Spanish Chicken With Bacon and Olives
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr 34mins
- Ingredients:
- 10
- Serves:
-
3-6
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
directions
- 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.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.