Sure you find it strange to use chocolate and chicken in the same dish, but I will tell you that it is a delicious and original dish with which you will win the dwarves of the house. Who is targeted?

Chicken is one of the most consumed foods in the Mediterranean diet. It is very complete nutritionally; it highlights the presence of vitamin B3, B9, B7, B12, A and minerals such as iron, calcium, iodine, zinc, magnesium, sodium and phosphorus. It is a low calorie food, with hardly any presence of sugar and fat, although it contains cholesterol (in a small amount) and purines. It is prepared with chocolate, which means a considerable increase in the final calories; however, it also provides important amounts of calcium, iron, magnesium and vitamins A, B1, B2, B3, C and E. Hazelnuts add phosphorus and vitamin B9 to the dish: they are an excellent food for cardiovascular health; rich in iron, calcium, magnesium, zinc and vitamins A, group B, C and E. It is a somewhat caloric recipe, so you should moderate consumption.


The first thing we are going to do is prepare the "picada", for this we will use a mortar and in the majaremos the ñora, hazelnuts, chocolate and garlic to get a uniform mixture and reserve.

We put a casserole on the fire with a little Betis oil and we mark the chicken already seasoned and we reserve it. In this same casserole, chop the onion in julienne and pochamos together with the rosemary and the thyme. Next we add the chicken, the brandy and cook it until the alcohol evaporates. Once ready add the chicken broth and cook over medium heat for 10 to 15 minutes.

Peel and cut the sweet potato into cubes, add it to the casserole and cook for 10 minutes more, add the chopped, stir well and cook for 5 more minutes to mix the ingredients well. Let it sit for a few minutes and serve it hot.

Note: the amounts indicated are for 4 people, cooking 30 min preparation 60 min.

(1) Picada: The picada is one of the essential and particular bases of Catalan cuisine. It is not an autonomous sauce like the aioli or the romesco but rather a culinary technique that consists of chopping certain ingredients in a mortar to add them to the cooking of the dish or sauce to be spiced. It serves to finish linking a sauce or juice and always give a final touch to recipes of all kinds: meats, fish, rice, vegetables, soups, vegetables, etc. In Catalan cuisine, often an elaboration of a dish starts with another essential sauce, the sofrito, and ends with the addition of the picada a few minutes before removing the dish from the fire.

(2) Ñora: The ñora is a cultivated variety of Capsicum annuum or pepper, called 'ball' in Alicante and Murcia, of which it is considered original, of small size, round shape and red color when ripe, which is left to dry in the sun. It has a sweet flavor and is widely used in the cuisine of the Spanish Levante, especially in the Region of Murcia, the Valencian Community (Alicante) and in Catalonia.

  • Ingredients
    • 1 chopped chicken
    • 1 onion

    • Difficulty
      • Low

    • kitchen tools
      • Medium

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