Pollo en Salmorejo – Hendl and Salmorejo Sauce

Rinse the chicken and rub dry, then first cut in half and divide the halves from new, rub with salt and black pepper. Cut the onions in half and chop them relatively small. Add the salmorejo spice and the onions to 750 g of water and put it on a low flame on the kitchen stove. In a large saucepan, heat half the sanella and fry the first 4 chicken pieces until nicely browned, remove from the saucepan and place on a plate temporarily. Do the same with the rest of the sanella and the other four chicken pieces.

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