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Monday, March 20, 2006

Viva Madrid Spanish Chicken

This dish has a very unique yet delicious flavor. My kids even ate it!

Viva Madrid Spanish Chicken

3 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - pounded thin
1/2 cup all-purpose flour
6 slices bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, pitted and chopped
3 T flour
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste


Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about two 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. Sprinkle with flour and cook for two more minutes. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer ten minutes. Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking fifteen minutes over low heat, or until chicken juices run clear.

Serve over egg noodles,couscous, or rice.

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