Spanish Recipes (Most Popular)
Semi-Homemade Refried Black Beans and American Cheese inside a Whole Wheat Tortilla then Grilled and served with Salsa on the side.
This makes a one time mess for a large batch that will freeze very nicely in serving size portions. Label appropriatly.
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).
Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen green beans and olives.
This is my attempt to recreate a delicious dish I had at the Biltmore in Phoenix, AZ. It can easily be made vegetarian by eliminating the chorizo and making Chef Meg's Mole Sauce with vegetable stock instead of chicken.
This is such a comfort dish but lowfat!! WA HOO... Also is a gluten free and vegetarian dish.
Enjoy!