i had this meal
the first time in barcelona
4 years ago.
it was a trip that almost didn’t happen
due to snow in england,
i shed more tears that day
than when i tended to
my disappointed heart that year.
we have tentative plans
for a spain trip soonish
there’s also talk of
taking spanish classes.
in the meantime,
we have this to tide us over.
this was our first supper
to many more sweet, delicious
meals this year.
Carne Rustida de Navidad
adapted from nuria’s aunt trini
*note: like most recipes handed down by family or people who don’t typically follow/write recipes, what i received was not very detailed (but, did have at least measurements). i’ve made this dish a handful of times, each time differently depending on pantry items and what was in season. what i’ve listed below is what i made this time around and what you see in the pictures in this post.
2 lb chicken, chopped into 6 pieces
10 sundried tomatoes that were packed in olive oil, or 2 big tomatoes, rough chopped
1 big onion, rough chopped
6-7 pickled garlic cloves, homemade, or fresh is fine
1 generous tsp tomato paste, homemade
1/3 cup of brandy (white wine or cognac would work too)
1/2 bag of dried prunes
very generous handful of pine nuts
2 TBL bacon fat, or coconut oil or olive oil
in a heavy bottom pot, on medium-high, heat up bacon fat or whatever fat oil using. add in the sundried tomatoes, along with any oil it was packed in. (the original recipe called for 1/2 cup of olive oil, i did not use that much oil). mix in the garlic and onions and sautee, for at least 5 minutes. spoon everything out into a bowl, leaving behind the oil/fat.
in the left behind oil/fat, brown the chicken pieces. do this in batches, do not crowd the pot, you’ll just end up steaming the meat. you’re aiming for a golden hue on either side. when all the meat has been browned, lay them all in the pot as close together as possible. put the sauteed onion/tomato/garlic mixture back into the pot, fill in the nooks & crannies, smothering the meat on top.
lower heat to low-medium. add in the tomato paste and brandy (or wine or cognac), and water (or stock) until the entire thing is submerged. allow to simmer until half the liquid has evaporated (about 45 minutes – 1 hour) at that point, add in the prunes and pine nuts. raise temp to medium and allow to simmer until most of the liquid is gone, about another 20 minutes.
serve with rice or crusty bread. excellent the next day.
other chicken stews/soups:
phở gà – vietnamese chicken noodle soup
Portuguese Chicken Curry with Chorizo + Olives
12 thoughts on “Carne Rustida de Navidad”
This looks delicious and so beautifully presented lan! I have a hard time styling chicken as it is, but you make it look so easy!
millie – thanks so much!
I love everything on that ingredient list. Definitely a recipe for success! Beautiful post.
thanks chaya. i still get apprehensive using prunes, though knowing full well it provides a subtle sweetness to the stew. everything just really works!
I don’t know how you made this look so appetizing and pretty! Chicken bakes/stews are never easy to style. Bravo 🙂
confession: i’ve made this dish half a dozen times, to stellar tastebud results but this was the first time i was able to style it. it doesn’t go all the way into ugly food that tastes great, but close! 🙂
Your photos make me want to take off for Spain. The dish looks so gorgeous, and simple to put together. If my hubby is lucky, I will make this for him this weekend. 🙂
this dish really does remind me of spain, and until i get back there, it’ll have to do! i hope you enjoy the dish if you do make it!
Spain is on my list too! Love everything about this dish Lan!