Mediterranean Medley: Catalan Chicken with Picada Sauce


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.

Mediterranean Medley: Catalan Chicken with Picada Sauce

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



  • 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


  • 1 onion, chopped
  • 2 tomatoes, grated
  • Salt and pepper to taste

Detailed Method of Preparation

  1. Brown the Chicken: In a large skillet, heat olive oil and brown the chicken on all sides. Remove and set aside.
  2. 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.
  3. Cook Vegetables: Sauté onion and grated tomatoes in the skillet.
  4. Combine and Simmer: Return chicken to the skillet, add the picada paste and chicken broth. Cover and simmer for 45 minutes.
  5. 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.