How to make Pollo a la Cazuela con Almendras

Why cooks start here

Pollo a la Cazuela con Almendras belongs to the everyday cooking of Cataluña, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

Pollo a la Cazuela con Almendras is a staple in the kitchens of Cataluña, a dish so familiar that it hardly needs a recipe. It's a reflection of everyday Spanish cooking, where practicality meets the art of tradition. In Catalan homes, this dish is prepared frequently, with its comforting aromas filling the air. Passed down through generations, its preparation is as instinctual as it is beloved. This dish offers a harmonious blend of tender chicken infused with the nuttiness of marcona almonds and a hint of dark chocolate. The sauce, enriched with ripe tomatoes, garlic, and dry white wine, is both robust and inviting. It's a dish of simple comforts, where the freshness of flat-leaf parsley and the depth of chicken broth come together seamlessly, seasoned to perfection with fine sea salt and black pepper.