How To Cook Spanish Chicken
Spanish Chicken - Chicken in Spain is prepared differently depending on the region, but it is always delicious... whether it is part of a stew, roasted in the oven or fried with peppers or garlic.
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| Spanish Chicken |
This Spanish chicken dish is as easy as it is attractive, with bright red sun-dried tomatoes and green basil. Garlic and sun-dried tomatoes are sautéed together and mixed with chicken breasts, then sprinkled with fresh basil.
Spanish Chicken Time And Duration
15 min prep time
6 hr 15 min total time
13 ingredients
6 servings
6 hr 15 min total time
13 ingredients
6 servings
Spanish Chicken Ingredeints
1 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 lb Italian turkey sausage links, cut into 1-inch pieces
1 large red bell pepper, chopped (1 1/2 cups)
1 cup chopped onions
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 to 1 teaspoon crushed red pepper flakes
1 can (28 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 cup uncooked regular long-grain white rice
2 cups water
1 can (14 oz) quartered artichoke hearts, drained
1 can (4 oz) sliced ripe olives, drained
1 lb Italian turkey sausage links, cut into 1-inch pieces
1 large red bell pepper, chopped (1 1/2 cups)
1 cup chopped onions
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 to 1 teaspoon crushed red pepper flakes
1 can (28 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 cup uncooked regular long-grain white rice
2 cups water
1 can (14 oz) quartered artichoke hearts, drained
1 can (4 oz) sliced ripe olives, drained
Spanish Chicken Nutrition
Nutrition Facts | ||||||
Serving Size 377.0g | ||||||
Amount Per Serving | ||||||
Calories 432 Calories from Fat 136 | ||||||
% Daily Value* | ||||||
Total Fat 15.1g 23% | ||||||
Saturated Fat 3.4g 17% | ||||||
Trans Fat 0.0g | ||||||
Cholesterol 76mg 25% | ||||||
Sodium 674mg 28% | ||||||
Potassium 626mg 18% | ||||||
Total Carbohydrates 39.0g 13% | ||||||
Dietary Fiber 4.0g 16% | ||||||
Sugars 4.4g | ||||||
Protein 34.6g | ||||||
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* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation. |
Chicken Additional Information
The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Chicken fry
Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).
Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).
Source Recipe: Here