Time 45m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Heat olive oil in skillet. Season flour with salt and pepper. Dredge chicken in flour. Brown in skillet, about 2 minutes each side. Set chicken aside (on a clean plate). Add bacon to skillet. Sauté until fat begins to render. Add onions, red pepper, and garlic and sauté until onions are tender and bacon is browned. Add dates, chicken stock, wine, and bay leaf, and bring to a boil. Reduce heat to low and simmer 10 minutes. Return chicken to skillet with chili powder, paprika, salt, pepper and thyme. Cover and simmer an additional 15 minutes, or until juices run clear. Serve with Spanish rice or couscous.
Time 35m Yield 4 Number Of Ingredients 12 Steps:
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.
More about “viva madrid spanish chicken recipes”
Time 35m Yield 4 Number Of Ingredients 12 Steps:
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.
