Chicken With Olives Salsa | Pollo con salsa de aceitunas
⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 5 minutes
🍳 Cook Time: 35 minutes
⏰ Total Time: 40 minutes
🥘 Servings: 4
📊 Difficulty Level: Easy
As a Spanish chef, I'm thrilled to share this authentic pollo con aceitunas recipe that brings the essence of Spanish home cooking to your table. This chicken thighs olives combination (pollo con le olive) is one of those magical dishes that transforms everyday ingredients into something extraordinary. The aroma of this pollo alle olive reminds me of the bustling kitchens in Madrid, where the fragrant salsa de aceitunas fills the air and creates an inviting atmosphere for family gatherings.
I'm excited to share this easy-to-prepare recipes with Spanish olives that's perfect for both weeknight dinners and special occasions. The combination of tender pollo oliva, aromatic herbs, and our special olive salsa creates a harmonious blend of flavors that will transport you straight to Spain.
What is spanish chicken with olives (pollo con olive)?
This classic buen pollo dish combines succulent chicken thighs with a flavorful salsa de pan made from white wine, garlic, and a mix of Spanish olives. It's a perfect example of how Spanish con salsa cuisine uses simple, high-quality ingredients to create memorable meals. The pollo aceitunas has become a favorite among those who love Mediterranean flavors.
Ingredients for pollo con aceitunas
50ml Spanish olive oil
8 free range chicken thighs
1 head of garlic
1 Spanish onion
2 teaspoons of flour
2 sprigs of fresh rosemary
1 glass of dry white wine
Black pepper powder
1 glass of water
200g of pitted green and pitted black Spanish olives
Salt
Preparation of Spanish Chicken with Olives
Place a wide pan over a high heat and add a touch of olive oil, then lightly season the chicken thighs and brown in the pan. Place skin side down first, as they will release a touch of fat, which will help to colour the meat and caramelise the rest of the ingredients.
Once both sides are golden, set them aside and start frying the thinly sliced garlic and onion.
When golden, add the flour and stir constantly for 1 minute so that the flour doesn’t become doughy or lumpy.
Bring the chicken back to the pan, add rosemary and pour in the glass of white wine.
Stir the sauce to dissolve the flour and reduce the wine by half to burn the alcohol and add the acidity that the dish needs.
At this point add the black pepper, the glass of water and the olives and braise the dish for approximately 20 minutes, until the chicken has tenderised and the ingredients have come together in a juicy, rich sauce.
Professional Chef Tips for Perfect Pollo con Olive
Choose high-quality Spanish olive oil for authentic flavor
Don't rush the browning process of the chicken - it's crucial for developing depth of flavor
Use a good quality drinking wine - never cooking wine
The salsa de aceituna should be rich and well-balanced
Let the chicken rest for 5 minutes before serving to ensure juiciness
What to serve with pollo con aceitunas
This versatile dish pairs beautifully with:
Crusty Spanish bread to soak up the delicious salsa de aceitunas
Steamed rice or patatas panaderas
A simple green salad with olive oil dressing
A glass of the same white wine used in cooking