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Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice (Bobby Flay) Recipe

Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice (Bobby Flay) Recipe

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Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice (Bobby Flay)

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Ingredients

Count

Nutrition

1438

Calories

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Ingredients:

Serving

2 tbsp sherry vinegar
2 tbsp fresh lemon juice
2 tbsp fresh lime juice
2 tbsp honey
1 tbsp 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 lb each, quartered
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 tbsp fresh thyme leaves
1/4 cup coarsely chopped parsley
1/4 cup sherry vinegar
1 tbsp honey
salt and freshly ground pepper
4 cups water
2 cups home-made or low sodium canned chicken stock
pinch saffron threads
2 tbsp unsalted butter
1 tbsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1438.26 Kcal (6022 kJ)
Calories from fat	863.77 Kcal
		% Daily Value*
Total Fat	95.97g	148%
Cholesterol	185.66mg	62%
Sodium	1761.75mg	73%
Potassium	752.28mg	16%
Total Carbs	83.89g	28%
Sugars	26.58g	106%
Dietary Fiber	10.61g	42%
Protein	61.54g	123%
Vitamin C	76.3mg	127%
Vitamin A	0.4mg	12%
Iron	18.5mg	103%
Calcium	128.1mg	13%

Amount Per 100 g
Calories	224.11 Kcal (938 kJ)
Calories from fat	134.59 Kcal
		% Daily Value*
Total Fat	14.95g	148%
Cholesterol	28.93mg	62%
Sodium	274.51mg	73%
Potassium	117.22mg	16%
Total Carbs	13.07g	28%
Sugars	4.14g	106%
Dietary Fiber	1.65g	42%
Protein	9.59g	123%
Vitamin C	11.9mg	127%
Vitamin A	0.1mg	12%
Iron	2.9mg	103%
Calcium	20mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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