Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice
- Level: Easy
- Yield: 8 servings
Ingredients
Garlic-Oregano Marinade:
2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon ancho chile 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:
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 olive
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
1/4 cup coarsely chopped parsley
1/4 cup sherry vinegar
1 tablespoon honey
Salt and freshly ground pepper
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, to taste
Directions
- 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. 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 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
- For the Saffron-Tomato Rice: 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.