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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

527 calories; 32 g total fat; 89 mg cholesterol; 562 mg sodium. 29.1 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/30/2008
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. Read More
(72)

Most helpful critical review

Rating: 2 stars
04/07/2010
Followed the recipe exactly... didn't hold up to all the other rave reviews. The flavor just wasn't there. I have NEVER understood why recipes tell you to bread and fry the chicken and then stick it back into the sauce just to lose the crunchy coating. DO NOT do it... either skip the flour (as another review suggested) or cook the chicken all the way (possibly in another pan). The recipe calls for two onions; you can get by with just one medium to large onion. Before adding the ONE onion cook/fry the bacon first then add the onion. The bacon will never get crispy if you cook it with the onion. Add the garlic at the end to avoid getting a bitter taste. Feel free to add more herbs or spices (another review suggested peppers) to bring in more flavor. Read More
(6)
125 Ratings
  • 5 star values: 70
  • 4 star values: 39
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
06/30/2008
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. Read More
(72)
Rating: 4 stars
06/30/2008
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. Read More
(72)
Rating: 5 stars
12/09/2004
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. Read More
(39)
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Rating: 5 stars
09/12/2007
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! Read More
(18)
Rating: 5 stars
05/24/2007
We LOVED this. I didn't really know if I liked dates or not almost omitted them but thought don't be a wimp! So I followed the recipe as written it is SO worth it. Thanks for posting! Read More
(14)
Rating: 5 stars
10/27/2005
I heart this recipe. I've made it several times and shared the recipe with my family. I even made it as a big sit-down dinner on our family ski vacation last year and not a drop of anything was left. I made "Spanish Rice II" from this website to accompany it. It also freezes and reheats well. Read More
(13)
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Rating: 4 stars
11/16/2004
This was nice but lacked a little flavour. I added some paprika and a bay leaf which lifted it beautifully. Used prunes instead of dates as neither myself or my husband are fond of them. I think half a cup of white wine in place of half a cup of stock would also add to this dish. Will have to try that next time! Read More
(11)
Rating: 4 stars
05/21/2007
i also left out the dates. My husband and son both really enjoyed this dish except that my husband isn't a big fan of all the bacon and onion bits in the end (he has texture issues). Next time I will complete the sauce strain it and then add the chicken again for his sake. I also added a bit of cornstarch to thicken the sauce. I have no idea why people said this would take so long it didn't take me any time at all. Read More
(9)
Rating: 5 stars
11/23/2004
A truly unique way to do chicken. I cut down the garlic to 3 buds and no powder and it was delicious. I'll be doing this one again soon. Read More
(9)
Rating: 4 stars
12/14/2004
Since my husband and I don't like dates I didn't use them and this dish still was great! I had a hard time with the breading staying on the chicken while it simmered in the broth mixture. But that really didn't effect the whole of the dish. This was great the day after too. The sauce was thicker and had a fuller richer flavor to it. Read More
(9)
Rating: 2 stars
04/07/2010
Followed the recipe exactly... didn't hold up to all the other rave reviews. The flavor just wasn't there. I have NEVER understood why recipes tell you to bread and fry the chicken and then stick it back into the sauce just to lose the crunchy coating. DO NOT do it... either skip the flour (as another review suggested) or cook the chicken all the way (possibly in another pan). The recipe calls for two onions; you can get by with just one medium to large onion. Before adding the ONE onion cook/fry the bacon first then add the onion. The bacon will never get crispy if you cook it with the onion. Add the garlic at the end to avoid getting a bitter taste. Feel free to add more herbs or spices (another review suggested peppers) to bring in more flavor. Read More
(6)