Embark on a culinary voyage to the heart of Catalonia with Mediterranean Medley: Catalan Chicken with Picada Sauce. This dish is a splendid showcase of traditional Catalan cooking, featuring tender chicken bathed in a rich, nutty picada sauce. This unique sauce, made with almonds, garlic, and herbs, adds a delightful depth of flavor to the dish, making it a standout in Mediterranean cuisine.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Servings and Serving Size
- Servings: 4 people
- Serving Size: 1-2 chicken pieces with sauce
Nutritional Profile (per serving)
- Calories: 400 kcal
- Protein: 30g
- Carbohydrates: 12g
- Fat: 25g
- Sodium: 700mg
- Cholesterol: 85mg
Ingredients
Chicken
- 4 chicken legs (thigh and drumstick), skin on
Picada Sauce
- 50g (1.76 oz) blanched almonds
- 3 cloves garlic, minced
- 2 slices of day-old bread, cubed
- 1 tsp smoked paprika
- A handful of parsley, chopped
- 250ml (8.45 oz) chicken broth
- Olive oil
Additional
- 1 onion, chopped
- 2 tomatoes, grated
- Salt and pepper to taste
Detailed Method of Preparation
- Brown the Chicken: In a large skillet, heat olive oil and brown the chicken on all sides. Remove and set aside.
- Prepare the Picada: In the same pan, toast almonds, then remove. Sauté bread cubes and garlic. Grind toasted almonds, sautéed bread, garlic, parsley, and smoked paprika into a paste.
- Cook Vegetables: Sauté onion and grated tomatoes in the skillet.
- Combine and Simmer: Return chicken to the skillet, add the picada paste and chicken broth. Cover and simmer for 45 minutes.
- Serve: Season with salt and pepper, garnish with parsley.
Tips for Culinary Success
- Picada Texture: Aim for a smooth, thick paste for the picada.
- Chicken Skin: Leave the skin on for more flavor and a crispy texture.
- Simmering Time: Ensure chicken is tender and sauce has thickened.
Frequently Asked Questions (FAQs)
Can I use chicken breast instead of legs?
Yes, but adjust the cooking time as breasts cook faster.
What can I substitute for almonds?
Hazelnuts or pine nuts are good alternatives.
Can this dish be made in advance?
Yes, it reheats well and can be made a day ahead.