1 1/2 cups medium-dry sherry
2 tablespoons sherry wine vinegar
salt & freshly ground black pepper
1/2 cup heavy cream
fresh tarragon leaves (to garnish)

Steps:

Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
Add the sherry and vinegar, and salt and pepper to taste.
Cover and simmer gently for 20 minutes or until the chicken is tender.
Transfer the chicken to a plate.
Strain the cooking liquid, pressing the garlic flesh through the strainer.
Return the liquid to the pan, add the cream, and bring to a boil, stirring.
Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
Return the chicken to the pan with the juices that have collected on the plate.
Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
Taste for seasoning, adjust if necessary.
Serve hot, garnished with tarragon leaves.

Nutrition Facts : Calories 395.2, Fat 18.8, SaturatedFat 10.1, Cholesterol 116, Sodium 145.8, Carbohydrate 11.9, Fiber 0.2, Sugar 4.7, Protein 28.5

ANDALUSIAN CHICKEN WITH GREEN OLIVES AND BITTER ORANGES

Andalusian Chicken With Green Olives and Bitter Oranges image

(Pollo con Aceitunas Y Naranjas Agrias) Flavored with the briny olives and bitter oranges that are so ubiquitous in Seville, this Moorish-Andalusian recipe is refreshing and zesty, full of easy sophistication. To heighten the orange theme, add orange segments to the sauce right before serving. Save some leftovers, this chicken is wonderful at room temperature. Note: Bitter oranges, aka Seville, sour oranges, or naranjas agrias, have a thick slightly bumpy skin and can be found at many Hispanic groceries. If you can't find them, use 1/2 cup fresh lemon juice instead. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken legs, separated into drumsticks and thighs, rinsed, patted try, and trimmed of excess fat (about 2 1/2 pounds total)
kosher salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large white onion, quartered and thinly sliced
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup dry sherry
1/2 cup strained fresh bitter orange juice (see note)
1/4 cup strained fresh regular orange juice
1 tablespoon orange zest
2 ripe plum tomatoes, peeled, seeded, and chopped
3/4 cup pitted green olives (such as picholine or Nafplion)
3 tablespoons fresh flat-leaf parsley, minced
2 tart oranges
2 tablespoons of fresh mint, slivered

Steps:

Rub chicken with salt & pepper and let stand for 10 minutes.
Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.

Nutrition Facts : Calories 513.6, Fat 27.3, SaturatedFat 6.7, Cholesterol 138.6, Sodium 141.8, Carbohydrate 20.9, Fiber 3, Sugar 13.1, Protein 32.2

Tips:

Prep and marinate: Slicing or pounding the chicken thinly and marinating it for at least 30 minutes will tenderize and flavor the meat.
Sear for a golden crust: Sear the chicken over medium-high heat until golden brown and crispy. This locks in the flavor and juices.
Simmer in flavorful sauce: Simmer the chicken in a flavorful sauce made with tomatoes, bell peppers, onions, garlic, and spices for 20-30 minutes, or until the chicken is cooked through.
Adjust the heat to your preference: If you like a spicier dish, add more cayenne pepper or paprika to the sauce. For a milder flavor, reduce the amount of chili powder or omit it altogether.
Serve with your favorite sides: Andalusian-style chicken pairs well with rice, pasta, potatoes, or vegetables.

Conclusion:

With its vibrant flavors, tender chicken, and ease of preparation, Andalusian-style chicken is a delightful dish that captures the essence of Spanish cuisine. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds and become a regular in your meal rotation. So, gather your ingredients, fire up the stove, and embark on a culinary journey to the heart of Andalusia!