Catalan Chicken


JWU College of Culinary Arts

Minimum internal temperature 175°F

10 servings

Serving Size
1 piece each

Recipe ID

US standard
Olive oil
2 ounces total
0.05 liter
Chicken legs, quarters
6 pounds
2,721 grams
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Onions, peeled and sliced
1 pound
454 grams
Red bell peppers, sliced thinly
2 each
2 each
Garlic cloves, minced
6 each
6 each
Roma tomatoes, peeled, seeded, chopped
2 pounds
905 grams
Dry sherry
6 ounces
177 milliliters
Saffron, soaked in 1 oz (30 ml) boiling water
½ teaspoon
½ teaspoon
Bay leaf
2 each
2 each
Cinnamon stick
1 each
1 each
Almond Topping:
Olive oil
1-2 ounces
60 milliliters
Breadcrumbs, Panko or Japanese breadcrumbs
4 tablespoons
5 tablespoons
Smoked paprika
2 teaspoons
1 tablespoon
Almonds, sliced
3 tablespoons
4 tablespoons
  1. Gather all the ingredients and equipment.
  2. Heat oil in a large braising pan over medium-high heat. Season the chicken with salt and pepper and brown on both sides well. Remove and set aside.
  3. Add the onions, red peppers and garlic to the pan. Sauté lightly to soften.
  4. Add the tomatoes, sherry and saffron with its soaking water. Simmer the mixture to develop the flavor and allow to reduce slightly, about 3 minutes.
  5. Add the bay leaf and cinnamon stick and season the mixture with salt and pepper.
  6. Return the browned chicken legs; nestle into the sauce.
  7. Cover the pan and braise for about 30 minutes or until the chicken is tender and reaches an internal temperature of at least 175ºF (79ºC).
  8. While the chicken is cooking, make the almond topping. Heat the olive oil in a small pan. Add the breadcrumbs and almonds. Cook, stirring, until toasted brown. Remove from heat and add the paprika.
  9. To serve, arrange the chicken, top with some of the pepper/onion sauce and sprinkle the top with some of the almond crumbs.
  10. Serve immediately or hold hot at 135ºF (57ºC) or above.