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Spanish Baked Chicken

Spanish Baked Chicken

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.

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Spanish Baked Chicken Recipe

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine

Method

1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight.

2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Serves 4.

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9 Comments

I have used an Albarino from Rias Baixas and it has worked beautifully - before, during and in the meal!
www.riasbaixaswines.com - check out more on the wines.

Posted by: Chandni on August 7, 2006 1:33 PM

I love the flavors in this dish! This is a lot like chicken marbella, with golden raisins substituted for dried pitted prunes. I serve it over white rice and it's delicious. I'm going to make this tomorrow but I'm using boneless chicken breasts because it's easier to serve to my 1 and 3 year old boys.

Posted by: randi on August 7, 2006 8:39 PM

Thanks for the recipe! I tried it out and doubled the portion for a pot luck and it was a hit! Deee-licious! =)

Posted by: Tina on September 5, 2006 10:05 AM

Another wonderful recipe. Even my two-year-old son ate it. The flavor is so light. We will make this again for sure.

Posted by: Lee on September 11, 2006 6:44 PM

Elise, I got around to making this last night. Thank you so much for posting the recipe; it's a winner and will be made again and again. Perfect for make-ahead too. I baked all the white meat last night and will bake off the rest tonight. I'm drooling thinking about it; can't wait.

Posted by: Harry on September 13, 2006 11:31 AM

Just reading this recipe got me drooling, so I HAD to try it! I used frozen chicken breasts (it's what I had on hand), balsamic vinegar instead of red wine vinegar, two big cloves crushed garlic, and jumbo red flame raisins. The chicken didn't thaw enough for dinner the other night, so I let it sit in the fridge a full day. The smell while it was cooking made me crazy, but eating it was even better. I'm even thinking about buying a barbecue now, because this would be INSANELY good grilled outside - thank you so much, this recipe's a KEEPER!

Posted by: Jeanne on May 1, 2007 9:28 AM

First recipe I used from elise about 9 months ago, my gf & I love to cook this. It's tasty any time of the year w/ the spanish rice, a fresh veg & a glass of wine. Sometimes we get the full shoulder/legs at whole foods (SO good) but the marinade works just as well when we're buying cheaper cuts. love it!

Posted by: joel on July 24, 2007 8:14 PM

When you say basting, what are you using?

The juices that are coming out of the chicken. ~Elise

Posted by: Richy on July 4, 2008 3:55 AM

Wow, I made this for dinner this past weekend and our company LOVED LOVED LOVED it. So easy to make! This is a keeper.

Posted by: Marsha on February 9, 2009 3:42 AM

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