Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9 Recipe Recipe

Name: Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounce skinned and boned chicken breast extra virgin olive oil spray; 3 x canned pear halves; 12 x Spanish olives stuffed with peppers (or possibly 3 to 4 per serving); 1 Tbsp. minced pitted black olives; 3 lrg garlic cloves peeled and sliced; 1/2 c. canned pear juice; 1/4 tsp orange zest; 1/2 Tbsp. dry sherry; 1 Tbsp. balsamic vinegar; 2 tsp extra virgin extra virgin olive oil; 1 Tbsp. brown sugar generous coarsely grnd pepper to taste; 1/4 tsp dry basil; 1 tsp dry marjoram (triple the measure when using fresh herbs); 1 1/2 c. cooked brown and white rice; 2 Tbsp. diced red bell pepper; 2/3 c. frzn peas cornstarch slurry to thicken sauce

Servings: persons

12 ounce skinned and boned chicken breast extra virgin olive oil spray
3 x canned pear halves
12 x Spanish olives stuffed with peppers (or possibly 3 to 4 per serving)
1 Tbsp. minced pitted black olives
3 lrg garlic cloves peeled and sliced
1/2 c. canned pear juice
1/4 tsp orange zest
1/2 Tbsp. dry sherry
1 Tbsp. balsamic vinegar
2 tsp extra virgin extra virgin olive oil
1 Tbsp. brown sugar generous coarsely grnd pepper to taste
1/4 tsp dry basil
1 tsp dry marjoram (triple the measure when using fresh herbs)
1 1/2 c. cooked brown and white rice
2 Tbsp. diced red bell pepper
2/3 c. frzn peas cornstarch slurry to thicken sauce

1
["Cut each chicken piece in half.", "Don't lb.", "chicken; leave thick.", "Lightly spray an oven-proof casserole and arrange chicken in a single layer.", "Put pear halves on top.", "Scattered the olives and garlic.", "Combine marinade ingredients and pour over the chicken.", "Cover casserole and chill for 4 hrs (or possibly overnight).", "LATER, preheat oven to 375F.", "Cover casserole loosely with foil.", "Bake chicken for 45 to 50 min.", "Remove foil and bake 10 to 15 min longer.", "Meanwhile, cook rice.", "Add in still frzn peas and red pepper to the pan and toss with the warm rice.", "Cover.", "Transfer the chicken to a serving bowl.", "Transfer pan liquids to a sauce pan; make a sauce with cornstarch slurry.", "Serve with rice and vegetables.", "Offer half of the sauce on the side.", "LEFTOVER TIP - Cut the chicken into small pcs; combine with rice.", "Stuff a pre-cooked acorn squash half or possibly two.", "Bake to heat thoroughly.", "Offer reheated sauce on the side.", "Description: ""Sweet salty salt - a party dish.", "The olive-salty and wine-sweet-sour sauce rocks!""

861

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounce skinned and boned chicken breast extra virgin olive oil spray, 3 x canned pear halves, 12 x Spanish olives stuffed with peppers (or possibly 3 to 4 per serving), 1 Tbsp. minced pitted black olives, and more.

Yes, Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9 Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9 Recipe

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