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Majorcan-style “escaldums” chicken stew with roasted potatoes

Majorcan-style “escaldums” chicken stew with roasted potatoes

A traditional Majorcan stew with tender chicken, toasted almonds and tomato sauce flavored with garlic and oregano, served with crispy roasted potatoes. A comforting, flavor-packed dish that combines Mediterranean textures and nuances.

  • Servings: 2
  • Prep: 5 min
  • Cook: 30 min

Ingredients

  • 400 grams potato
  • olive oil
  • salt
  • ground black pepper
  • 15 grams sliced almond
  • 250 grams chicken thigh, chopped
  • 1 unit onion, diced
  • 1 clove garlic, minced
  • 200 grams crushed tomato
  • 1 teaspoon sugar
  • 250 ml water
  • 8 g chicken bouillon powder
  • 1 teaspoon oregano

Instructions

  1. Preheat the oven to 220 °C. Peel the potatoes and cut them into 3 cm cubes. Place them on a baking sheet lined with parchment paper, add a drizzle of oil, salt and pepper, toss well and bake on the middle rack for 20–25 minutes, stirring halfway through.
  2. Heat a pot over medium heat without oil. Add the sliced almonds and toast for 1–2 minutes, stirring. Remove and set aside the almonds.
  3. In the same pot, add a drizzle of oil and the chopped chicken. Season with salt and pepper to taste and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
  4. Add another drizzle of oil, the minced garlic and sauté for 1–2 minutes until it begins to brown. Add the diced onion with a pinch of salt and cook for 4–5 minutes, stirring, until translucent.
  5. When the onion is ready, add the crushed tomatoes and the sugar. Sauté with the pot covered for 4–5 minutes, stirring. Season with salt and pepper to taste, add the water and chicken bouillon powder, and cook over medium-low heat with the pot covered for 6–7 minutes, stirring regularly.
  6. In a jug, combine almost all of the toasted almonds (reserving some for plating), the oregano and 1 tablespoon of the tomato sauce. Season with salt and pepper and blend with an immersion blender until smooth and thick. Pour this mixture into the pot along with the reserved chicken and cook for another 3–4 minutes until thickened.
  7. Serve the chicken stew in deep plates, place the roasted potatoes on top and garnish with the reserved toasted almonds. Adjust salt and pepper to taste.

Nutrition (per serving)

  • Calories: 830 kcal
  • Protein: 32 g
  • Carbohydrates: 60 g
  • Fat: 44 g
  • Fiber: 7 g