Chicken A La Mallorquina Part One

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
A classic Spanish dish featuring saffron-infused chicken, vegetables, and prawns, typically finished with a sweet and sour almond sauce.
Chicken a La Mallorquina Part One recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

Chicken A La Mallorquina is a vibrant and aromatic specialty from the Balearic Islands. This dish begins with a savory base of chicken pieces simmered with onions, garlic, sweet peppers, and saffron. The addition of white wine, prosciutto, and fresh tomatoes creates a rich, flavorful broth. Raw prawns are added near the end to poach gently in the sauce, providing a sweet contrast to the savory chicken. This recipe represents the first part of the preparation, focusing on the stew itself before the traditional almond and sugar topping is added. It is perfect for a special dinner or a festive gathering.

Chicken a La Mallorquina Part One recipe image
Print Recipe
0 Add to Favorites

Chicken A La Mallorquina Part One

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

Description

Chicken A La Mallorquina is a vibrant and aromatic specialty from the Balearic Islands. This dish begins with a savory base of chicken pieces simmered with onions, garlic, sweet peppers, and saffron. The addition of white wine, prosciutto, and fresh tomatoes creates a rich, flavorful broth. Raw prawns are added near the end to poach gently in the sauce, providing a sweet contrast to the savory chicken. This recipe represents the first part of the preparation, focusing on the stew itself before the traditional almond and sugar topping is added. It is perfect for a special dinner or a festive gathering.

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 skillet 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. Reduce heat to medium and add the finely minced onions to the same pan; cook until softened and translucent.
  5. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  6. Stir in the sliced red and green peppers, cooking until they begin to soften and blister slightly.
  7. Sprinkle the saffron threads over the vegetables and stir to distribute the color and flavor.
  8. Add the hot red peppers or dried chili peppers for a hint of spice.
  9. Return the browned chicken to the pan, nestling it into the vegetable mixture.
  10. Scatter the finely cubed prosciutto over the chicken.
  11. Add the peeled, seeded, and finely chopped ripe tomatoes, stirring to combine.
  12. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
  13. Add the bouquet garni and chicken stock, ensuring the liquid comes about halfway up the chicken pieces.
  14. Bring the liquid to a simmer, then cover and cook gently for about 30 minutes until the chicken is tender.
  15. Add the raw peeled shrimp to the simmering stew and cook for 2-3 minutes until they turn pink and opaque.
  16. Remove the bouquet garni and stir in the finely minced fresh parsley.
  17. Season with freshly ground black pepper to taste and serve immediately.

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, spanish, saffron, prawns, shrimp, prosciutto, tomatoes, peppers, white wine, garlic, onion, mediterranean, stew, balearic
Recipe Card powered by WP Delicious

Leave a Comment