Pollo de payés con cigalas Granja Luisiana

Country chicken with scampi


  • 1/2 farm chicken
  • 2 garlic cloves⁠
  • 2 bay leaves⁠
  • 1 leek
  • Extra virgin olive oil
  • Thyme
  • Plums, dried apricots and pine nuts
  • Vegetables soup
  • 4 scampi
  • salt and black pepper


  1. Cut the chicken into smaller pieces and season with salt and pepper.⁠
  2. Put the oil in the casserole and add the chopped leek, the bay leaf and the two cloves of garlic and let it poach.⁠
  3. We put the langoustines in the casserole for a moment and reserve them.⁠
  4. We put the chicken with the thyme and brown them a little.⁠
  5. Then we add the vegetable broth and let it make chup-chup for 1 hour or so.⁠
  6. Boil the plums, apricots and pine nuts for two minutes.⁠
  7. When the chicken is already cooked, add the langoustines, plums, dried apricots, and pine nuts and leave it for 5 more minutes.⁠
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