Salmorejo Chicken and Potatoes Recipe

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Quantity: 8 Servings
434 calories per serving


  • 1 Chicken (we will use chopped and without skin, so you can buy it already like this or do it yourself)
  • Olive oil
  • Vegetable Broth
  • 1-2 laurel leaf

Marinade sauce:

  • 4-7 garlic cloves (depending on how much you like it)
  • 1-teaspoon salt
  • 3-teaspoon olive oil
  • 1-teaspoon red wine vinegar
  • 1-teaspoon rosemary
  • 1-teaspoon parsley
  • 3-teaspoon white wine
  • 1-teaspoon lemon zest
  • 2-teaspoon paprika


  • 1 kg potato
  • Parsley


Prepare the sauce to marinate the chicken by mixing all ingredients above.

Place chicken skinless and chopped in a bowl with plastic wrap to marinate and leave it at least one day (it is ideal to have more flavor), or at least a couple of hours (from 2 to 4).

Once you have marinated your chicken, stir-fry until golden brown and then, add the sauce with which it was macerated and laurel leaves, let it cook until they are well done.

Once prepared, set aside or serve.


Traditionally they’re prepared with skin, but can also be peeled. If you want to make them with skin, place enough salt in the water (3-4 full teaspoons) and once well-washed potatoes, put boil until they are ready.

When they’re cooked, potatoes will have a layer of salt in its shell and is normal. It is traditionally eaten like this.

If this idea does not seem appealing to you, you can peel and prepare as you normally would. You can also fry them or accompany other garrisons of your liking.

Another excellent idea is to prepare pasta of your choice can be short or long, and use the leftover juice where the chicken was cooked, as a basis for preparing a pasta sauce, you can chop some of the “salmorejo” chicken you’ve prepared;  it is ideal if you have guests, you’ll have more servings and  a more elaborate dish, but also simple to prepare and delicious.

For a family reunion or  a Sunday at home, you can take the same juice where the chicken was prepared, sauté some garlic (if you want, you can add onions and paprika) and add the pasta to the sauce, it’s a very simple dish, but surely you’ll need to prepare it again for those who try it because they’ll love it.

Another perfect garrison for this recipe is to serve with rice, as you can see the juice of this preparation is the basis of everything and if you want, you can add the sauce on top.

Remember that cooking in addition to taste good should be fun and you can explore, so do not hesitate to try new dishes using a single preparation as a basis, especially one as delicious as this.


Categories: FoodRecipe

Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I've been writing articles for more than 12 years and I like sharing my knowledge. I'm currently writing for many websites and newspapers. I always keep myself very informed to give you the best information. All my years as a computer scientist made me become an incredible researcher. You can contact me on our forum or by email at [email protected].