Serrano Chicken Stir Fry

Chicken again? This isn’t your ordinary chicken recipe! The addition of our Serrano Honey Vinegar will make this a recipe you reach for again and again!

Serrano Chicken Stir Fry

  • 2 medium sized chicken breasts, cut into 1 inch cubes
  • 1 red bell pepper, cut into 1 inch cubes
  • 1 medium sized red onion, cut into 1 inch cubes
  • ½ pound of White or Crimini mushrooms, quartered
  • 1 broccoli crown, cut into flowerets
  • 2 cloves fresh garlic, chopped
  • 2 tablespoons Primo Garlic Extra Virgin Olive Oil
  • ½ cup Primo Serrano Honey Vinegar
  • Crunchy Chow Mein Noodles
  • Note: To add more “heat” to this dish, sauté the chicken and vegetables in Primo Harissa Extra Virgin Olive Oil.

Preparation: Sauté chicken in Primo Garlic Extra Virgin Olive Oil until done and set aside in a bowl.  Add the broccoli, onions and red bell peppers to the pan and sauté until warmed through, yet still crunchy.  Place cooked chicken back into the pan and add the Primo Serrano Honey Vinegar.  Cook, while stirring, until all the ingredients are coated and the chicken is heated.  Serve alone, over rice or chow mein noodles.

Preparation of Rice

Ingredients:

  • 1 cup uncooked white rice
  • 1 tablespoon Primo Garlic Extra Virgin Olive Oil
  • 1 ¾ cups liquid, water or chicken stock

Preparation:

Heat Primo Garlic Extra Virgin Olive Oil in a small sauce pan on medium heat.  Pour rice into pan and sauté rice until translucent [about 5 minutes].  Then add the liquid and cook rice for about 20 minutes.  Remove from heat and let rest until the remainder of the dish is ready.

Serves 4

Recipe: Poulet Grand-Mère

Poulet Grand-Mère

Primo Recipe of the Month

This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook.  The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in.  It’s also lovely served over pasta, rice or quinoa.

Ingredients

1 whole free range chicken split in half
2 pounds small new potatoes
1 pound of whole cremini mushrooms
2 large carrots roughly chopped in to 1/2″ pieces
2 onions peeled and cut in to wedges about 1 inch at the thickest part
10 cloves of garlic
1 1/2 cup of white wine
1/2 cup high-polyphenol Primo Frantoio Verde extra virgin olive oil
4″ sprig of fresh rosemary
sea salt & fresh ground pepper to taste

Directions

Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

Rinse and pat the chicken halves dry.  Position a roasting rack above the vegetables.  Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly.  Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.

Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.

Mandarin Chicken Salad

Mandarin Chicken Salad

2 scallions, sliced

6 tbsp PRIMO Piqual or Coratina EVOO

1/4 tsp. pepper

1/2 cup coarsely chopped pecans

2 cups diced (1/2 inch) cooked chicken

1 bunch watercress, tough stems removed

1-11 oz. can mandarin oranges, rinsed well, drained and chilled

2 tbsp PRIMO Tangerine Balsamic

Preheat oven to 325F. Spread out pecans on a small baking sheet. Bake for

10-15 minutes, until lightly toasted. In a salad bowl, combine chicken,

watercress, oranges, scallions and toasted pecans. Combine the oil and balsamic

with pepper and toss to coat.

Italian Chicken

Italian Chicken

2 tbsp PRIMO Tuscan Herb EVOO

2 tbsp lemon juice, or use PRIMO Fused Lemon EVOO

1 clove garlic, crushed

1/4 tsp dried oregano

1/8 tsp pepper

Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well.

Cover and refrigerate for 8-12 hours.  Remember to occasionally turn it over.

One hour before serving, heat oven to 450F. Line a baking

sheet with foil, and put chicken on it. Put pan in oven, reduce heat to 325F.

Bake 35-45 minutes.

Cilantro Lime Roasted Chicken

Cilantro Lime Roasted Chicken

1 whole fryer chicken, 3-4 lbs

1 lime, zested & juiced or use

¼ c PRIMO Fused Persian Lime EVOO

3 green onions, roughly chopped

6 cloves garlic, peeled

1/4 c PRIMO Cilantro & Roasted Onion EVOO

salt

Coarsly chopped parsley or cilantro leaves for garnish.

Split the chicken in half using a pair of kitchen shears, and cutting along the side (not on) of the backbone. Start at the neck opening, cutting down towards the end at the tailbone. Lay the chicken, breast side up, in a roasting pan.

In your food processor, puree the lime zest & juice, green onions, garlic, olive oil and salt. Smear this mixture over the top of the chicken and marinade at room temperature about 30 minutes (bringing the chicken to room temperature helps ensure it will be juicy, not dry).

While the chicken is marinating, preheat oven to 400.

Lightly grease the bottom of a cast iron skillet with oil. Place chicken in the oven and them set the cast iron skillet on top of the chicken. This allows the chicken to cook evenly from both top and bottom. Bake about 45 minutes or until thoroughly cooked. Carefully remove the cast iron pan from the top of the chicken. If the chicken is not at crispy as you like, set it under the broiler for a few minutes. Garnish with parsley or cilantro leaves.

Harissa Chicken

Harissa Chicken

2 boneless, skinless chicken breasts

Abour 2 oz cilantro

2 Tbsp PRIMO Harissa EVOO

1 garlic clove peeled and crushed

salt and pepper to taste

arugula to serve 2

¼ cup plain yogurt

Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to thickness of about ½ inch.

Finely chop 1 tsp of the cilantro and combine in a shallow bowl with, garlic, oil, salt, and pepper. Coat the chicken in this mixture and marinade about 15 minutes, turning once. Chop remaining cilantro and mix with yogurt. Set aside a few leaves for garnish.

Pre-heat a griddle pan or broiler until hot then cook the chicken for 3-4 minutes on each side or until browned and cooked through.

Mix about half the cilantro with the yogurt

Slice the chicken and serve with a salad of arugula leaves. Top with yogurt and garnish with remaining cilantro leaves.

Roasted Chicken Provence

Roasted Chicken Provence

Roasting chicken 3-4 lbs, cleaned and dried

2 Lemons, quartered

10 Large or 20 small green olives

4 T Primo Herbs de Provence EVOO

1 T butter

1/8 t salt

Preheat oven to 425. Mix butter, olive oil and salt into a paste and coat exposed areas of chicken. Stuff chicken with lemon and olives. Roast at 425 for 25 minutes, reduce heat to 350 continue roasting until done, approximately 35 minutes per pound total cooking time. Serve with the broth on the side as a sauce.