The best chicken recipe in pepitoria
The hen in pepitoria is a classic recipe in the gastronomy of Spain, being mainly autochthonous of Galician cuisine. In fact, it is common to visit Spain and get this recipe in the menus of local restaurants.
Despite this, it is a very simple recipe to prepare and that provides a lot of nutrients. In addition, the chicken provides a better taste than the chicken. Therefore, it is a dish not only delicious, but also rich in nutrients.
His only drawback is that his meat is quite hard, so it will require a large amount of time for cooking. However, once the meat has softened, it will detach a great flavor for the stew.
This recipe can accompany it with what you want as a contour. However, a good option can be white rice, fries or bread. This is because with these contours you can soak them in the stew sauce.
Next, we will explain the easiest way to prepare this recipe, together with some additional advice and recommendations.
Ingredients of chicken recipe in pepitoria
1 Chopped medium onion.
2 peeled garlic teeth.
50 grams of chopped serrano ham.
30 grams of raw almonds.
2 tessels of cooked eggs.
10 tablespoons of olive oil.
250 milliliters of chicken broth.
1 cup of dry white wine (or sherry).
Parsley chopped to taste.
Wheat flour (the amount you deare me).
Some strands of saffron (the amount you consider necessary).
Some leaves of Laurel.
Salt to taste.
Technical details of the chicken recipe in pepitoria
The arrangement of the ingredients is for 4 people. In case you want to prepare this recipe for more people, you only multiply the number of ingredients to be used.
The amount of calories from this recipe is 640.
The preparation time From this recipe is approximately 3 hours. This is because it is necessary to leave softening the flesh of the hen for at least 2 hours or until it is softened.
Is a very simple recipe to perform, and it is not necessary to be an expert For your execution.
Recommendations before starting the recipe
Leave the hen meat in a saucepan with water so that it softens over medium heat for about two or three hours, or until the meat softens. This is because being a fibrous meat, you will need a lot of cooking.
Try to choose the freshest ingredients for the preparation of this recipe.
If possible, choose a hen that is not so old and his personal breeding. In case of buying it, try to be a fresh and non-frozen hen.
In case you do not have white wine for recipe, you can also use sherry or whiskey. Even, you can use a little white rum for the stew.
Steps for the preparation of the hen in pepitoria
Note: Due to the extension of this recipe, we will divide the procedure into two parts to facilitate the explanation.
Preparation of the hen
Once you notice that the chicken meat is soft, cut the pieces and take advantage of the pieces that are suitable for the stew, that is, with plenty of meat.
Wash the pieces to be used in the stew very well, remove the skin and excess fat.
In a frying pan, add the oil and place over medium heat. Flour the chicken pieces and fry them in the oil. Take care that they do not burn, but that they are very well browned, turning them constantly.
Transfer the fried chicken pieces to a saucepan and leave four tablespoons of oil in the pan.
Chop the onions and garlic and add them to the pan until they are transparent, which means you should cook them well. Be careful to scratch the pan with a wooden spoon so the garlic and onions don't stick together.
Sauté the onion with the ham and pour them over the chicken. Add the wine and the broth (except for only two tablespoons and reserving them).
Season and put everything on a low heat for 45 minutes, Let them cook during this time well covered and stirring every 10 to 15 minutes.
Preparation of the Mana to accompany
To prepare the man, add garlic, parsley, saffron and almonds and dilute this with the broth.
Add all these to the saucepan and cook until you notice that the hen is very well cooked, it is To say that is soft.
Beat the eggs with a fork in another container and add them to the chicken by removing so that these are very well integrated into the sauce.
In a separate pan, Toast the strands of saffron and Laurel. Once toasted trácoulos and add to the sauce.
Let the sauce boil, rectify the season and add salt and pepper to taste. Serve hot and enjoy as a family.
What to do if a little chicken is left over to the pepitoria?
In case you have left a bit of this recipe, just place it in a glass or plastic container, tap it and take it to the refrigerator. This is kept well-preserved for up to 36 hours. Once this time has passed, it will be best to discard it to avoid indigestion.
Take into account that once you have refrigerated the chicken, it is best to heat it in the microwave before consuming it.
Final recommendations for a perfect recipe
If you wish, you can stew the hen in advance, at least one or two days before the sauce agrees. This also allows the flavors to intensify.
If you wish, you can add the liver, the heart and the hen's muffle on the stew to enhance the flavor of the sauce. In fact, the liver is included in the original recipe, so it would not be strange to add them.
Take into account that for this recipe, only the edible parts of the hen, but the ideal is Use the thighs and pechuga of this.