Viva Madrid Spanish Chicken
Holy cow, this is SO good! I made it tonight for dinner, and I was praying that there would be leftovers for lunch tomorrow! I'm only giving it 4 stars because if I had made the recipe exactly as stated, it would have been bland.
My suggestions are to (at least) double, if not triple the amount of spices that you use. I used about 6 cloves of garlic, a tablespoon of garlic powder, 1/4 tablespoon of chili powder, and a tablespoon of ground thyme. I also seasoned the flour that I used to dredge the chicken.
In order to avoid any texture problems (boyfriend doesn't like "chunks" of onions), I did the 10 minute simmer on the sauce, then strained w/ a slotted spoon into my food processor. After a few spins, I put it back into the pan and continued on. This made the sauce slightly thicker than I imagine the actual recipe result is. I also added the juice from a can of diced tomatoes, and used 1 Tablespoon of corn starch in cold water to thicken the sauce more.
I served with plain rice--the sauce had enough flavor to stand alone!
2 users found this review helpful
Jul. 24, 2008