Today we have a traditional recipe, one of the usual ones, a great Chicken in pepitoria. A recipe that is usually made with chicken but like my mother made it with chicken, because we all liked it better, so I follow the family tradition.
Chicken is a great protagonist in our gastronomy due to the versatility of its meat, the price and above all because of how good it is, no matter how you do it, since you always get surprising results. The truth is that it is a culinary pleasure to eat a well -done chicken stew .
This is a dish that you want at any time of the year, it can be eaten both in summer and winter and if you accompany it with some delicious fries or a salad , the result is impressive and if you put both, you have already solved lunch or dinner for that day.
So make a good loaf of bread because this is one of those “grab bread and dip” meals. I’m remembering how good it was for me and my hair is getting on end just thinking about the “little boats” of bread that we all made in the sauce.
Chicken in pepitoria: step by step
- 1 chicken, chopped
- 2 eggs
- 2 slices of bread
- 1 onion
- 3 garlic cloves
- 15 almonds
- 1 glass of white wine
- 1 beef stock cube
- Extra virgin olive oil
- A few strands of saffron
Remove the skin from the chicken pieces and lightly season them. Brown them in the casserole that you are going to cook with well of hot oil. When they are golden brown, remove them and reserve them.
While the chicken is cooking, put the eggs in a saucepan with plenty of water. After 10 minutes you remove them, refresh them and peel them. Separate the yolks from the white and reserves.
Cut the bread into squares and fry them in a frying pan with oil. When they are, you place them in a mortar. Add the chopped almonds with the saffron threads in the same pan and toast them.
Put them in the mortar with the crumbled yolks and mash it. Pour in 1/4 of a liter of water and mix it well and also reserve it.
Chop the onion and garlic. Put them in the casserole where you have browned the chicken and fry it for about 10 minutes until they are soft.
Pour in the wine and bring to a boil until the alcohol volatilizes. Add the chicken, the mash and the crumbled bouillon cube and cook over low heat for 30 to 35 minutes. When you are going to present it on the table you decorate it with the minced egg white.
My tips and tricks
- If you like hen more than chicken, you can do it keeping in mind that it must cook for 10 more minutes since its meat is tougher.
- The good thing about this dish is that you can make it from one day to the next when nothing happens, on the contrary that it settles and gains in flavor.
- You can fry the whole garlic in case you want to remove it.
- The skin was removed so that it does not have excess fat but if you like it more with it you can do it anyway.
And you have already made a delicious pepitoria chicken with which to please the whole family !!!
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