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Chicken Barcelona With Food Processor

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“Entered for safe-keeping. From Judith Gethers's "The Fabulous Gourmet Food Processor Cookbook". This is a good buffet dish.”
1hr 25mins

Ingredients Nutrition


  1. Using steel blade, chop parsley fine; reserve.
  2. Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
  3. 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.
  4. Clean work bowl.
  5. Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
  6. In large skillet, over moderate flame, saute onions and garlic until golden.
  7. Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
  8. Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
  9. *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
  10. Preheat oven to 350 degrees Fahrenheit.
  11. Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
  12. *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
  13. To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.

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