Pollo a la Catalana

Name: Pollo a la Catalana
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 unit – 3 lbs (900-1350 g) chicken parts; 1 unit salt and freshly ground pepper to taste; 2 tbsp (30 ml) olive oil; 3 unit – 4 cloves garlic (finely chopped); 1 unit onion (finely chopped); 1 unit x 3-inch (8 cm) piece of cinnamon stick; ½ cup (125 ml) white wine (chicken stock, or water); ¼ cup (60 ml) blanched almonds; 1 oz (28 g) unsweetened chocolate or 3 tbsp (45 ml) unsweetened cocoa powder; 1 tsp (5 ml) grated lemon zest; ¼ tsp (1 ml) powdered saffron

Catalan Chicken Contributed by World Recipes Y-GroupThis Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

nut-free

Prep45 min

Cook35 min

Total80 min

Servings4

Difficultyintermediate

Ingredients

– 3 lbs (900-1350 g) chicken parts
2 unit
salt and freshly ground pepper to taste
1 unit
(30 ml) olive oil
2 tbsp
– 4 cloves garlic
finely chopped
3 unit
onion
finely chopped
1 unit
x 3-inch (8 cm) piece of cinnamon stick
1 unit
(125 ml) white wine
chicken stock, or water
½ cup
(60 ml) blanched almonds
¼ cup
(28 g) unsweetened chocolate or 3 tbsp (45 ml) unsweetened cocoa powder
1 oz
(5 ml) grated lemon zest
1 tsp
(1 ml) powdered saffron
¼ tsp

Method

Pat chicken parts dry with paper towels and season generously with salt and freshly ground pepper on both sides.

Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

2 minutes

Working in batches to avoid crowding, place chicken parts skin-side down in the hot oil and cook until golden brown, approximately 4-5 minutes per side. Transfer to a plate.

Reduce heat to medium, add finely chopped garlic and onion to the same pan, and sauté until softened and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom.

4 minutes

Add the cinnamon stick to the pan and stir briefly to distribute, then pour in the white wine (or chicken stock/water) to deglaze the pan, stirring to combine.

In a small bowl, grind the blanched almonds with unsweetened chocolate (or cocoa powder), grated lemon zest, and powdered saffron into a fine paste using a mortar and pestle or small food processor.

Return the chicken pieces to the skillet, nestling them among the aromatics, then spoon the almond-chocolate paste over the chicken and stir to incorporate into the sauce.

1 minutes

Reduce heat to medium-low, cover the skillet, and simmer gently for 35-40 minutes, until the chicken is tender and cooked through (165°F/74°C internal temperature).

38 minutes

Taste and adjust seasoning with additional salt and pepper as needed, then remove the cinnamon stick before serving.

Pollo a la Catalana

Ingredients

Method

What Makes This Variant Distinct

Cuisines