Hello, welcome and welcome to Paulina Cocina! On this website we are lovers of grandmother’s recipes, those that remind us of our childhood and comfort our souls. Today we bring you one of those: chicken in pepitoria, a chicken stewed with a sauce based on almonds and egg yolk, a total mindblowing!
In this note we are going to tell you everything about the recipe for chicken in pepitoria, from the ingredients to its history and some tips to make it perfect. In the end, as always, we leave you with a simple recipe to make at home and feel like you are back at grandma’s.
About the chicken in pepitoria
Chicken in pepitoria is a classic and traditional dish of Spanish gastronomy that has endured over the years because it is very tasty, but also because it has been passed down from generation to generation. The recipe consists of cook the chicken in a creamy sauce made with ground almonds, egg yolks and spices. This sauce is characterized by having a rich and complex flavor, with sweet and salty nuances.
Chicken in pepitoria, like any good stew, is a comforting dish, ideal for cold days, which combines the softness of the chicken with the creamy texture of the sauce and the special touch that the almonds give it.
This recipe is perfect for lovers of sweet and sour, because it has a perfect balance between salty and sweet, creating an explosion of flavors in each bite.
What is the grandmother’s recipe for chicken in pepitoria
Preparation of chicken in pepitoria it involves browning the chicken pieces to seal them, and then slow cooking them in the pepitoria sauce until tender and juicy. It is usually served with White rice, baked potatoes or steamed vegetables.
The sauce is made by combining ground almonds with chicken broth, white wine, garlic, onion, and spices such as cinnamon and bay leaf. Egg yolks are added last to give the sauce a creaminess.
It is important to note that there are regional and personal variations in the chicken nugget recipe, so the ingredients and preparation may vary slightly depending on the region or the cook’s preference. However, the base of this dish is still the combination of chicken in a delicious pepitoria sauce.
What is the pepitoria?
Pepitoria is a culinary technique which is used for various dishes of Spanish gastronomy. It is a sauce that is obtained from the crushing of the seeds or “pips” of certain nuts, such as almonds. These seeds are ground to a fine consistency and used to thicken and flavor the sauce. In the case of chicken in pepitoria, the pepitoria is combined with other spices and ingredients to create a sauce with different nuances.
History of pepitoria sauce
The exact origin of pepitoria is uncertain, but it is believed that this culinary technique dates back to the Middle Ages in the Castilla y León region of Spain. During those times, the pepitoria was very popular at the banquets of the nobility and was considered a sample of sophistication and good culinary taste.
Over the years, this delicious sauce became popular in other regions of Spain and was adapted to different dishes, including chicken in pepitoria. This recipe was traditionally made with chicken, but being a less tender and more fibrous meat, it required more cooking time, so it was replaced by chicken.
4 tips so that the recipe for chicken in pepitoria turns out perfect
prepare a delicious chicken in pepitoria requires attention to certain details. Here are 4 tips to make sure it’s a success:
- choose a fresh chicken And good quality. This will guarantee good flavor, aroma and texture to the preparation. You can ask the butcher to cut it up.
- Brown chicken pieces before adding the sauce. This will help seal in the juices and give the final dish a good color.
- control the cooking time. The chicken should be tender and juicy, but not overcooked, otherwise it dries out.
- Leave rest the chicken in pepitoria a few minutes before serving it. This will allow the flavors to settle and intensify.
Traditional recipe of chicken in pepitoria
- Yield: 6 servings
- Preparation time: 1 hour and 15 minutes
- 1 whole chicken, cut up (just thighs or breasts can also be used)
- Olive oil
- Wheat flour
- 2 minced garlic cloves
- 1 large onion, chopped
- 1 pinch of saffron threads or ground
- 1 pinch of ground cinnamon (optional)
- 100 g of ground almonds (reserve some to slice and decorate the dish)
- 2 hard-boiled eggs
- 1 bay leaf
- 1 liter of chicken broth
- 1/2 glass of white wine
- Salt and pepper to taste
- Chopped fresh parsley to garnish
How to make chicken in pepitoria step by step
- In a saucepan heat a little olive oil over medium heat. Pass the pieces through flour and brown on all sides. Remove the chicken and reserve.
- In the same saucepan, adding a little more olive oil if necessary, add the garlic cloves and onion. Sauté until tender and lightly golden.
- Add the ground almonds, saffron, cinnamon, and bay leaf to the casserole. Mix the ingredients well and cook for a few minutes to integrate the flavors.
- Put the chicken pieces back in the casserole, add the glass of white wine and let it reduce for a few minutes. Add the chicken broth and season to taste. Lower the heat to medium-low, cover the pan and cook for approximately 35/40 minutes, or until the chicken is tender and cooked through.
- Meanwhile, separate the yolk from the hard-boiled eggs and mash as if it were a puree. Chop the whites and reserve. A few minutes before the end of cooking, add the egg yolks to the sauce, mixing them so that they emulsify with the rest of the ingredients.
- Once ready, turn off the heat and let it rest for a few minutes. Decorate with the chopped egg whites and parsley. Accompany with rice or potatoes. Yummy!