How to make Sangria Chicken -
Boneless chicken breasts cooked in red wine and orange juice hence the name .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red wine (रेड वाइन), Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट)
Cuisine : Spanish
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Lasoon Sev, Khaas Seekh, Eggplant Romani, Besan And Anda Pooda.
Sangria Chicken Recipe Card
Spanish cuisine is the result of a great variety of cooking cultures that have been living together in Spain. The different climates and ways of life of each region to have played their role. Some of the main ingredients that make up Spanish food are vegetables, meat and fish.
Over the centuries Spain has been invaded by Romans, French, Moors, Phoenicians who introduced new cooking styles and ingredients in the Spanish cuisine, but the Spanish food is also influenced by other cultures. Spaniards were the main colonizers of America, Columbus was Spanish!
The discovery of the New World brought new essential ingredients to the Mediterranean gastronomy like tomato, potato, chocolate that are now commonly used in a lot of Spanish dishes.
Prep Time : 2.30-3 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Sangria Chicken Recipe
Red wine 1/2 cup
Boneless chicken breasts 4
Orange juice 1/2 cup
Salt to taste
Spring onion greens chopped 1/2 cup
Fresh coriander leaves chopped 1/4 cup
Orange rind 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Red chilli flakes 1 teaspoon
Lemon juice 1 tablespoon
Crushed peppercorn powder to taste
Lemon rind 1/2 teaspoon
Mixed dried herbs 1 teaspoon
Method
Step 1
Combine chicken, red wine, orange juice and salt in a bowl and mix well. Add spring onion greens, chopped coriander, orange rind, cumin seeds, red chilli flakes, lemon juice, crushed peppercorns, lemon rind and dried herbs and mix well. Cover with a cling film and refrigerate for 2 hours to marinate.
Step 2
Preheat oven at 180ºC.
Step 3
Place the marinated chicken on baking tray, put the tray in the preheated oven and bake for 15 minutes.
Step 4
Heat a non-stick pan. Add the remaining marinade and cook till reduced.
Step 5
Baste the chicken with some prepared reduction.
Step 6
Serve hot garnished with a torn spinach leaf.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
