Chicken A La Mallorquina Part One

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Servings: 6 Difficulty: Advanced
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A vibrant Spanish-style chicken and shrimp stew with saffron, peppers, and prosciutto
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This classic Mallorcan dish is a celebration of Mediterranean flavors, featuring tender chicken pieces simmered with succulent shrimp, sweet roasted peppers, and salty prosciutto. The rich, golden sauce gets its distinctive color and aroma from saffron threads, while white wine and fresh herbs add brightness. It&# 226;€™s a hearty yet elegant meal that feels special enough for Sunday dinner but simple enough for a weeknight treat. Serve it hot with crusty bread to soak up the delicious, savory juices.

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Chicken A La Mallorquina Part One

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 119.5

Description

This classic Mallorcan dish is a celebration of Mediterranean flavors, featuring tender chicken pieces simmered with succulent shrimp, sweet roasted peppers, and salty prosciutto. The rich, golden sauce gets its distinctive color and aroma from saffron threads, while white wine and fresh herbs add brightness. It&# 226;€™s a hearty yet elegant meal that feels special enough for Sunday dinner but simple enough for a weeknight treat. Serve it hot with crusty bread to soak up the delicious, savory juices.

Ingredients

Directions

  1. Cut the chicken into serving pieces and season generously with salt and white pepper.
  2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
  3. Brown the chicken pieces in batches until golden on all sides, then remove and set aside.
  4. In the same pot, sauté the finely minced onions until soft and translucent.
  5. Add the finely minced garlic and cook for one minute until fragrant.
  6. Stir in the finely sliced red and green peppers, cooking until they begin to soften.
  7. Sprinkle in the saffron and dried hot red peppers (or chili peppers) and toast briefly.
  8. Add the finely cubed prosciutto and cook until slightly crisp.
  9. Stir in the peeled, seeded, and finely chopped ripe tomatoes, cooking for 5 minutes.
  10. Pour in the white wine to deglaze the pot, scraping up any browned bits.
  11. Return the chicken to the pot and add the chicken stock and bouquet garni.
  12. Bring to a simmer, cover, and cook for 20 minutes until chicken is tender.
  13. Add the peeled raw shrimp and cook for 3-5 minutes until pink and opaque.
  14. Season with fresh parsley and freshly ground black pepper to taste.
  15. If a thicker sauce is desired, stir in the tomato paste and cornstarch mixture mixed with wine.
  16. Remove the bouquet garni before serving.
  17. Serve hot with French bread fried in olive oil and garlic, garnished with minced parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, mallorquina, shrimp, saffron, spanish, stew, peppers, prosciutto, white wine, mediterranean, garlic, onion, tomato, herbs, seafood, dinner, main course, traditional, comfort food, one pot
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