Chicken Spitsade
A flavorful Spanish-inspired chicken dish packed with olives, bell peppers, mushrooms, and seasoned with garlic, paprika, and fresh herbs. Perfect for those who enjoy bold, savory flavors with a hint of wine, making it ideal for family dinners or entertaining guests.
Ingredients
Instructions
- Fry skinned chicken pieces coated with salt, pepper, garlic powder, and paprika in a skillet until browned.
- Place the fried chicken in a large pan with 1/2 cup of frying oil.
- Add Spanish olives, sliced mushrooms, and cut red and green bell peppers to the pan.
- Pour in 1/2 cup of white Zinfandel wine for flavor.
- Cook for at least 45 minutes, stirring occasionally until the chicken is cooked through and flavors meld.
- Serve hot with rice.
Tips & Substitutions
For a richer flavor, marinate the chicken in olive oil, garlic, and paprika for a few hours before frying. If Spanish olives are unavailable, green or black olives can be substituted. To enhance the dish, consider adding some crushed red pepper for heat or using a mix of different bell peppers for added color. This recipe pairs beautifully with Chicken Livers And Bacon for a unique twist.
Serving Suggestions
Serve the Chicken Spitsade hot, ideally over a bed of fluffy rice to soak up the flavorful sauce. A side of French Peas can complement the dish nicely, adding a touch of sweetness. For a complete meal, pair with a crisp green salad drizzled with a light vinaigrette to balance the richness of the chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave it, covering the dish to maintain moisture, for about 2 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Spitsade contains roughly 29 calories, with 2g protein, 3g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used for this recipe. Just be sure to adjust the cooking time, as boneless pieces may cook faster. Aim for an internal temperature of 165°F to ensure they are fully cooked.
What can I substitute for white Zinfandel wine?
If you don't have white Zinfandel, a dry white wine or even chicken broth can be used as a substitute. The wine adds acidity and depth, but broth will still provide moisture and flavor without the alcohol.
Can I make this dish in advance?
Absolutely! This dish can be made a day ahead and stored in the refrigerator. The flavors will meld beautifully overnight. Just reheat gently before serving. It’s a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).