Pollo Valenciano | Posted: 21 November 2014
Pollo Valenciana
Pollo Valenciana
Pollo Valenciana

Authentic, traditional recipes are all about making the most of native, seasonal produce. So it’s no surprise that in the craggy mountains of Valencia, Europe’s largest orange-growing region, these little balls of sunshine abound in local dishes.

Pat Fagg, proprietor of the Almond Grove Cottages and chef par excellence, explains how she uses oranges in her extensive repertoire of Spanish dishes:

“As a starter, I serve ‘montaditos’ (canapés) with tomato, orange and anchovies and an orange and salted cod salad. I like to add savoury olive oil to this salad, made with herbs grown in our garden. A traditional main course from Valencia is breast of chicken in orange and mint sauce.

A delicious and simple traditional dessert is fresh peeled and sliced orange, drizzled with honey and sprinkled with cinnamon (I use local honey from the village for this dish). I also make orange sorbet and orange flan – Spanish flan of course is similar to a crème caramel. Orange and yoghurt sponge cake is another delicious local recipe, which Inntravel guests get to sample with their packed lunches. It’s not a light sponge cake because it is made with yoghurt and oil and whole, finely chopped oranges, but it provides lots of energy for a good day’s hike!”

Pat has kindly provided the recipe for her much-loved Pollo Valenciano (‘Valencian Chicken’), so you can have a go at cooking up a slice of Spain at home.

Related Holidays

Amid the rugged mountains of Alicante

As you near the end of another long, but rewarding walk through the magnificent landscapes of rural Valencia, your thoughts will slowly turn to what lies in store for dinner on arrival at your next small hotel. The cuisine in the traditional villages in the mountains above Alicante is mouthwateringly delicious, nowhere more so than at your accommodation in tiny Quatretondeta.

More about our walking holidays
in Valencia >


  • 2 large chicken breasts cut in half lengthwise
  • 350ml freshly squeezed orange juice
  • ½ small onion, finely chopped
  • 1 garlic clove, finely chopped
  • Salt & black pepper
  • Large handful of fresh mint or 1 tablespoon of dried mint
  • Olive oil


Season the chicken breasts with salt and pepper and lightly sauté in olive oil on both sides until sealed and lightly browned.

Remove from pan. Sauté the onion and garlic in the same oil, add a little more if necessary, until soft.

Add the chicken breasts to the pan with the orange juice and mint, cover and simmer for 5 minutes or so, until the chicken is cooked through.

Remove the chicken from the pan and keep warm.

Reduce the sauce until thickened. If the sauce is too thin, thicken with a little corn flour.

Season according to taste. To serve, strain the sauce and pour over the chicken breasts.

Decorate with a fresh sprigs of mint and thinly sliced pieces of peeled orange.

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