Andalusian Chicken Or Pollo Andaluz With Rice And Peas 9 Recipe

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Servings: 3


Cost per serving $1.60 view details
  • 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.
  2. Combine marinade ingredients and pour over the chicken. Cover casserole and chill for 4 hrs (or possibly overnight).
  3. 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.
  4. Meanwhile, cook rice. Add in still frzn peas and red pepper to the pan and toss with the warm rice. Cover.
  5. Transfer the chicken to a serving bowl. Transfer pan liquids to a sauce pan; make a sauce with cornstarch slurry.
  6. Serve with rice and vegetables. Offer half of the sauce on the side.
  7. 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.
  8. Description: "Sweet salty salt - a party dish. The olive-salty and wine-sweet-sour sauce rocks!" Cuisine: "Spain"
  9. NOTES : A delight! This version of Andalusian chicken comes from an Olive exporter from Spain. It's a Spanish dish with Moorish roots. It features the sauce - that is bold; Sweet fruit; spicy orange and pepper; slightly herbal. Cooked olives lose their pickled appeal and the lead flavor. It's a daring recipe which really came out well. Something to talk about. Definitely a dish to serve for special occasions. - Hanneman ([email protected])


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Nutrition Facts

Amount Per Serving %DV
Serving Size 240g
Recipe makes 3 servings
Calories 709  
Calories from Fat 563 79%
Total Fat 62.61g 78%
Saturated Fat 8.74g 35%
Trans Fat 0.02g  
Cholesterol 43mg 14%
Sodium 56mg 2%
Potassium 288mg 8%
Total Carbs 20.45g 5%
Dietary Fiber 2.4g 8%
Sugars 16.81g 11%
Protein 17.39g 28%
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