Spanish Chicken With Bacon And Olives Recipes

SPANISH CHICKEN WITH BACON AND OLIVES

Steps:

• Preheat oven to 350°F.
• Season chicken with salt and pepper.
• Place in a lightly oiled or sprayed 4 quart baking dish.
• Cover with sliced onions.
• MAKE SAUCE:.
• In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles.
• Pour over chicken.
• Top with bacon slices.
• Bake uncovered for about 60 minutes.
• Add olives and bake 5minutes longer.
• Chicken should be done when juices run clear.
• NOTE: Bacon options.
• Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible.
• 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.

VIVA MADRID SPANISH CHICKEN

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.