Best 4 Catalan Chicken Recipes

ALMOND-CRUSTED CATALAN CHICKEN

Steps:

• In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Add the chicken, turning to coat.
• Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
• In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil.
• Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture.
• Place the chicken in single layer in a lightly greased shallow baking pan.
• Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.

CATALAN CHICKEN STEW

Steps:

• Heat 1 tbs of the oil in a large frying pan. Add the chicken and brown really well all over. Transfer to a casserole dish.
• Use the remaining oil to cook the onions in the frying pan until they turned golden at the edges. Add the pepper and garlic and cook for a further minute.
• Remove from the pan with a slotted spoon and add to the chicken in the casserole dish. Brown the chorizo in the frying pan and also add this to the chicken.
• Preheat the oven to 325°F.
• Pour the tomatoes, broth and wine over the chicken, add the smoked paprika and saffron (if using). Add the raisins (if using), orange zest and thyme, season and mix well,.
• Add the olives and garbanzo beans, bring to the boil, then cover and cook on the middle shelf of the oven for about 40 minutes.
• Scatter with the parsley and serve with rice.

CHICKEN WITH CATALAN PICADA

Steps:

• Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, skin side down, and cook over moderately high heat until browned, 4 minutes per side. Transfer to a plate. Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, sherry, bay leaf, orange zest and thyme and bring to a boil. Add the chicken, cover and simmer over low heat for 30 minutes, turning once. Meanwhile, preheat the oven to 350°. Toast the bread and almonds on a baking sheet, about 8 minutes. In a skillet, heat the remaining 1/2 tablespoon of oil. Add the garlic and cook over moderate heat until golden, 3 minutes. Transfer to a food processor with the bread and almonds, the chocolate, parsley, cinnamon, saffron, aniseeds and cloves. Process to a paste. Stir the picada into the sauce and simmer over low heat for 15 minutes. Discard the bay leaf and orange zest, season with salt and pepper and serve.

CATALAN CHICKEN STEW

Steps:

• For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve. For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove f