Spanish food has been in the news lately due to the Ebola pandemic.

But as a lot of the dishes we love have been made from scratch, it’s a good time to learn how to make some.


Pick your ingredients from scratch.

It can be hard to know what to expect if you don’t know how to cook.

For this recipe, we’re using whole chicken, but you can use chicken breast or boneless skinless chicken thighs.

The chicken itself should be fairly dry.

We like to use a mixture of water, olive oil, salt, and pepper to get the right flavor.

If you’re unfamiliar with how to use olive oil in Spanish cooking, check out our guide to olive oil.


Add your seasoning.

Some people think of this as just adding a little salt and pepper, but there’s a reason for it.

In Spanish, the word for salt is sal, and the word used for pepper is pasado.

So adding a few more herbs, spices, and aromatics will make your dish more flavorful and appealing.



The best thing about this dish is the way the flavors combine in the final product.

Some dishes, like lasagna or chicken tendos, have the perfect balance of flavors.

This one, on the other hand, doesn’t have that right balance.

We love that the chicken, which is cooked to a delicate medium-rare, has a light, fresh flavor.

You’ll notice in the recipe video that we’ve included a few simple step-by-step photos.

The dish is still incredibly simple, and you’ll be able to make it with just a few ingredients.

The sauce is great as well, as it’s creamy, spicy, and rich in flavor.


Let it cook.

The heat from the stovetop is very important in this dish.

If the chicken is too dry, the sauce will go sour.

This is a good thing.

When the sauce is done, drain off any excess liquid.

If there’s any left, add it back to the pan to cook another few minutes, or add it to a bowl of warm water.


Let the sauce cool.

This time, we like to let the sauce sit for a few minutes before adding it back into the pan.

The longer it sits, the richer the flavor will be.

This means that it’ll take a little longer to add the sauce.

When it’s done, taste it and add more salt and oil if needed.

If it’s too salty, it’ll be too overpowering, and too flavorful, it won’t make the dish at all.



This dish is absolutely divine.

The combination of the flavor of chicken and the rich sauce is one of the best I’ve had in years.

If your only goal is to eat the dish, then you’ll want to make sure to keep the heat on low and simmer for a couple of minutes to get everything nice and tender.


How to Make Chicken Tenders with a Spicy Sauce Ingredients 2 large chicken breasts, cut into 1 inch pieces 1 tablespoon olive oil 1/2 teaspoon salt 2 garlic cloves, minced 1 1/4 cups water 1/3 cup extra-virgin olive oil 4 cups shredded mozzarella cheese, shredded (about 4 ounces) Directions Add chicken to a large skillet.

Cook until the skin is golden brown.

Remove the chicken from the pan, then add olive oil to a small bowl and whisk together.

In a separate bowl, whisk together salt and garlic.

Add the water and olive oil mixture to the chicken.

Stir to combine, then pour the mixture into the skillet.

Saute for a minute or two, stirring constantly, until the chicken starts to brown.

Add in the shredded mozarella and continue to saute until melted.

Add to the skillet, along with the sauce, and continue cooking for about 10 to 15 minutes, stirring occasionally.

While the chicken cooks, mix together the pasta.

Add enough water to cover the pasta, but not to exceed a quarter of the volume.

Cover the pan with foil, and cook for about 5 minutes or until pasta is al dente.

The pasta should be al dento.

Top with additional mozzanna if desired.

Serve immediately.

Enjoy this tasty dish as it simmers in the skillet with the hot sauce.

The spiciness comes from the sauce that the meat adds to the dish.


Recipe Notes *If you have trouble finding the recipe, this recipe has been updated to include all ingredients.

Please check back for updates.

We’ve updated this recipe from our previous article, which included all of the ingredients.