Best 2 Spanish Chicken With Bacon And Olives Recipes

Embark on a culinary journey to the vibrant flavors of Spain with this delectable Spanish Chicken with Bacon and Olives recipe. This dish is a harmonious blend of savory chicken, crispy bacon, and briny olives, all simmered in a rich tomato-based sauce. The chicken is tender and juicy, infused with the smoky essence of bacon and the tangy zest of olives. The sauce is a delightful symphony of flavors, combining the acidity of tomatoes, the sweetness of onions, and the aromatic notes of garlic and paprika. This recipe also includes variations for a One-Pot Spanish Chicken and Rice and a Spanish Chicken and Chorizo, offering a range of options to suit your preferences. Whether you're seeking a hearty and flavorful main course or a comforting one-pot meal, these Spanish chicken recipes will tantalize your taste buds and transport you to the culinary heart of Spain.

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SPANISH CHICKEN WITH RICE AND OLIVES

Spanish Chicken With Rice and Olives image

I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

Steps:

Season the chicken pieces with salt and pepper.
Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
Brown the chicken well on both sides; transfer to a plate.
Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
Add in wine and bring to a boil; simmer uncovered for 3 minutes.
Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
Add in the peas and olives, season with salt and pepper to taste.
Cover the skillet and let stand for 10 minutes before serving.

Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8

SPANISH CHICKEN WITH BACON AND OLIVES

Spanish Chicken With Bacon and Olives image

My husband dug out "What's for Dinner" by Maryana Vollstedt and combined 2 recipes to come up with this really tasty dish. It makes great leftovers and I was amazed how tender and juicy the chicken breast remained. I love the smokiness that the bacon imparts. I have made this recipe with both tomato sauce and paste, and I have to say I prefer using sauce. Use whatever you prefer.

Provided by Chicagoland Chef du

Categories < 4 Hours

Time 1h34m

Yield 3-6 serving(s)

Number Of Ingredients 10

Ingredients

3 full boneless skinless chicken breasts
salt, pepper to season
1 large yellow onion, sliced, separated into rings
6 slices bacon, strips cut into 2-inch pieces, precooked if desired see notes below
1 cup ripe olives, whole and drained, not optional IMO, I have done with and without and really does make the dish tast
1 (6 ounce) can tomato paste, I prefer to use sauce as it is less flavor intense
1 cup beer, flat beer suggested but not necessary
1/4 teaspoon salt
2 garlic cloves, minced
1 (4 ounce) can green chilies, drained

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.

Nutrition Facts : Calories 378.4, Fat 15.4, SaturatedFat 3.8, Cholesterol 86.4, Sodium 1252.8, Carbohydrate 25.5, Fiber 5.2, Sugar 11, Protein 31.6

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your dish. Look for fresh, free-range chicken, thick-cut bacon, and plump, briny olives.
Don't overcrowd the pan. If you overcrowd the pan, the chicken and bacon won't cook evenly. Cook the chicken and bacon in batches if necessary.
Cook the chicken until it is cooked through. Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees F.
Use a good quality olive oil. This will add flavor and richness to the dish.

Conclusion:

Spanish Chicken with Bacon and Olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is flavorful and juicy, the bacon is crispy, and the olives add a briny, salty flavor that complements the other ingredients perfectly. This dish is sure to be a hit with your family and friends.

Here are some additional tips for making Spanish Chicken with Bacon and Olives:

You can use boneless, skinless chicken breasts or thighs for this recipe. If you use chicken breasts, cook them for about 5 minutes per side, or until they are cooked through.
If you don't have bacon, you can use pancetta or chorizo instead.
You can also add other vegetables to this dish, such as bell peppers, onions, or tomatoes.
Serve Spanish Chicken with Bacon and Olives with rice, potatoes, or pasta.