José Pizarro's Chicken Stew: A Hearty Spanish Classic
Renowned chef José Pizarro shares his cherished recipe for a rustic chicken, white bean, and saffron stew, accompanied by a vibrant hazelnut mojo verde. This dish, inspired by his childhood memories and served at his restaurant Lolo, embodies the essence of communal dining with its generous and relaxed approach.
Seasonal Comfort with a Fresh Twist
As March bridges the gap between winter and spring, this stew offers the ideal balance of warmth and vitality. It provides comforting nourishment without heaviness, while the zesty mojo verde injects a burst of energy, making it perfectly suited for the lengthening days and emerging signs of spring.
Recipe Details and Preparation
Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Serves: 4-6
Ingredients:
- 1 tbsp olive oil
- 3 banana shallots, peeled and finely sliced
- 3 garlic cloves, peeled and sliced
- 3-4 sprigs fresh oregano
- 1 tsp smoked sweet paprika
- 1 pinch saffron strands
- Sea salt and black pepper
- 1 large chicken (1.8-2kg)
- 200ml white wine
- 200ml good chicken stock
- 700g jar white beans, drained
For the Mojo Verde:
- 50g flat-leaf parsley
- 1 garlic clove, peeled
- 50g toasted hazelnuts
- 2 tbsp sherry vinegar
- 100ml extra-virgin olive oil
Cooking Instructions
Preheat the oven to 220C (200C fan)/425F/gas 7. In a large ovenproof casserole with a lid, heat the olive oil over medium heat. Gently fry the shallots for 10 minutes until soft and golden. Add the garlic, oregano, paprika, and saffron, frying for an additional minute while stirring.
Season the chicken thoroughly, inside and out, and place it on top of the onions. Roast uncovered in the oven for 15 minutes. Pour in the white wine and chicken stock, cover the pot, and return it to the oven. Reduce the heat to 200C (180C fan)/390F/gas 6 and roast for 45 minutes to an hour, until the chicken is fully cooked.
Uncover the pan, stir in the white beans, and roast uncovered for another 10 minutes to crisp the chicken skin. Meanwhile, blend all mojo verde ingredients into a coarse paste, seasoning generously.
Remove the chicken to a warm platter to rest for 10 minutes, then return any juices to the bean pan. Simmer the beans over low heat for 5-10 minutes until they break down and thicken the sauce. Carve the chicken and serve with the beans and spoonfuls of hazelnut mojo verde.
A Culinary Tradition Revived
This stew celebrates the timeless combination of chicken and beans, a staple in Spanish households. Pizarro's modern twist with saffron and hazelnut mojo verde elevates it into a dish that is both nostalgic and innovative, perfect for sharing with loved ones.
