Chicken with Piquillos (Pollo Casero)


Ola! This week I’ll be posting Spanish recipes. This is from the Asturias region of Spain. Delicious with few and simple ingredients.

Chicken with Piquillos


Skillet Chicken Breasts with Olive Oil and Garlic

Great recipe for anyone who doesn’t have time to cook dinner. This takes about 30 minutes, just make the chicken is cooked through. The ingredients are also basic and probably already exist in your pantry. It’s a one skillet from stove top to table! Recipe adapted from Lidia’s Family Table by Lidia Bastianich.

Skillet Chicken Breasts with Olive Oil and Garlic

  • Servings: 4 to 6
  • Time: 30 minutes
  • Difficulty: easy
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  • 6 boneless skinless chicken breasts
  • 3/4 teaspoon of salt, more if needed
  • 1/2 cup of flour
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons of butter
  • 8 or more large garlic cloves, sliced
  • 1/4 teaspoon of hot pepper flakes
  • 3 tablespoons of capers, drained
  • 2 tablespoons red wine vinegar
  • 1 cup of turkey broth or vegetable broth
  • 1 tablespoon of dry bred crumbs



  1. Season the chicken on both sides with salt. Dredge into the flour , shake off excess.
  2. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in the skillet over medium heat. Place the chicken, let them cook for a about 4-5 minutes on each side or till lightly browned.
  3. Scatter the garlic all around the spaces in between the chicken and turn up the heat slightly, shake the pan. Add the red pepper flakes, wait a couple of minutes. Then add the capers. Shake the pan to distribute the seasonings and juices.
  4. Raise the heat a bit more and pour in the red wine vinegar. Shake the pan again and let the vinegar reduce for about a minute.
  5. Pour the broth and bring to a full boil. Drizzle 2 tablespoons of the oil around the pan and some salt. Let it bubble for a few minutes to reduce, shaking the pan again. Add the bread crumbs around the chicken not on the chicken and let the sauce thicken.
  6. Take the pan off heat and add parsley.


Seared Chicken and Mushrooms

Here’s another recipe from the Lidia’s Kitchen show. It is so simple and delicious! I don’t have the exact measurements, I had to eyeball it by watching the show. The amounts can vary depending how many your are cooking for. At least one chicken breast per person.

Cut skinless chicken breast into 2 or 3 small portions and pound to flatten between plastic wrap. Chop rosemary, sage leaves and garlic add to the chicken. Add salt and olive oil, mix well with hands and place in sealed plastic bag. Marinate overnight or at least 3 to 4 hours.

Using a nonstick pan, sear the chicken on both sides till lightly browned. Set aside. Cut off the stems off the mushrooms. Add 2 tablespoons of butter and 2 crushed garlic cloves to the pan. Saute the mushrooms. Add some cognac or brandy to the pan and season the mushrooms. Place the chicken back to the pan to warm through, add parsley and serve.




Chicken Drumsticks with Peppers and Paprika

This is from one of my favorite cooking shows Lidia’s Kitchen. I don’t have the exact measurements of the ingredients, I couldn’t find the recipe on her website. I pretty much eye-balled it by watching the show, but it’s quite easy.

You should have at least 3 drumsticks per person. For 3-4 servings I used 2 yellow peppers and 2 red peppers, seeded and quartered. I used 2 onions peeled and quartered, leave the bottom piece intact so the onion won’t unravel.

Preheat oven to 375F.

First saute the onions in olive oil till lightly browned, season with salt. Then spoon onions over to a baking dish. Saute and season the peppers, spoon over the onions.  Brown and season the  chicken. Place the chicken over the onions and peppers.

Add fresh oil and add crushed garlic, about 3 to 4 cloves. Add about a teaspoon of paprika. Add a cup of dry white wine and simmer to reduce. Pour over the chicken. Bake for about 40 to 45 minutes. I also placed in on the bottom rack.



