18 March 2011

Chicken and Serrano Ham Casserole

This Spanish chicken recipe was enjoyed by us one evening at a neighbours house, the recipe originally began as “Pollo Extremena” a traditional dish from the Extremadura region of Spain. The recipe remains the same although there are some additions such as garlic and red pepper which add a real depth of flavour and sweetness to this warming casserole. Upon making this recipe ourselves we were out of Serrano ham so substituted this some cured “lomo de cabeza” a pork tenderloin marbled with fat, the end result was very pleasing as the lomo added a subtle twist of flavour compared to the ham. Enjoy!

You will need:

1 Large chicken, separated
1 Onion, diced
5 Plum tomatoes, diced
1 Small red pepper, diced
12 Garlic cloves, whole
150g Serrano ham, diced
2 Tablespoons Spanish brandy
3 Bay leaves
Cracked black pepper
Olive oil


1.    Place the chicken pieces into a cooking tray or large terracotta cazuela, drizzle with olive oil and brown on all sides over the hob.

2.    Place the rest of the ingredients into a mixing bowl and mix well, seasoning with salt and pepper, garlic cloves can have their skins left on.

3.    Pour the mixture over the chicken pieces and turn the chicken so all is well covered.

4.    Place in the stove or in the oven at 180 degrees and cook for 1 hour 15 minutes.

5.    Serve with seasonal greens and potatoes.


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