Food Network
Home> Recipes> Chicken>
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 43

Showing 31-40 of 43

Sort by:

Newest

  • on October 04, 2007

    Flag

    The chicken was great, but I was disappointed when I found the recipe online that it didn't mention the oranges at all. I did use the oranges and it gave the sauce a great flavor. I was not a big fan of the rice however.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 26, 2007

    Flag

    I made the chicken and the rice, but not the sauce. Overall, it took me about 45 minutes start to finish and was pretty messy. I made the rice in a rice cooker and then just added the olives, roasted red peppers and some frozen artichoke hearts (that I steamed beforehand after the rice was done. The chicken was fantastic though...I will definitely make the chicken again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 26, 2007

    Flag

    I don't know how she does it, but Rachel Ray always finds a way to re-invent the classics. This recipe was easy to put together and the almond coating on the chicken gives it such a good flavor. I couldn't find piquillo peppers, so I used roasted red and it worked as a good substitute. My husband and I thank you.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 23, 2007

    Flag

    The chicken cutlets were fantastic because of the almonds and parsley. As for the rice, my husband and I have a difference of opinion. He loved it, but I wasn't so crazy about the artichokes. I ditched the olives because neither of us like them. Also, I didn't bother making the sauce- the chicken was moist enough on its own. Overall, I would keep the recipe because the breading in the cutlet was delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 22, 2007

    Flag

    This dish is so simple to make. I saw the show this morning and got the recipe off the website to make for my family. I couldn't believe how easy it was my Fiance and kids were very suprised on how good it tasted. The nut give it an extra zip!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 22, 2007

    Flag

    My family LOVED the chicken. Although I didn't make the sauce, it was great without it. Even my 3 year old loved the chicken, and she's a typical picky kid.
    The rice was just OK for us. I used the roasted red peppers, but their flavor was overpowering. Maybe it was just the brand of peppers, but I don't think I'll make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2007

    Flag

    I didn't make the sauce, but the nutty coating on the chicken is great by itself. I strongly suggest keeping the oil temp no higher than medium, otherwise the coating will burn.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 11, 2007

    Flag

    I thought this recipe was great! I wasn't quite sure what a "peeled almond" was, so I used blanched almonds, hot smoky paprika, and substituted quinoa for the rice. I had only caught the tail-end of the program and I also remember the oranges in the sauce...so I threw a few slices in. I didn't have sherry laying around, so I used rum and found it to be quite tasty.
    The chicken had a great, thick, crunchy, nutty crust while still being moist on the inside; but I'm wondering what I could add to the side dish to make it a bit more savory.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 11, 2007

    Flag

    sounded good but no one in my family liked it. and you are right she did use an orange in the origanal recipe. wont be making this again.sorry

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 09, 2007

    Flag

    I'm a rookie cook and the dish came out wonderful. Will make for the family as a staple dish from now on. Thanks for the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.