Pollo a la Catalana

Pollo a la Catalana Recipe - A Spanish Delight

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Pollo a la Catalana is a traditional Catalan dish that combines the flavors of chicken with a unique blend of spices and ingredients. This dish is known for its rich and savory taste, making it a favorite among those who enjoy Spanish cuisine.

History

Pollo a la Catalana has its origins in the Catalonia region of Spain, where it is a popular dish served during special occasions and family gatherings. The dish is believed to have been influenced by the Moors who once ruled Spain, as evidenced by the use of ingredients such as almonds and saffron.

Ingredients

2 – 3 lb (900-1350 g) chicken parts
salt and freshly ground pepper to taste
2 tbsp (30 ml) olive oil
3 – 4 cloves garlic, finely chopped
1 onion, finely chopped
1 x 3 inches (8 cm) piece of cinnamon stick
0.5 cup (125 ml) white wine, chicken stock, or water
0.25 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
0.25 tsp (1 ml) powdered saffron

How to prepare

Season the chicken with salt and pepper.
Heat the oil in a large skillet and add the chicken, garlic, onion, and cinnamon stick.
Cook the chicken slowly, covered, over low heat until it is browned on all sides.
Meanwhile, combine the wine, almonds, chocolate, lemon zest, and saffron in a food processor or electric blender and process them until they form a paste.
Add the chocolate mixture to the skillet and simmer it covered until the chicken becomes very tender, which should take about 45 minutes.
Before serving, remove and discard the cinnamon stick.

Variations

Add a splash of white wine or chicken broth for extra flavor.
Substitute chicken thighs for a richer taste.
Include dried fruits such as prunes or apricots for a sweet twist.

Cooking Tips & Tricks

Make sure to season the chicken well with salt and pepper before cooking to enhance the flavor.

- Cooking the chicken slowly over low heat helps to ensure that it is tender and juicy.

- Be sure to remove and discard the cinnamon stick before serving to avoid any overpowering flavors.

Serving Suggestions

Pollo a la Catalana can be served with a side of rice, potatoes, or crusty bread to soak up the delicious sauce. A fresh green salad or steamed vegetables also make great accompaniments.

Cooking Techniques

Slow cooking the chicken over low heat helps to develop the flavors and ensure tender meat.

- Using a food processor or blender to create a paste with the chocolate mixture helps to evenly distribute the flavors throughout the dish.

Ingredient Substitutions

If you don't have saffron, you can use turmeric as a substitute for color and flavor.

- Almonds can be replaced with other nuts such as walnuts or hazelnuts.

Make Ahead Tips

Pollo a la Catalana can be prepared in advance and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious the next day.

Presentation Ideas

Serve Pollo a la Catalana in a large serving dish with the sauce spooned over the chicken. Garnish with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

This dish pairs well with a glass of Spanish red wine, such as Rioja or Priorat. A light and fruity white wine can also complement the flavors of the dish.

Storage and Reheating Instructions

Leftover Pollo a la Catalana can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

A serving of Pollo a la Catalana typically contains around 400-500 calories, depending on the portion size and ingredients used.

Carbohydrates

Pollo a la Catalana is a low-carb dish, with only a small amount of carbohydrates coming from the onions and cocoa powder used in the recipe.

Fats

The main source of fat in Pollo a la Catalana comes from the olive oil used for cooking the chicken. Almonds also contribute to the overall fat content of the dish.

Proteins

Chicken is the primary source of protein in this dish, providing essential nutrients for muscle growth and repair.

Vitamins and minerals

Almonds are a good source of vitamin E and magnesium, while lemon zest provides vitamin C. These ingredients add a nutritional boost to the dish.

Alergens

This recipe contains nuts (almonds) and may not be suitable for those with nut allergies. Check for any other potential allergens in the ingredients used.

Summary

Pollo a la Catalana is a nutritious dish that provides a good balance of protein, fats, and carbohydrates. It is a flavorful and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Pollo a la Catalana is a delicious and flavorful Spanish dish that combines the richness of chicken with a unique blend of spices and ingredients. With its tender meat and savory sauce, this dish is sure to become a favorite at your table. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting a quaint little village in Catalonia, Spain. I had always been fascinated by the local cuisine and was eager to learn more about the traditional dishes of the region.

As I wandered through the bustling marketplace, the smell of roasting chicken wafted through the air, drawing me towards a small food stall. The owner, an elderly woman with a twinkle in her eye, was busy tending to a large pot simmering with fragrant spices and tender pieces of chicken.

Intrigued, I struck up a conversation with her and learned that she was preparing a dish called Pollo a la Catalana. She explained that it was a traditional Catalan dish made with chicken, tomatoes, peppers, and a medley of aromatic herbs and spices.

I watched intently as she expertly seasoned the chicken and added it to the simmering pot. The rich aroma that filled the air was intoxicating, and I knew I had to learn how to make this dish for myself.

After much persuasion, the kind woman agreed to share her recipe with me. She spoke in a mix of Spanish and Catalan, and I did my best to follow along as she explained each step in detail.

I jotted down notes in my tattered recipe book, making sure to capture every nuance and flavor of the dish. The woman laughed at my diligence, but I could tell she was pleased that I was so eager to learn.

After tasting a generous portion of the Pollo a la Catalana, I was hooked. The tender chicken, bathed in a rich tomato sauce infused with garlic, paprika, and saffron, was a symphony of flavors that danced on my taste buds.

I thanked the woman profusely for sharing her recipe with me and promised to cherish it always. As I walked back to my lodgings that evening, I couldn't wait to recreate the dish in my own kitchen.

Over the years, I have made Pollo a la Catalana countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, who never fail to be impressed by the rich flavors and comforting warmth of the dish.

I have added my own twist to the recipe, sometimes adding a splash of wine or a handful of olives for an extra burst of flavor. But no matter how I choose to prepare it, the essence of the dish remains the same - a true taste of Catalonia, steeped in tradition and love.

As I grow older, I find solace in the memories of that warm summer day in Catalonia, when I stumbled upon the recipe for Pollo a la Catalana. It reminds me of the power of food to connect us to our past, to transport us to distant lands and cultures, and to bring joy and comfort to those we share it with.

And so, as I sit down to enjoy a steaming bowl of Pollo a la Catalana, surrounded by loved ones and laughter, I am filled with gratitude for the recipe that brought us together and for the simple pleasure of a good meal shared with those we hold dear.