Viva Madrid Spanish Chicken

Viva Madrid Spanish Chicken

85 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
shelbi bites
Recipe by  shelbi bites

“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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (85)

Rate This Recipe


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 garlic etc. tomatoes was the last ingred. if more liquid is needed, they used water......but use lots of garlic and onions, never used chilli powder or bacon, I like the orginal, that I learned in Spain.



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 had 4 cloves of garlic. Turned out awesome. Served over wild rice. Will make again.



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. I also seasoned the flour before dredging. I will make this again. Thanks for the post, fivestardramamama!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Salsafied Chicken and Rice


next recipe:

Sour Cream Chicken Paprika