Best Spanish Baked Chicken Recipes

OVEN-BAKED SPANISH CHICKEN WITH RICE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
• Brown on both sides then remove to a plate.
• Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
• Season with more seasoned salt and black pepper to taste.
• Transfer to a large greased baking dish or roasting pan.
• Top with the browned chicken pieces, then sprinkle the olives all over.
• Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
• Uncover then spoon picante sauce over the chicken.
• To with with shredded cheddar cheese.
• Return to oven to bake 3-5 minutes.

SPANISH OVEN BAKED ROAST CHICKEN

Steps:

• Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
• Place cut up chicken in pan skin side up.
• Place a bay leaf and chunk of onion under each piece.
• Dot chicken with butter pieces.
• Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
• Pour mixture over chicken and sprinkle parsley on chicken.
• Bake uncovered at 250 degrees for 4 t0 5 hours.
• Baste frequently.

SPANISH BAKED CHICKEN

Steps:

• Pre-heat oven to 400 degrees. Saute almonds in a pan (very carefully or they will burn). You can also toast in toaster over (also very carefully). Place chicken in baking pan, sprinkle with herbs and top with onion. Pour tomatoes and orange juice over everything. Put chicken dish into pre-heated oven and set timer for 40 minutes. Separately, start the brown rice cooking now, so that everything finishes at roughly the same time. Follow the instructions on the brown rice container for how to cook. After chicken has cooked for 40 minutes, in a small bowl, blend together the cornstarch and sherry. Mix the cornstarch/sherry mixture into the chicken, along with the raisins and almonds. Return dish to oven and cook for 5-10 minutes to allow sauce to thicken. Remove chicken from oven. Serve each breast over brown rice.