Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice

Name: Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp ancho chile powder; 473 milliliters home-made or low sodium canned chicken stock; 4 chickens, 2 1/2 pounds each, quartered; 1 Tbsp fresh thyme leaves; 2 cloves garlic, finely chopped; 10 cloves garlic, coarsely chopped; 1 Tbsp honey; 2 Tbsps honey; 2 Tbsps fresh lemon juice; 2 Tbsps fresh lime juice; 237 milliliters pitted and coarsely chopped Nicoise olive; 1 Tbsp olive oil; 473 milliliters pure olive oil; 1 medium Spanish onion; 59 milliliters fresh oregano leaves; 59 milliliters coarsely chopped parsley; 710 milliliters converted white rice; 2 roasted red bell peppers, peeled, seeded and diced; 2 roasted yellow bell peppers, peeled, seeded and diced; 1 pinch Pinch saffron threads; 8 servings Salt and pepper; 8 servings Salt and freshly ground pepper; 8 servings Salt and pepper, to taste; 59 milliliters sherry vinegar; 2 Tbsps sherry vinegar; 5 tomatoes, seeded and diced; 2 Tbsps unsalted butter; 946 milliliters water

Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice is a gluten free recipe with 8 servings. One portion of this dish contains about 8g of protein, 14g of fat, and a total of 454 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. 2 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up parsley, onion, tomatoes, and a few other things to make it today.

Instructions

Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper.

Ingredients you will need

Ancho Chili Powder

Salt And Pepper

Lemon Juice

Lime Juice

Olive Oil

Oregano

Vinegar

Garlic

Honey

Equipment you will use

Blender

Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F.

Ingredients you will need

Chicken Pieces

Marinade

Equipment you will use

Baking Pan

Oven

Heat a large saute pan until almost smoking.

Equipment you will use

Frying Pan

Remove the chicken from the marinade and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Marinade

Whole Chicken

Saute the chicken until golden brown on both sides.

Ingredients you will need

Whole Chicken

Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Oven

Remove from the oven and let rest, 5 minutes.

Equipment you will use

Oven

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Serve at room temperature.

Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft.

Ingredients you will need

Saffron

Butter

Onion

Stock

Water

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Add the rice and stir to coat with the oil and butter.

Ingredients you will need

Butter

Rice

Cooking Oil

Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Tomato