"This dish was inspired by an appetizer my husband and I love at our favorite Spanish restaurant. Serve with Spanish rice!" — shelbi bites
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olive oil, divided
skinless, boneless chicken breast halves - pounded thin
dates, pitted and chopped
salt and pepper to taste
dried thyme to taste
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.
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.
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.
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!
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Viva Madrid Spanish Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 527
** Calories from Fat: 288
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