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spanish sauce
i had a spanish sauce that was bright orange may have contained turmeric i think it began with 'g' does anyone know what it is called?
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Dermot - I don't think we have enough information to find what you are looking for.
Spanish Chicken & Rice
15 g all-purpose flour
6 g salt, divided
0.5 g pepper
450 g bone-in chicken breast halves
15 g butter or margarine
80 g chopped onion
35 g chopped green pepper
3 g garlic clove, minced
70 g sliced pimentos, drained
90 g uncooked rice
295 ml chicken broth
1 g ground turmeric
0.3 g chili powder
Combine flour, 1/2 teaspoon of salt and pepper in a large re-sealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm.
In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350 degrees F for 45 minutes or until chicken juices run clear and rice is tender.
Spanish Chicken & Rice
15 g all-purpose flour
6 g salt, divided
0.5 g pepper
450 g bone-in chicken breast halves
15 g butter or margarine
80 g chopped onion
35 g chopped green pepper
3 g garlic clove, minced
70 g sliced pimentos, drained
90 g uncooked rice
295 ml chicken broth
1 g ground turmeric
0.3 g chili powder
Combine flour, 1/2 teaspoon of salt and pepper in a large re-sealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm.
In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350 degrees F for 45 minutes or until chicken juices run clear and rice is tender.
Hi M - the colouring is most likely from using Spanish paprika.
Spanish paprika is 'sweeter' in flavour than German, Hungarian or Morrocan grown, which are a darker red in colour and a stonger spice flavour.
Think of the colour of a German salami against a Spanish chorizo....or a sobrasada (from Majorca)....
The most well known 'G' from Spain is gazpacho - a soup not a sauce but this will be the colour you are thinking of....some regions of Spain have recipes that will include meat in a gazpacho but it is more usually a veggie soup.
Spanish paprika is 'sweeter' in flavour than German, Hungarian or Morrocan grown, which are a darker red in colour and a stonger spice flavour.
Think of the colour of a German salami against a Spanish chorizo....or a sobrasada (from Majorca)....
The most well known 'G' from Spain is gazpacho - a soup not a sauce but this will be the colour you are thinking of....some regions of Spain have recipes that will include meat in a gazpacho but it is more usually a veggie soup.
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