Viva Madrid Spanish Chicken Food

VIVA MADRID SPANISH CHICKEN

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.

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.

SPANISH CHICKEN AND POTATO ROAST

Steps:

• Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
• Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
• Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
• Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

SPANISH CHICKEN

Steps:

• In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

SPANISH CHICKEN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken, sausage, bell pepper, onions, garlic, oregano, pepper flakes, tomatoes and tomato paste in slow cooker. Cover; cook on Low heat setting 6 to 8 hours.
• About 25 minutes before serving, cook rice in 2 cups water as directed on package.
• Just before serving, stir artichoke hearts and olives into chicken mixture. Cover; cook until hot. Serve chicken mixture with rice.