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Canary Island Chicken - Pollo al Moho

This recipe for Canary Island Chicken - Pollo al Moho has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

The famous green canary island sauce is perfect with a variety of foods such as pasta, potatoes and not least chicken. Used as a marinade, or an accompaniment the flavours and textures are complimented to perfection.

Ingredients for Canary Island Chicken

600g chicken pieces or diced chicken breasts
1 medium onion
1 x 180g jar of 'Salsas de Salteras' moho canario sauce
Olive oil

How to make Canary Island Chicken

  • Place the chicken into a large bowl, tip in the canary island sauce, mix well and marinade for an hour or so.
  • Peel and chop the onion and cook in a large frying pan until just softened and translucent.
  • Add the chicken and cook on high for a few minutes, then lower the heat, cover and cook for about 20 - 30 minutes, stirring from time to time until the chicken is cooked through and tender.
  • Serve with chips or potato fritters.
Canary Island Chicken - Pollo al Moho Canary Island Chicken - Pollo al Moho

Orce Serrano Hams

Published with permission of Orce Serrano Hams