Olive Oil Chicken & Alioli Potatoe Recipes - Mouthwatering Latin Dishes Revealed

Iberia is the go-to manufacturer of packaged foods, SPECIALIZING in ethnic and Latin cuisine, and offers a wide variety of food & beverage products –hand-picked Spanish olives, Spanish EVOO, Paella Kits, aioli, Rice, Beans, Seasonings, Condiments, the list goes on.
 
 
Iberia Olive Chicken

Olive Oil Chicken

Ingredients:
1 ½ cups of Iberia Extra Virgin Olive oil
1 Whole Chicken of 3 ½ lbs. cut into 8 portions
½ cup of all-purpose flour with salt & pepper
2 mashed garlic cloves
1 diced medium onion
1 ½ cups of white wine
3 cups of low sodium chicken stock
1 cup of Iberia olive and caper salad
½ Iberia Almond stuffed olives
2 tablespoons of finely chopped cilantro
2 basil leaves
1 tablespoon of thyme
Salt & pepper to taste
 
Cooking Directions:
Flour chicken parts then set aside. Pour ½ cup Iberia Olive oil in a pan and sauté the chicken parts in medium high heat until golden brown. Set aside. In the same pan sauté onion & garlic then cook in medium heat for 2 minutes.  Add the wine, chicken stock, Iberia Olive & Caper salad, basil leaves and thyme and cook on high till boiling point where liquid will be absorbed to half.  Add the chicken parts, cilantro and cook on high 15 to 30 minutes. Adjust salt and pepper to taste. When done put on a platter and decorate with Iberia almond stuffed olives.
Beautiful presentation and unbelievable taste!
 
Alioli Potatoes with Iberia Extra Virgin Olive Oil
 

Alioli Potatoes



Ingredients:

2 pounds of white potatoes
4 cloves of garlic
1 large egg
1 ½ cup of Iberia Extra Virgin Olive Oil
½ tablespoon of salt to boil the potatoes
1 tablespoon of lemon juice
Salt and pepper to taste
 
 
Cooking directions:
Cook the potatoes in one liter of water with the tablespoon of salt until the potatoes are soft. Test softness by poking the potatoes with a toothpick or fork. Peel the potatoes and cut them in medium halves. Put them aside.
For the sauce, place the cloves of garlic to roast in the oven for 15 minutes at 500º F in ½ cup of Iberia Extra Virgin Olive Oil.
In a container, put the roasted garlic, leftover Iberia Extra Virgin Olive Oil and the egg. With a manual beater or a blender, mix the ingredients for a few minutes until it has a smooth consistency, then add and mix the lemon juice.
Add the mix to the potatoes, season with salt and pepper and serve.

Top of Page

Join Splash Magazines
Feature Article

Tempflow™ and Tempur-Pedic® Reviews - What 35 Hours of Research Uncovered

Want Your Business to Male a Splash