Catalan Chicken Stew with Almond Sauce Picada - Detailed recipes with photos.

Catalan chicken stew with Picada almond sauce – detailed cooking recipe. Share with friends: Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Stew:

3 – 4 tbsp. cut along the fibers of boiled chicken breasts (see recipe below)
4 tbsp. chicken broth
1 can (900 gr.) Canned peeled tomatoes entirely
1 tbsp. coarsely chopped green olives
3 tbsp. l extra virgin olive oil
2 – 3 tbsp. l chopped fresh thyme
2 tbsp. l with a slide of paprika
2 – 3 peeled and chopped celery stalks with leaves on top
2 bay leaves
2 medium-sized carrots chopped
2 medium sized chopped onions
1 chopped red bell pepper
1 finely chopped red chilli
A pinch of saffron stigma
Salt and ground black pepper
Serve bread

Boiled Chicken Breasts:

4 whole chicken breasts (white meat only) with bones and skin or 3 whole chicken 1.8 kg each. (for white and dark meat)
1 tbsp. l peppercorns black pepper
8 crushed cloves of garlic
4 large bay leaves
4 coarsely chopped carrots
4 coarsely chopped celery stalks
2 sliced lemon
2 onions, chopped into quarters
A bunch of herbs from fresh parsley, rosemary and thyme, tied with culinary thread

Picada:

1/4 Art. blanched almonds
2 tbsp. l extra virgin olive oil
2 slices (1 cm thick) loaf or baguette (remaining bread use for submission)
1/3 Art. fresh parsley leaves
1 tbsp. l fresh lemon juice
2 grated or finely chopped cloves of garlic

Recipes with similar ingredients: chicken breasts, tomatoes, olives, chili pepper, lemon juice, carrots, celery, onions, garlic, garni bouquet, almonds, baguette, thyme, paprika, bay leaf, saffron, black pepper, rosemary, parsley

Recipe preparation:

For the picnic: In a small pan, brown the nuts and put them on a plate. Add olive oil to the pan and fry slices of bread on it until golden brown. Chop bread and put in a food processor with parsley, lemon juice, garlic, roasted almonds and a little water. Whisk in the “pulse” mode to obtain a mixture similar in consistency to pesto. Refrigerate before serving.
For stews: In a roasting pan over medium heat, preheat olive oil. Add thyme, paprika, celery, laurel leaves, carrots, onions, bell peppers, chili peppers and saffron, salt and pepper. Sauté the vegetables until soft, 7-8 minutes. Add tomatoes and mash them. Pour in the broth and cook at low boil 30 min Put the chicken. Add the pickad and olives, remove from heat and let stand for 5 minutes Place the stew in shallow bowls and serve with warm bread, which you can pick up the sauce. tip: Stew and picade sauce can be stored in the refrigerator in separate containers as blanks for this dish. Heat the stew over medium heat, adding the sauce and olives.
Boiled Chicken Breasts: Put the chicken in a very large pan or, if necessary, distribute into 2 pots. Add black pepper peas, garlic, bay leaves, carrots, celery, lemons, onions, a bunch of herbs and salt. Pour so much water so that it completely covers the chicken. Bring water to boil, then reduce heat to low and simmer for 1.5 hours. chicken from the broth and let cool. Strain the broth. (You should get 5-6 liters. broth.) Remove the skin from the chicken and remove the bones, split the meat into fibers with your hands or two forks.