Chicken in Salmorejo


  • 3–4 lb / 1.35–1.80 kg chicken
  • 2 lb / 900 g tomatoes
  • 6 garlic cloves
  • ΒΌ pt / 140 ml extra virgin olive oil
  • 4 tbsp sherry vinegar
  • salt


Roast the chicken whole, or if you have a char-grill or barbecue, joint it, and grill the pieces. Peel and deseed the tomatoes, and put them in a blender with the garlic, oil, vinegar and salt to taste. Blend until smooth. If you have roasted the whole chicken, joint it. Put the chicken portions in a deep casserole or earthenware dish, and pour the sauce over it. Cover and leave to stand for several hours in a cool place or, preferably, the refrigerator. Allow to come back to room temperature before serving.