Smoky Spanish Hunter's Chicken (Rachael Ray) Recipe

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Smoky Spanish Hunter's Chicken (Rachael Ray)
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Ingredients
29
Count
Nutrition
2090
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Set aside or prepare the stock and tomatoes.
  2. Char peppers over flame burner or under a broiler until blackened all over. Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice.
  3. Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra-virgin olive oil and mushrooms, until browned. Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal.
  4. Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve.
  5. When the chicken is hot, bring the saffron and prepared stock to a boil. Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.
  6. Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley.
  7. For the stock:
  8. Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
  9. For the tomatoes:
  10. Heat the oven to 500 degrees F.
  11. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2090.5 Kcal (8753 kJ)
Calories from fat 1456.3 Kcal
% Daily Value*
Total Fat 161.81g 249%
Cholesterol 404.73mg 135%
Sodium 1667.47mg 69%
Potassium 1245.42mg 26%
Total Carbs 56.3g 19%
Sugars 18.04g 72%
Dietary Fiber 6.02g 24%
Protein 94.99g 190%
Vitamin C 72.2mg 120%
Vitamin A 3mg 100%
Iron 106.5mg 592%
Calcium 435mg 43%
Amount Per 100 g
Calories 53.25 Kcal (223 kJ)
Calories from fat 37.09 Kcal
% Daily Value*
Total Fat 4.12g 249%
Cholesterol 10.31mg 135%
Sodium 42.47mg 69%
Potassium 31.72mg 26%
Total Carbs 1.43g 19%
Sugars 0.46g 72%
Dietary Fiber 0.15g 24%
Protein 2.42g 190%
Vitamin C 1.8mg 120%
Vitamin A 0.1mg 100%
Iron 2.7mg 592%
Calcium 11.1mg 43%

* 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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Recipe Tags

Weightwatchers Points

  • 54.5
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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