Spanish Vacation-Inspired Recipes: Chicken and Cilantro with Pimento Potatoes

We’ve been back in Mallorca for the last week enjoying some great local food while also attempting to cook some authentic Spanish fare ourselves.

My first effort was chicken breasts pan-fried and lightly braised in a semi-sparkling local Mallorcan white wine, topped with fresh cilantro and served with pimento potatoes.


The villa we were staying at had great outdoor eating space situated in a natural sun trap so while the rest of the family lapped up some early April rays I got cooking:

Here’s how I made the dish.

Marinate the chicken (six breasts) for one hour in the fridge in olive oil, six cloves of garlic (thinly sliced) and the juice of one lemon (I snipped ours from a lemon tree at the house….you might have to buy yours from a store!).

While marinating start making the potatoes.

First peel and thinly slice six large potatoes (you can use a mandolin but I did it the old-Spanish lady way – outside in the sun holding the potato and then slicing back towards my body. Precarious but authentic). Salt the potatoes liberally. Next dice one large Spanish onion and slice into strips two red peppers.

In a 14 inch (approx) skillet, heat a decent dose of olive oil (at least two tablespoons). When hot, add the potatoes, turn to make sure all over covered in oil and cook on a medium high heat for five minutes. Next, add the peppers and the onion to the mix and reduce the heat to medium. Keep turning with a wooden spatula as you want the potatoes to cook through but not burn. Add a healthy dash of Pimenton de la Vera and black pepper.

Keeping sauteeing the potatoes, onion and peppers until they are cooked through and lightly caramelising (about 25 minutes). This can be prepared before you cook the chicken and then reheated prior to serving.

Now to the chicken which you’ve taken out of the fridge and let sit for 10 minutes. Heat a large skillet with a touch of olive oil until it is almost smoking. Add the chicken, reduce heat to medium and brown for five minutes. Add any remaining marinade along with a quarter bottle of white wine (we used a tasty dry semi-sparkling white). Cook until chicken is done (the wine will ensure it remains tender) and then sprinkle with fresh cilantro.

Serve with the potatoes and a salad.

- Matthew

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One Response to Spanish Vacation-Inspired Recipes: Chicken and Cilantro with Pimento Potatoes

  1. Jack says:

    some freshly caught fish would taste good in this as well

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