Top 3 Andalusian Poultry Dishes

This simple Spanish dish known as pollo al ajillo consists of chicken pieces drenched in garlic sauce. The sauce is usually made with white wine, stock, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be consumed as the main course or as a tapa. It is recommended to serve pollo al ajillo with vegetables or mushrooms on the side.Expand

Pato a la sevillana is a traditional dish originating from Sevilla. It’s made with a combination of duck, bacon, garlic, white wine, oranges, olive oil, cinnamon, cloves, and olives. The duck is seasoned with salt and pepper and fried with bacon cubes, garlic, spices, and olives. White wine is added to the earthenware casserole along with orange zest, and the dish is simmered until the duck becomes tender. Before serving, orange pieces are added to the sauce. It’s recommended to serve pato a la sevillana with a fresh endive-and-tarragon-based salad on the side.Expand

Pollo a la granadina is a traditional Andalusian dish originating from Granada. It’s made with a combination of chicken pieces, Trevélez ham (jamón de Trevélez), white wine, tomatoes, olive oil, garlic, onions, nutmeg, and bay leaves. The chicken pieces are cooked with garlic, onions, and Trevélez ham. Tomatoes, white wine, nutmeg, bay leaves, and water are added to the pot, and the chicken is slowly simmered until it becomes tender and the sauce is reduced. Pollo a la granadina is especially popular during the cold winter months, and it’s often served with bread on the side. It can be found in most bars and restaurants in the area, where it’s served for lunch.Expand