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Luncheon Ii Recipe

Name: Fornos of Spains Luncheon II Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 pieces Chicken Breasts; 4 tbs Olive Oil; 4 cloves Garlic; 2 tsp Paprika; 1 tsp Salt; 1 tsp Black Pepper; 2 tbs Lemon Juice; 4 medium Potatoes; 1 pinch Saffron; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 3 tbs Olive Oil; 1 tsp Salt; 2 tbs Fresh Parsley; 2 cups Long Grain Rice; 1 pinch Saffron Threads; 4 cups Chicken Broth; 1 medium Onion; 2 tbs Olive Oil; 1 tsp Salt; 1 bottle Sangria Wine; 1 liter Soda; 1 pot Coffee

Inspired by Fornos of Spain

Time1h 30m

Serves4

Served with Spanish Potatoes & Saffron Rice, Sangria Wine, Soda & Coffee at table. Dessert will be served extra at an additional price per person.

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Ingredients

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Main Dish

4 pieces Chicken breasts

4 tbs olive oil

4 cloves Garlic

2 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs ReaLemon lemon juice

Spanish Potatoes

4 medium Potatoes

1 pinch Saffron

1 tsp Smoked paprika

1 tsp Watkins garlic powder

3 tbs olive oil

1 tsp Celtic sea salt

2 tbs Fresh parsley

Saffron Rice

2 cups Long Grain Rice

1 pinch saffron threads

4 cups Chicken broth

1 medium Onion

2 tbs olive oil

1 tsp Celtic sea salt

Beverages

1 bottle Sangria Wine

4 1/4 cup (1 liter) Soda

1 pot Coffee

Method

Main Dish

Prepare the Chicken

In a bowl, combine olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Mix well.

Marinate the Chicken

Add chicken breasts to the marinade and coat evenly. Allow to marinate for at least 30 minutes.

Cook the Chicken

Heat a grill or skillet over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked.

Spanish Potatoes

Prepare the Potatoes

Peel and cut the potatoes into wedges.

Season the Potatoes

In a bowl, toss potatoes with saffron, smoked paprika, garlic powder, olive oil, and salt.

Cook the Potatoes

Spread potatoes on a baking sheet and roast in a preheated oven at 400°F (200°C) for 30-35 minutes or until golden brown. Garnish with fresh parsley before serving.

Saffron Rice

Sauté the Onion

In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Add Rice and Broth

Stir in the rice and sauté for 2 minutes. Add chicken broth, saffron threads, and salt. Bring to a boil.

Cook the Rice

Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.

Beverages

Serve the Beverages

Open the bottle of Sangria wine, pour into glasses. Serve soda chilled and brew fresh coffee just before serving.