Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
The month of Mary: A Marian Month
Saint of the day:
Saint Paschal Baylon
Patron Saint of Cooks, Shepherds, Male Children and Priesthood Vocation
Saint Paschal Baylon
Saint Paschal Baylon’s story
In Paschal’s lifetime the Spanish empire in the New World was at the height of its power, though France and England were soon to reduce its influence. The 16th century has been called the Golden Age of the Church in Spain, for it gave birth to Ignatius of Loyola, Francis Xavier, Teresa of Avila, John of the Cross, Peter of Alcantara, Francis Solano, and Salvator of Horta.
Paschal’s Spanish parents were poor and pious. Between the ages of seven and 24 he worked as a shepherd and began a life of mortification. He was able to pray on the job and was especially attentive to the church bell, which rang at the Elevation during Mass. Paschal had a very honest streak in him. He once offered to pay owners of crops for any damage his animals caused!
In 1564, Paschal joined the Friars Minor and gave himself wholeheartedly to a life of penance. Though he was urged to study for the priesthood, he chose to be a brother. At various times he served as porter, cook, gardener, and official beggar.
Paschal was careful to observe the vow of poverty. He would never waste any food or anything given for the use of the friars. When he was porter and took care of the poor coming to the door, he developed a reputation for great generosity. The friars sometimes tried to moderate his liberality!
Paschal spent his spare moments praying before the Blessed Sacrament. In time, many people sought his wise counsel. People flocked to his tomb immediately after his burial; miracles were reported promptly. Paschal was canonized in 1690 and was named patron of eucharistic congresses and societies in 1897.
St. Paschal Baylón Basilica and Royal Sepulchre
Arrabal de San Pascual, 30 / 12540 Vila-real, Spain
(Pollo Al Chilindron)
This is an easy Spanish chicken stew from the north of Spain. It combines chicken with red pepper, garlic, and ham!
6-8 chicken thighs Season with salt and pepper.
4 cloves of garlic peeled and thinly sliced
1.75 oz Serrano ham (50g), diced or any other cured ham, such as prosciutto.
1 onion diced
1 red bell pepper cut into thin strips.
2 juicy tomatoes medium sized or 1/2 cup (120 g) of canned diced tomato
1 bay leaf
1 tsp sweet Spanish paprika
1/2 cup white wine (120 ml).
4 tbsp olive oil
salt and pepper to taste
Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.