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For Almodovar: Spicy Spanish Raisin and Olive Chicken, Olé!

Pedro Almodovar is my favorite foreign film director—I have his whole library. My favorite film and the one I most relate to: Woman on the Verge of a Nervous Breakdown.

Recipe information

  • Yield

    4 servings

Ingredients

Swap

Paprika for the nutmeg
1/3 cup dry sherry for the white wine (eyeball it)
Golden raisins for the cherries

Add

1/4 pound chorizo, finely chopped
1/4 cup large Spanish green olives with pimientos, drained and coarsely chopped
Zest and juice of 1/2 lemon
1/4 cup fresh flat-leaf parsley leaves (a generous handful), finely chopped

Preparation

  1. Prepare just as for the master recipe, #284, adding the chorizo at the same time you add the onions. Add the raisins when you would have added the cherries. Finish the sauce with the olives and parsley, and toss to combine. Serve the chicken breasts, whole or sliced, with the raisin and olive sauce.

Rachael Ray 365: No Repeats
TagsSpanishEuropeanRaisinDried FruitFruitOliveChickenPoultryCookbooks
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