Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, Chicken in pepitoria. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chicken in pepitoria is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Chicken in pepitoria is something which I’ve loved my whole life.
Many things affect the quality of taste from Chicken in pepitoria, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Chicken in pepitoria delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can have Chicken in pepitoria using 13 ingredients and 4 steps. Here is how you can achieve that.
I leave you a traditional recipe from Spain that consists of a chicken stew in pepitoria and I add some information, I hope you like it.
It has Hispano-Arabic origin since it appears in the recipe books of the 13th century and it was already cooked in Aragon, the two Castillas and Andalusia.
It's characterized by the juiciness of the chicken, the texture of the almonds, the dressing, color and aroma of saffron.
Ingredients and spices that need to be Make ready to make Chicken in pepitoria:
- 2 Cooked eggs
- Smoked bacon in short strips or diced turkey
- 1 chopped onion
- 1 chopped leek
- 4 garlic cloves minced
- Bread crumbs
- Chopped almonds
- 200 ml white wine
- 200 ml chicken broth
- Salt and parsley
Steps to make to make Chicken in pepitoria
- Cook the eggs for 8', peel them and separate the whites from the yolks, crumble the whites and reserve the whole yolks, chop the garlic cloves, leek and onion, cut the bacon or the turkey and fry it for 4' with EVOO, remove it with a slotted spoon and we reserve it. In the same EVOO we brown the almonds for 1', add 1 sachet of Saffron, brown it for 1' and set aside.
- To make the mashed, we put the almonds with the integrated saffron in a bowl, crumble the yolks and add it together with the breadcrumbs we mix it and reserve; there are those who choose to shred everything, so if you like it that way, you can do it too.
- We remove the skin from the chicken, season it to taste, seal it and reserve it. In another pan, add EVOO, add the fried onion, garlic, bacon and leek, stir it 1', add the seared chicken and pour the white wine.
- As soon as the alcohol evaporates, we add the previous mash, stir it, pour in the broth, add salt, chopped parsley and 1 bag of saffron, stir it, lower the heat to medium-low and let it cook for 30'. We plate the recipe, decorate it with the egg whites and serve it at the moment. Enjoy the recipe.
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