Spanish Baked Chicken

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Recipe by Beth A.

Also known as "Pollo Estofado" this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar. Excellent with Spanish rice. The recipe comes from one my mother clipped from the Sacramento Bee in 1984. From Prep time does not include marinating time. Very tasty! :)

Ingredients Nutrition


  1. In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.
  2. Prick the skin of the chicken with fork tines and add to the marinade, coating well.
  3. Cover and refrigerate several hours, or overnight.
  4. Preheat oven to 350°F
  5. Place chicken in a 12x8x2-inch baking dish.
  6. Combine wine with the marinade and pour over chicken.
  7. Sprinkle chicken with brown sugar.
  8. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes.
  9. Remove bay leaves.
  10. Serve with rice.

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