Main Dishes, Mexican - Spanish, Poultry

Spanish Chicken Dinner - Chicken Seville

  • 1 - 2 1/2 pound Broiler-fryer chicken
  • 2 tablespoons Olive oil
  • 2 tablespoons Red wine vinegar
  • 2 teaspoons Paprika
  • 3/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1/2 cup Bread crumbs
  • 1 tablespoon Margarine or butter melted

    • About 30 minutes before serving: 1. Cutchicken in half and remove backbone. Rinse chicken with running cold water; remove any excess fat and fold wings under.

    2. In 12" skillet with oven-proof handle over medium-high heat, in hot olive oil; cook chicken halves about 5 minutes on each side until browned. Reduce heat to medium- low. Pour vinegar over chicken; sprinkle with paprika, salt and pepper. Cover and cook 12 to 15 minutes, turning chicken occasionally, until chicken is fork tender.

    3. Meanwhile, preheat broiler. When chicken is done, turn chickenskin side up; sprinkle with bread crumbs, then drizzle butter evenly over crumbs. Broil 3 minutes until crumbs are browned.

    Makes 2 main dish servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!