Best 2 Sangria Chicken Recipes

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Indulge in the tantalizing flavors of sangria chicken, a delectable dish that fuses the vibrancy of sangria with the succulent richness of tender chicken. This culinary journey takes you on an adventure, blending fruity notes and aromatic spices to create a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're a seasoned cook or just starting your culinary exploration, this article will guide you through the steps of creating this delightful dish, ensuring a delightful meal that will impress your family and friends.

Let's cook with our recipes!

SANGRIA CHICKEN



Sangria Chicken image

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

4 chicken breast halves with skin and bones (about 2 1/2 pounds)
2 tablespoons olive oil
2 cups dry red wine
1 cup sweet orange marmalade
1 1/2 to 2 tablespoons fresh lemon juice
1 1/2 cups seedless red grapes, halved lengthwise

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



Sangria Chicken image

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

4 medium chicken breasts, boneless and skinless
salt & freshly ground pepper
non-stick spray
2 large shallots
2 large carrots, cubed
6 medium yukon gold potatoes or other white or red potato
1 c cilantro, fresh
2 c water, as needed
1 tsp chicken base
2 c sangria
1 Tbsp chipotle chiles in adobo sauce (more or less to taste)
2 Tbsp unsalted butter (optional)
1/4 c seedless berry jam (any variety)

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 High-Quality Ingredients: For the best results, use fresh, high-quality ingredients. Fresh fruits, vegetables, and herbs will add vibrant flavors to your sangria chicken dish.
  • Use a Variety of Citrus Fruits: Don't limit yourself to just one type of citrus fruit. Mixing different citrus fruits, such as oranges, lemons, and grapefruit, will add depth and complexity to the flavor of your sangria.
  • Don't Overcrowd the Pan: When searing the chicken, avoid overcrowding the pan. This will prevent the chicken from cooking evenly and may result in steamed chicken instead of seared chicken.
  • Let the Sangria Marinade the Chicken: Marinating the chicken in the sangria mixture for at least 30 minutes, or up to overnight, will help infuse the chicken with flavor and make it more tender.
  • Cook the Chicken Over Medium Heat: When cooking the chicken, maintain medium heat. High heat will cook the chicken too quickly and may result in dry or burnt chicken.
  • Use a Thermometer to Ensure the Chicken is Cooked Properly: To ensure that the chicken is cooked to perfection, insert a meat thermometer into the thickest part of the chicken. The internal temperature should reach 165°F (74°C) for safe consumption.

Conclusion:

Sangria chicken is a delightful dish that combines the flavors of sangria with tender, juicy chicken. By following these tips and the detailed recipes provided in the article, you can easily create a flavorful and impressive sangria chicken dish that will be enjoyed by all. Whether you're hosting a dinner party, having a casual get-together, or simply looking for a delicious and easy-to-make meal, sangria chicken is a perfect choice. So, gather your ingredients, put on your apron, and let's get cooking!

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