Gluten and Dairy Free Pollo Campurriano

serves / makes 4
30 prep time
30 mins cooking time


This is a traditional Spanish dish and is often made with a whole spring chicken rather than the diced chicken. I love the simplicity and freshness of the ingredients, and even better the ingredients are all naturally gluten and dairy free.

My Spanish friend always ate this dish in the summer with a green salad and bread (ours would have to be gluten free) and in the winter with rice.





  1. Coat the diced chicken in the pimenton and 1 teaspoon of cornflour
  2. Heat the olive oil in a large shallow pan over a medium heat
  3. Cook the chicken for about 10 minutes
  4. Add in the bacon, peppers, shallots and minced garlic
  5. Sprinkle over the remaining 2 teaspoons of cornflour
  6. Add the chicken stock and the bay leaf
  7. Cook for 20 minutes over a low heat stirring occasionally
  8. Serve with rice or salad