Recipe: Spanish Chicken - 3 Recipes (newspaper recipes, 1970's and '80's)

Here are three recipes from vintage newspapers for Spanish Chicken. The first is from the New York Times but doesn't call for olives. The last two aren't from NY newspapers, as you requested, but do call for olives. I hope someone will share the exact recipe that you're looking for but maybe one of these will work for you in the meantime. Happy Cooking! - Betsy

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SPANISH CHICKEN WITH NOODLES

1 chicken (3 pounds cleaned weight), cut into serving pieces
Salt, if desired
Freshly ground black pepper, to taste
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 3/4 cups finely dlced bell peppers (preferably red and green mixed)
1/3 cup dry white wine
1 teaspoon loosely packed thread saffron, chopped (optional)*
2 cups peeled, seeded, diced red fresh tomatoes (or use partly drained imported canned tomatoes, chopped)
1 bay leaf
1/2 teaspoon dried thyme.

Sprinkle chicken pieces with salt and pepper, set aside.

Heat butler and oil in heavy skillet large enough to hold chicken pieces in one layer. Add pieces skin side down and cook over moderately high heat 5 minutes or until nicely browned on one side. Turn and continue cooking, turning occasionally, about 5 minutes.

Add onion, garlic, bell peppers, wine and saffron, Cook about a minute, stirring, and add tomatoes, bay leaf and thyme. Cover and let cook 20 minutes. Uncover and cook 10 minutes longer.

*"Because saffron is the most expensive splce in the world. I am often asked if it is really a necessary ingredient. The answer is that while it may generally be dispensed with, some dishes need it for genuine authenticity, among them saffron rice, saffron cake and, of course, a true paella as made in Spain and bouillabaisse as made in Marseilles.

Even If saffron is used in moderation, as it almost invariably is - the cost can be high. For most dishes I would add about a quarter of a teaspoon of powdered saffron or, preferably, a teaspoon of loosely packed thread saffron, the original form."

Makes 4 servings
Source: Vintage newspaper recipe clipping: Pierre Franey, New York Times, December, 1983

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SPANISH CHICKEN STEW
(POLLO A LA CHILINDRON)

"Our Polio ala Chilindron is a deliciously fragrant skillet dish fit for company, as well as your family. Chilindron sauce is typically a mixture of tomatoes, onion garlic, serrano ham and roasted fresht peppers. You can substitute boiled ham for the delicately flavored and costly serrano ham.

Prepare the dlsh a day ahead so the flavors can blend and intensify; keep refrigerated until ready to heat and serve. Accompany Pollo ala Chllindron with a crusty bread to sop up any extra sauce."

3 tablespoons salad oil
1 broiler chicken, cut up (about 1 1/2 pounds)
2 large onions, coarsely chopped
1 large clove garlic, chopped
3 small red bell peppers, cut into strips
6 medium tomatoes (2 pounds) peeled, seeded and chopped
1/2 chopped boiled ham
3/4 cup stuffed green olives
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Heal. oil in large skillet. Add chicken and brown lightly on all sides. Remove chicken. Drain off all but 1 tablespoon drippings Add onions and garlic; saute 5 minutes. Add peppers and tomatoes. Cook uncovered over medium heat 10 minutes, Mix in ham and olives; place chicken on top and sprinkle with salt and pepper. Cover and simmer 25 minutes or until chicken is tender. Remove chicken to serving dish.

Cook sauce, uncovered, a few minutes to thicken. Pour over chicken.

Makes 4 servings
Source: Vintage newspaper recipe clipping: Beaver County Times, 1979

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SPANISH SKILLET CHICKEN

2 tablespoons olive or vegetable oil
2 garlic cloves, sliced
1 (3 lb.) broiler-fryer, cut up
3 medium (1 1/2 lbs.) red or green bell peppers, diced
2 cups thinly sliced onion
3/4 cup dry Spanish sherry
1 chicken bouillon cube
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground black pepper
1 lb. fresh mushrooms, sliced (or two 6 or 8 oz. cans sliced mushrooms, drained)
1 cup sliced pimiento stuffed green olives
2 tomatoes, peeled and cut into wedges
2 tablespoons cornstarch
2 tablespoons water
1/4 cup finely chopped fresh parsley (for garnish)
Hot cooked rice, noodles or potatoes (for serving)

Heat olive oil in large skillet over medium heat; add garlic and saute 2-3 minutes.

Add chicken pieces and brown well on all sides (takes about 15 minutes); remove garlic.

Stir in red peppers, onion, sherry, bouillon cube, bay leaf, salt and pepper. Reduce heat to low; cover and continue cooking 20 more minutes, stirring occasionally.

Add mushrooms, olives and tomatoes; cover and cook 10 minutes. In small cup, combine cornstarch and 2 tablespoons water until smooth; gradually stir into chicken mixture in skillet. Cook, stirring occasionally, until mixture thickens.

Remove bay leaf. Sprinkle with parsley. Serve with hot cooked rice, noodles or potatoes.

TO MAKE AHEAD:
Plan-Ahead Party Tip: Recipe can be prepared through Step 3. Remove to suitable container. cover and refrigerate. Next day. heat chicken and proceed with Step 4.

Makes 4 servings
Source: Vintage newspaper recipe clipping: Ocala Star-Banner, July 26, 1974