Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.

 

Spanish Chicken

 

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

 

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

 

You are wanting them to be lightly browned on both side, remove from heat.

 

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

 

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

 

Uncover, top chicken with picante sauce.

 

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

 

Serve and enjoy!

Crawfish Etouffee`

Crawfish Etouffee`
3/4 cup Cooking Oil
3/4 cup Flour (all-purpose)
1 chopped Onion
1/4 cup chopped Celery
1 clove Garlic
1 chopped Green Pepper
1/4 cup Butter
1 can Tomato Paste
3 cups Water
2 Chicken boullion cubes
2 tsp Salt
2 tsp Black Pepper
1 tsp (optional) Tabasco sauce
1 tsp Paprika
2 pounds Crawfish Tails

Cook roux from oil and flour in microwave. (Put oil and flour in microwave safe bowl. We like to use 8 qt Pyrex measuring cup. Stir. Cook on High 2 minutes. Stir. Continue cooking for 1 minute intervals and stirring until roux is the color of a penny. CAUTION: ROUX IS VERY HOT!) Immediately add onion, celery, garlic, and green pepper and stir. Vegetables will cook in the hot roux. 


In a small skillet, melt butter and then add tomato paste.  Saute paste in butter until smooth and thick, about 5 minutes. Combine paste mixture and roux in dutch oven. Pour in broth (water with melted bouillon cubes) and add balance of seasonings. Cook on medium heat for 30 minutes. Add crawfish tails 5 minutes before serving. Serve over rice.