Best 5 Chicken With Spanish Olives Recipes
Chicken with Spanish olives is a classic dish that combines the savory flavors of chicken with the briny and slightly bitter taste of olives. It is a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and satisfying.
Let's cook with our recipes!
SPANISH CHICKEN WITH RICE AND OLIVES
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
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
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT
You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well.
Provided by Geema
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
- Place chicken on top; season with paprika and garlic pepper.
- Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
- Mix in the remaining olives and serve garnished with parsley.
TARA'S SPANISH CHICKEN
This recipe has simple flavors that take me back to Grandma's house. She knew a million ways to cook a chicken, but this was my favorite. -Tara Imig, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, until chicken juices run clear, 55-60 minutes.
Nutrition Facts : Calories 402 calories, Fat 27g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 673mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
CHICKEN IN SPANISH OLIVE SAUCE
Braised Andalucian chicken in Spanish olive sauce - Pollo con salsa de aceitunas espanolas
Provided by olivesfromspain
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place a wide pan over a high heat and add a touch of olive oil, then lightly season the chicken thighs and brown in the pan. Place skin side down first, as they will release a touch of fat, which will help to colour the meat and caramelise the rest of the ingredients.
- Once both sides are golden, set them aside and start frying the thinly sliced garlic and onion.
- When golden, add the flour and stir constantly for 1 minute so that the flour doesn't become doughy or lumpy.
- Bring the chicken back to the pan, add rosemary and pour in the glass of white wine.
- Stir the sauce to dissolve the flour and reduce the wine by half to burn the alcohol and add the acidity that the dish needs.
- At this point add the black pepper, the glass of water and the olives and braise the dish for approximately 20 minutes, until the chicken has tenderised and the ingredients have come together in a juicy, rich sauce.
Tips
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your dish. Look for ripe tomatoes, flavorful olives, and a good quality chicken.
- Don't overcrowd the pan: When searing the chicken, make sure not to overcrowd the pan. This will cause the chicken to steam instead of sear, resulting in a less flavorful dish.
- Use a good quality olive oil: Olive oil is an important ingredient in this dish, so make sure to use a good quality oil that has a fruity flavor.
- Season the chicken well: Be generous with the salt and pepper when seasoning the chicken. This will help to bring out the flavor of the chicken and make it more flavorful.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit. This will help to prevent the chicken from being dry or undercooked.
- Add the olives and tomatoes at the end: Add the olives and tomatoes to the dish towards the end of the cooking process. This will help to preserve their flavor and prevent them from becoming overcooked.
Conclusion
Chicken with Spanish Olives is an easy and flavorful dish that is perfect for a weeknight meal. Made with simple ingredients, this dish is sure to please everyone at the table. Serve it with a side of rice or potatoes and a green salad for a complete meal.
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