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

Total Time:
3 hr 10 min
30 min
2 hr
40 min

14 to 16 servings

  • Garlic-Oregano Marinade:
  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon ancho chili powder
  • 10 cloves garlic, coarsely chopped
  • 1/4 cup fresh oregano leaves
  • 2 cups pure olive oil
  • Salt and pepper
  • 4 chickens, 2 1/2 pounds each, quartered
  • Roasted Pepper and Black Olive Relish, recipe follows
  • Saffron-Tomato Rice, recipe follows
  • Combine the vinegar, lemon juice, lime juice, honey, ancho chili 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.

  • 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.

  • Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.

  • Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.

Roasted Pepper and Black Olive Relish:
  • 2 roasted red bell peppers, peeled, seeded and diced

  • 2 roasted yellow bell peppers, peeled, seeded and diced

  • 1 cup pitted and coarsely chopped nicoise olives

  • 2 cloves garlic, finely chopped

  • 1 tablespoon fresh thyme leaves

  • 1/4 cup coarsely chopped parsley leaves

  • 1/4 cup sherry vinegar

  • 1 tablespoon honey

  • Salt and freshly ground pepper

  • Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.

Saffron-Tomato Rice:
  • 4 cups water

  • 2 cups home-made or low sodium canned chicken stock

  • Pinch saffron threads

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 medium Spanish onion

  • 3 cups converted white rice

  • 5 tomatoes, seeded and diced

  • Salt and pepper

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

  • Yield: 8 servings

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