Chicken Barcelona With Food Processor

Name: Chicken Barcelona With Food Processor
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
Ingredients: 1 cup loosely-packed fresh Italian parsley; 2 orange rind, cut in 1-inch strips; 2 medium onions, peeled and quartered; 2 garlic cloves; 6 medium tomatoes, peeled, seeded and quartered or 16 ounces canned tomatoes, drained; 2 tablespoons vegetable oil; 1 tablespoon unsalted butter; 2 (2 1/2 lb) frying chickens, quartered (5 pounds total); 1 1/2 cups fresh orange juice (juice from 4 medium oranges); 1/2 lemon, juice of

Submitted by KateL

"Entered for safe-keeping. From Judith Gethers's "The Fabulous Gourmet Food Processor Cookbook". This is a good buffet dish."

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photo by Julie Bs Hive

Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 cup loosely-packed fresh Italian parsley
2 orange rind, cut in 1-inch strips
2 medium onions, peeled and quartered
2 garlic cloves
6 medium tomatoes, peeled, seeded and quartered or 16 ounces canned tomatoes, drained
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 (2 1/2 lb) frying chickens, quartered (5 pounds total)
1 ¹⁄₂ cups fresh orange juice (juice from 4 medium oranges)
¹⁄₂ lemon, juice of

directions

Using steel blade, chop parsley fine; reserve.
Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.
Clean work bowl.
Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
In large skillet, over moderate flame, saute onions and garlic until golden.
Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
*** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
Preheat oven to 350 degrees Fahrenheit.
Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
*** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.

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Reviews

This was really good. I used boneless skinless chicken breast which cut done the cooking time and I did not have a problem with there being too much fat. I think next time I will try cilantro instead of parsley or maybe add some hazelnuts.

Queen Dana
This dish had a very strong orange taste and needed 45 minutes oven time. Two large oranges gave me the required cup and a half OJ needed and I used the suggested option of drained canned tomatoes in the sauce. Should I do this again I would use pre-cooked chicken pieces as the fat that accumulated in the sauce did nothing to enhance the taste. I will, however, give this another try.

Julie Bs Hive

Tweaks

This was really good. I used boneless skinless chicken breast which cut done the cooking time and I did not have a problem with there being too much fat. I think next time I will try cilantro instead of parsley or maybe add some hazelnuts.

Queen Dana