Rachael Ray What's for Dinner Wednesday: Grilled Spanish Chicken and Tomato Bread

rachel ray

I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachael Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!

Amee

This sounds super. The reason why I picked this dinner is we have everything on hand. Yeah! I am so worried that my husband isn’t eating right while I am not home. I looked for things he could cook quickly and that he could alter so our kids would eat it as well. I also had to think about what we have since I know he isn’t going to the supermarket to get things for dinners. We do not have the fresh herbs but he can make do. That is how I cook anyway. I try my best, but I often alter the recipe to fit into what I have on hand or what I can buy within the budget. This chicken could be used to make a super salad as well.

Grilled Spanish Chicken and Tomato Bread

Ingredients
  • About 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
  • 3 cloves garlic, 1 halved
  • A generous handful of flatleaf parsley, finely chopped
  • 2 sprigs fresh oregano, finely chopped, or 1 teaspoon dried (1/3 palmful)
  • 2 tablespoons smoked sweet paprika (a couple of palmfuls)
  • A few dashes hot sauce, such as Tabasco
  • Sea salt and pepper
  • 8 pieces skinless, boneless chicken thighs or 4 breasts, lightly pounded
  • 1/2 lemon
  • 4 ripe tomatoes, halved
  • 1 loaf crusty bread, such as baguette, split and cut into portions
  • Optional garnishes: giardiniera (pickled vegetables), spanish pimiento-stuffed olives, sliced manchego cheese
Preparation

Pre-heat an outdoor grill. Pour about 1/3 cup EVOO in a shallow dish. Grate or finely chop 2 cloves garlic into the oil. Whisk in the parsley, oregano, paprika and hot sauce; season with sea salt and pepper. Add the chicken and turn to coat; let stand for a few minutes. Place the chicken on the grill and cook, turning once, until cooked through, about 10 minutes for thighs or 12 minutes for breasts. Remove from the grill and squeeze the lemon over the meat.

Meanwhile, using the large holes of a box or handheld grater, grate the flesh of the tomatoes into a bowl; discard the skins.

Char the bread on the grill for 5 minutes. Rub with the halved garlic, drizzle with EVOO, slather with the tomato sauce and season with sea salt (John likes pepper on his, too).

Serve the chicken with the tomato bread. For a Spanish feast, add the giardiniera, a few olives and cheese, along with a nice white or red rioja.



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