Chicken Parmigiana Light

This is a different twist to this dish, it’s made with thighs instead of chicken breast.  The tomato sauce is also lighter with fresh plum tomatoes. Special note from the chef, Lidia Bastianich; if you want a crunchier chicken don’t add the sauce when baking in the oven. Also, the recipe calls for the tomatoes to be peeled. I made a cross slit on the end of each tomato, placed in boiling water and then placed in a bowl full of ice water. It’s much easier to peel using this method.  Here’s the link to the recipe. Lidia does update her website, if the link is no longer available let me know.

Chicken and Potatoes

This is one of those one skillet dishes that I love cooking.  This recipe is courtesy of Lidia Bastianich, she calls it my mother’s chicken snd potatoes but added bacon and pickled cherry  tomatoes. You can add one or both, I added both ingredients.

Chicken and Potatoes

  • Time: 1 hour and a half (including prep)
  • Difficulty: easy
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2 1/2 pounds of chicken pieces with skin and bone in (legs and thighs)

1/2 cup canola oil

1/2 teaspoons salt or more to taste

1 pound red bliss potatoes, no bigger than 2 inches across

2 tablespoons extra virgin olive oil

2 medium small onions, peeled and quartered

2 small branches of rosemary with plenty of needles

5 to 6 slices of bacon

1 to 2 pickled cherry tomatoes, sweet or hot sliced and seeded



Make the bacon roll-ups. Cut the bacon in half and roll into a tight cylinder and thread a toothpick in it to hold. You don’t want the toothpick to stick out too much so the bacon can roll and cook evenly. Season the chicken with salt on all sides. Pour the canola oil in a heavy bottom or cast-iron pan with a lid. Once the oil is hot brown the chicken in batches. spread the bacon in between the chicken. Brown on all sides. Being careful with oil splatter. Place the chicken aside.  Pour out the excess oil.

Cut the potatoes in half, sprinkle with salt the olive oil. Place in the pan cut side down in 1 single layer and cook over medium heat. Fry for 10 minutes to give them a crust. Turn them over and fry for a couple more minutes.

Toss the onion wedges and rosemary in the pan with the potatoes. Sprinkle the cherry tomatoes around the pan.

Return the chicken and bacon pieces to the pan and any juice from them. Carefully without breaking the potatoes turn and tumble all the pieces in the pan, while  slightly turning the heat up.

Return the heat to medium and cover the pan. Cook for 7 minutes. Shake the pan and toss the pieces again. And cook for another 5 to 7 minutes covered. Uncover and cook for about 5 to 10 minutes so the juices reduce and carmelize. Taste the potatoes for seasoning and don’t forget the toothpicks. Serve in the pan. 

Spiced Pineapple-Glazed Chicken

This week I will be featuring a couple of recipes from Steven Raichlen’s BBQ USA cookbook. I happen to catch his show the other day on the PBS channel and remembered I have his cookbook.

Spiced Pineapple-Glazed Chicken

  • Servings: 4
  • Time: 1 hour prep
  • Difficulty: easy
  • Print


For the Rub:

1 tablespoon brown sugar

1 1/2 teaspoons coarse salt

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 to 1/2 teaspoon cayenne pepper

For the Chicken:

4 boneless, skinless chicken breasts

1 to 1 1/2 tablespoons Asian (dark) sesame oil

2 cloves garlic, minced

1 scallion, green and white parts finely chopped

1 tablespoon fresh ginger peeled and minced

For the Pineapple-Rum glaze:

4 tablespoons (1/2 stick) salted butter

1/4 cup firmly packed brown sugar

1/4 cup dark rum

1/4 cup pineapple juice 


Make the rub.  Place all the ingredients in a small bowl and mix well by using your fingers.

Place the chicken in a baking dish and drizzle with enough sesame oil to coat, rubbing all sides.  Sprinkle  with the rub followed by the scallion, ginger and garlic. Patting down the seasonings onto the chicken. Place the chicken in the refrigerator for 1 hour.

Make the pineapple-rum glaze by placing the ingredients in a heavy sauce pan over high heat. Let the glaze come to a boil. Let it boil for 5 to 8 minutes or until syrupy. Set aside.

Place the chicken on a hot grill. Brown each side then brush generously with the glaze. Cooking time depends on the thickness of the chicken. It should feel firm to the touch. Serve with any left over glaze.