Monte Lope Alvarez Village Cooking

I popped into the village this morning to grab a few bits from Martha's store in Monte Lope Álvarez. Mainly chicken breasts—for the dogs, mind you. “Phily,” she said, “I’ve got fresh chicken thighs too.” They looked good. Really good. So I walked out with six thighs and a few breasts. Breasts for the dogs. Thighs for me. Let’s be honest—thighs are tastier.

Chicken thighs alla puttanesca – Monte Lope Álvarez – The Flexible Chef

Locals call me Philly or Pily. They drop the last ‘p’ in Philip. Those who know me well know I prefer Phil, but it’s not a big deal. Although once, in a hospital waiting room, the consultant’s assistant called out “Pily.” I didn’t respond. Pily’s often short for Pilar, and I thought she was calling someone else. Then she tried again: “Pily, Pily John.”

Now, John’s my middle name—but in Spain, people tend to have two surnames. “Pily John” doesn’t work. It sounded like she was calling a woman named Pilar with a very odd surname. I stood up eventually, but not before a few confused glances.

As it was Friday, Martha had a delivery of fresh fish—including some cracking little sardines. I picked up a few with tomorrow’s lunch in mind. I’ll butterfly them, coat them in breadcrumbs with a pinch of chilli flakes, and fry them up. A great little starter. Crisp, salty, and just the right amount of heat.

Small sardines? So what’s a boquerón? They’re not the same. Sardines are meatier, perfect for butterflying and frying. Boquerones are smaller, softer, and often served marinated or crisped whole. Both delicious, just different moods.

On the stroll home, I stopped at Bar Encarni for a beer and a tapa. I went for the fried boquerones—crisp, salty, and just right with a wedge of lemon. That’s when it hit me:
Chicken Thighs alla Puttanesca for One Hungry Bloke.
Italian in spirit, sure—but I’m using what I’ve got: Spanish green olives stuffed with pimentones and silky white anchovies from Cantabria. No fresh herbs, no garnish. Just bold, briny flavour and a bit of crusty maíz sourdough to mop it all up.

The Recipe

• Serves: 1 very hungry person
• Time: About 30 minutes
• Best enjoyed with: A glass of red and a chunk of good bread

Ingredients:

• 2 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• A pinch of chilli flakes
• 150g tinned chopped tomatoes
• 6 Spanish green olives stuffed with pimentones, sliced
• 1 tbsp capers, rinsed
• 2 oil-packed white anchovy fillets (boquerones), chopped
• Salt and freshly ground black pepper

Method:

1. Sear the chicken: Season the thighs with salt and pepper. Heat the oil in a frying pan over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden. Set aside.
2. Build the sauce: Lower the heat. Add garlic, chilli flakes, and anchovies. Stir for a minute until fragrant and the anchovies melt into the oil.
3. Simmer: Add the chopped tomatoes, olives, and capers. Stir. Nestle the chicken back into the pan. Cover and simmer for 20 minutes until the chicken is cooked through and the sauce has thickened.
4. Serve: Taste, adjust seasoning, and plate up. Tear into that maíze sourdough and don’t leave a drop behind.

No dessert for me—I’ve never had much of a sweet tooth. I’ll take another slice of bread and a splash more wine instead.

This recipe is part of the Easy Chicken Dinner Ideas collection — every chicken recipe from Casa Adora and the road, organised by cut and cooking style. Wonky photos, proper food, genuine adventures – The Flexible Chef