Viva Madrid Spanish Chicken

Viva Madrid Spanish Chicken

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"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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35 m servings 527 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 118 Ratings

Most helpful positive review

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...

Most helpful critical review

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 st...

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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...

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 ha...

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. ...

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...

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...

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,...

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,...

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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