SPANISH CHICKEN WITH BACON AND OLIVES

Spanish Chicken With Bacon and Olives image

Provided by Chicagoland Chef du

Categories < 4 Hours

Time 1h34m

Yield 3-6 serving(s)

Number Of Ingredients 10

Previous Next

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.