Chicken in the pepitoria
A traditional recipe prepared in the taverns of Madrid. Something simple that goes on over time
- 4 hindquarters of free-range chickens or eight thighs
- 1 large onion
- 3 eggs
- 100 g toasted almonds
- 75 g chopped Iberian ham (optional)
- 1 small glass of dry white wine (100 ml)
- 1-2 cloves garlic
- Extra virgin olive oil
- 2 cloves
- 4 pepper balls
- 1-2 bay leaves
- Separate thighs and hips. Wash the chicken and dry. Burn if necessary to remove feathers and hair. Light flour.
- Cover the bottom of the pan with oil, heat and stew the chopped ham. Remove and reserve on a plate. In the same oil, fry the chicken in portions until golden. Reserve.
- While the chicken is turning red, peel the onion and chop finely. Once the chicken is removed, fry it in the same oil. Chop the garlic cloves and add them to the casserole. Saute everything well.
- Cook the three eggs until hard. Refresh them and peel them. Separate the egg whites from the yolks. Reserve.
- Return the chicken pieces to the casserole. Add cloves, black pepper and a little grated nutmeg. Add a few strands of saffron to add flavor so the pepitoria is a little yellow. Put a pinch of salt. Mix well and pour the wine. Add the bay leaf. Bring to the boil until the alcohol evaporates. Cover with water and cook over medium heat.
- While the chicken is cooking (about 60 minutes), mash half the almonds in a mortar until they become powdery and mix them with the yolks of the hard-boiled eggs. Add the porridge to the casserole and bring to the boil with the chicken.
- When the chicken is tender, transfer it to another casserole. Remove the spices and bay leaf. Pass the sauce through the fine porridge on the chicken. Add the chopped ham, which was stewed at the beginning. Bring to a boil and adjust the salt.
- At the time of serving, sprinkle the hot chicken with chopped egg whites, the rest of the coarsely mashed almonds and chopped parsley.
Note: the most traditional recipes are made with lard, not olive oil. Care must be taken with fats
Now is your time.
David from 55000 Recipes