Viva Madrid Spanish Chicken Recipe - Allrecipes.com
Viva Madrid Spanish Chicken Recipe
  • READY IN 35 mins

Viva Madrid Spanish Chicken

Recipe by  

"This dish was inspired by an appetizer my husband and I love at our favorite Spanish restaurant. Serve with Spanish rice!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Apr 07, 2010

Followed the recipe exactly... didn't hold up to all the other rave reviews. The flavor just wasn't there. I have NEVER understood why recipes tell you to bread and fry the chicken and then stick it back into the sauce just to lose the crunchy coating. DO NOT do it... either skip the flour (as another review suggested) or cook the chicken all the way (possibly in another pan). The recipe calls for two onions; you can get by with just one medium to large onion. Before adding the ONE onion cook/fry the bacon first then add the onion. The bacon will never get crispy if you cook it with the onion. Add the garlic at the end to avoid getting a bitter taste. Feel free to add more herbs or spices (another review suggested peppers) to bring in more flavor.

 

112 Ratings

Dec 09, 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.

 
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!

 
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!

 
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.

 
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!

 
May 21, 2007

i also left out the dates. My husband and son both really enjoyed this dish, except that my husband isn't a big fan of all the bacon and onion bits in the end (he has texture issues). Next time, I will complete the sauce, strain it, and then add the chicken again for his sake. I also added a bit of cornstarch to thicken the sauce. I have no idea why people said this would take so long, it didn't take me any time at all.

 

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 562 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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