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  • Writer's pictureDavid

Pollo Andaluz

A smoky, deep, rich chicken dish from Andalucía - Andalusia if you prefer

Like so many regional dishes, there are versions and variations of this dish ranging from a stew-cum-broth, fresh and pale to this version: a dark, warming, smoky affair that shows off its North African influences.




chicken breast - skin on


red pepper


butter beans - cannelini beans would do nicely





dried apricots



Watch the video


  • Finely chop the onions

  • Cut the pepper into strips

  • Halve the tomatoes if they're small; if they're larger, into quarters or eighths

  • Heat a goodly amount of olive oil

  • Add the chorizo and cook till it colours the oil

  • Add the onions and cook for about 10 minutes till they soften

  • Clear a space and place the chicken breasts in - skin down

  • Cook for 5-10 minutes to brown the skin and give it some texture

  • Turn the chicken breasts over, and add the peppers and tomatoes

  • Stir them through and add the butter beans - undrained

  • Add all the spices and stir through with a bit of salt

  • Stir the saffron into 1 litre of chicken stock

  • Pour in the stock. It looks like a lot, but it's going to cook down over time

  • After an hour, when it's reduced, add the apricots

  • Toast the almonds in a dry pan for 10 minutes. Make sure they don't burn

  • Add them to the pan and cook for a further 20 minutes

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