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Viva Madrid Spanish Chicken
SUBMITTED BY:
shelbi bites
PHOTO BY:
Shirley Matriano Santos
"This dish was inspired by an appetizer my husband and I love at our favorite Spanish restaurant. Serve with Spanish rice!"
RECIPE RATING:
Read Reviews
(43)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - pounded thin
1/2 cup all-purpose flour
6 slices bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, pitted and chopped
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste
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DIRECTIONS
Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.
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REVIEWS
Reviewed on Jun. 30, 2008 by
ALICELUCILLE
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ALICELUCILLE
Jun. 30, 2008
almost the recipe that I learned to make in my 4 yr stay in spain, but they didnt use any flour to coat the chicken, just browned the chicken in olive oil, then poured white wine over, with the garlic etc. tomatoes was the last ingred. if more liquid is needed, they used water......but use lots of garlic and onions, never used chilli powder or bacon, I like the orginal, that I learned in Spain.
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35 users found this review helpful
almost the recipe that I learned to make in my 4 yr stay in spain, but they didnt use any...
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Reviewed on Dec. 9, 2004 by
BRAXIGIRL
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BRAXIGIRL
Dec. 9, 2004
Great recipe! My 8 year old couldn't get enough of it. I skipped the dates, substituted the chili powder for paprika, the thyme for basil and didn't add the garlic powder, because it already had 4 cloves of garlic. Turned out awesome. Served over wild rice. Will make again.
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20 users found this review helpful
Great recipe! My 8 year old couldn't get enough of it. I skipped the dates, substituted the...
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Reviewed on Sep. 12, 2007 by
njmom
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njmom
Sep. 12, 2007
This was very, very good. I had a lot of peppers from my garden, so I used them in here too. I didn't have dates, so I subbed fresh figs. I did not use all of the chili powder for picky kid. I also seasoned the flour before dredging. I will make this again. Thanks for the post, fivestardramamama!
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13 users found this review helpful
This was very, very good. I had a lot of peppers from my garden, so I used them in here too. ...
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Reviewed on May 24, 2007 by
Sharon C.
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Sharon C.
May 24, 2007
We LOVED this. I didn't really know if I liked dates or not, almost omitted them, but thought, don't be a wimp! So I followed the recipe as written, it is SO worth it. Thanks for posting!
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10 users found this review helpful
We LOVED this. I didn't really know if I liked dates or not, almost omitted them, but...
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Reviewed on Dec. 14, 2004 by
LADYSIMMONS21
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LADYSIMMONS21
Dec. 14, 2004
Since my husband and I don't like dates, I didn't use them, and this dish still was great! I had a hard time with the breading staying on the chicken while it simmered in the broth mixture. But, that really didn't effect the whole of the dish. This was great the day after, too. The sauce was thicker and had a fuller, richer flavor to it.
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9 users found this review helpful
Since my husband and I don't like dates, I didn't use them, and this dish still was great! I...
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Reviewed on Oct. 27, 2005 by
donut1130
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donut1130
Oct. 27, 2005
I *heart* this recipe. I've made it several times, and shared the recipe with my family. I even made it as a big sit-down dinner on our family ski vacation last year and not a drop of anything was left. I made "Spanish Rice II" from this website to accompany it. It also freezes and reheats well.
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8 users found this review helpful
I *heart* this recipe. I've made it several times, and shared the recipe with my family. I...
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Reviewed on Nov. 23, 2004 by Chef Bob
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Chef Bob
Nov. 23, 2004
A truly unique way to do chicken. I cut down the garlic to 3 buds and no powder, and it was delicious. I'll be doing this one again, soon.
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8 users found this review helpful
A truly unique way to do chicken. I cut down the garlic to 3 buds and no powder, and it was...
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Reviewed on Dec. 10, 2004 by LZJOYCE
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LZJOYCE
Dec. 10, 2004
This was a different and visually attractive way to serve chicken. It would be a great holiday meal servd with rice pilaf and salad with oranges/avocados. Too often my chicken dishes have an Italian flavor. Great change/easy/unique. As a cook who could ask for more?
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6 users found this review helpful
This was a different and visually attractive way to serve chicken. It would be a great holiday...
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Reviewed on Nov. 16, 2004 by
PRINCESS ANTZ
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PRINCESS ANTZ
Nov. 16, 2004
This was nice but lacked a little flavour. I added some paprika and a bay leaf which lifted it beautifully. Used prunes instead of dates as neither myself or my husband are fond of them. I think half a cup of white wine in place of half a cup of stock would also add to this dish. Will have to try that next time!
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6 users found this review helpful
This was nice but lacked a little flavour. I added some paprika and a bay leaf which lifted it...
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Reviewed on May 21, 2007 by
lockesmom