Medium

Chicken braised with olives and almond picada

Name: Chicken braised with olives and almond picada
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1000 g Chicken thighs (edible meat; buy about 1.5 kg bone-in); 100 g Black olives (pitted); 350 g Onion; 6 g Garlic; 500 ml Chicken stock (low-salt); 80 g Chicken livers; 30 g Almonds (raw, blanched); 300 g Crushed tomatoes; 35 g Extra virgin olive oil (30 g stew and 5 g livers); 0.1 g Saffron; 3 g Parsley; 0.4 g Black pepper; 1 g Salt (only if needed)

Total time1 h 25 min Preparation and possible waiting 20 min · Cooking 1 h 5 min

Preparation and possible waiting: 20 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Nuts: Ingredient to check: Almonds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chicken stock.

Rating Not yet rated

Chicken in a tomato and black olive sauce, thickened with almonds and thoroughly cooked chicken livers.

Jump to steps

20 minpreparation and possible waiting

1 h 5 mincooking

4servings

3.181 kcalwhole recipe

795 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 20 min · Cooking 1 h 5 min

Preparation and possible waiting: 20 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéingStewingToasting

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Brown the chicken pieces with pepper in a casserole with 30 g oil for 10 minutes. Remove.
Chop the onion and garlic and soften in the same pan for 12 minutes.
Add the crushed tomatoes and cook for 8 minutes.
Return the chicken. Add the chicken stock, saffron and black olives; cover and simmer gently for 30 minutes.
Toast the almonds in a dry frying pan for 2–3 minutes and transfer to a blender jug. Add the remaining 5 g oil to the pan and cook the chopped livers for 6–8 minutes until they reach 74°C at the centre.
Blend with the almonds and 100 ml stew liquid.
Stir the blended mixture into the casserole and simmer for another 10 minutes. Check that the chicken is tender and reaches 74°C near, but not touching, the bone. Taste before adding salt and finish with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.