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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for December, 2013

Chicken Broiler Recipes With Spanish Olive Oil

Saturday, December 28th, 2013

oil and vinegar cruet sets

Chicken Broilers

The flavors of chicken broilers are very rewarding. There are many ways to cook chicken broilers, also known as fryers. They are tender birds, and when done right, the meat falls off the bone. When cooking in the oven or open flame, always place the chicken with the skin side down in a buttered pan to retain the juice and prevent the chicken from drying out during the first 30 minutes. Then you would want to turn the chicken over with the skin up for a browned appearance. Sprinkle some Paprika on the skin to add gourmet flavor, and this will help if your broiling chicken is not browning as well as you would like.

Chicken Broiler Recipe

One 3 lb young chicken broiler cut up into serving size pieces
½ cp lemon juice
½ cp chili sauce
¼ cp Spanish extra virgin olive oil
¼ tsp fresh ground pepper
½ tsp sea salt
½ tsp garlic powder
½ tsp dill seed
½ tsp celery seed

Drizzle olive oil in a pan and place the pieces of chicken in the oil. Then remove the chicken and place the skin side down in an airtight buttered baking dish.

In a saucepan at low heat, blend all the other ingredients together for 8 minutes. Pour the sauce over the slices of chicken, then cover and put in an oven for 30 minutes at 350 degrees F.

Remove from the oven and turn each piece of chicken skin side up, leave uncovered, and put back in oven for 25 minutes at 350 degrees F. Chicken is done when you can easily pierce with a fork the thickest chicken pieces.

Makes four servings.


Arroz Con Pollo
Mexican Chicken With Rice

One 3 lb young fryer
¼ cp Spanish extra virgin olive oil
½ cp crushed green pepper
½ cp diced onion
1 can of chopped tomatoes
½ tsp paprika
½ tsp sea salt
¼ tsp cracked pepper
2 small bay leaves
1 red pepper
1 cup raw rice
1 clove of garlic
1 10 ounce package of frozen peas

At room temperature, let the frozen peas defrost. Slice the red pepper into ¼” pieces. Take a large pot and add the oil to it. Dry the chicken pieces and then sauté the chicken until it turns golden brown. Then, mix the cracked pepper, onions, and garlic in and sauté until the onion looks translucent or glazed, al dente. Blend in the sea salt, paprika, tomatoes, the bay leaves, and the green pepper. Bring the pot to a boil and then cover it and let it simmer after turning the heat down. Let it simmer for 25 minutes and then add the rice. Mix the rice in and cover again and let simmer for 20 minutes. Removing the cover, add the cracked pepper and the peas and let it cook for 5 minutes. The bay leaves are for flavor and you can remove them if you like before serving.

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