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Chicken Pepitoria

This recipe is one of the first dishes in my grandmother’s notebook. I remember eating this very often as it was one of my grandfather’s favourites. The nice thing about this dish, is that you get to soak up the remaining sauce with your bread after all the food has been consumed, which in my opinion, is one of the best bits of eating a sauce laden dish.

Traditionally a whole chicken cut into chunks would be used to make this dish. However, on this occasion, I’ve used chicken breast which was the only type I had on hand.  It also shows the versatility of this  dish, which can also be made with fish, prawns, or any other type of light meat (meat which does not require a lot of cooking to become tender).

It’s a stewing recipe which comes together in under an hour, and can be served with rice, pasta, vegetables or Potatoes.

I hope you enjoy this one.

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4 servings
60 minutes

Ingredients

1 whole chicken cut into pieces or 500g of chicken pieces or chicken breast
2 hard boiled eggs
2 cloves garlic peeled and diced
10 whole almonds peeled
juice of 1 lemon
2 slices bread around 30 g both
1 large onion diced
1 teaspoon saffron powder or a few saffron strands if you have those on hand
Olive oil
1 chicken stock cube or chicken stock anything up to a litre
Parsley
Salt and Pepper
Frozen peas - these are optional and not a part of the original recipe.
1 or 2 bay leaves

Instructions

1
If you haven't already boiled your eggs, do so now. Cool, peel and cut in half separating the egg yolk from the white reserve both.
2
In a pan, add some of the olive oil and add the garlic, bread and almonds. Cook till the bread has browned on both sides, making sure the garlic is cooked but does not burn
3
Once done, place these ingredients into a mortar and mash with your pestle until you have combined all these ingredients together ( you might need to add a little more olive oil to do this). Add the egg yolk, and mash for a further 2-3 minutes until all the ingredients are incorporated. Reserve. You can also bltiz all of these ingredients in a mixer to form a paste if its easier for you.
4
In a thick based saucepan, add a drizzle of oil. Season your chicken and brown in the oil for a few minutes. Remove from pan.
5
In the same pan, add your onion and sauté till translucent. Add the chicken pieces back to the pan, mix, then add the saffron powder, lemon juice, and chicken cube. Add in the bay leaves and water (or stock) to cover the pieces and gently simmer for 30 minutes. If your pieces have bones in them it might take slightly longer.
6
Add the egg yolk, bread, almond and garlic mix to the saucepan, mix gently to incorporate and cook for a further five minutes so that the flavours and absorbed. At this stage if you wish you can add some frozen peas and cook till tender.
7
Sprinkle with some chopped parsley and if you wish chop the boiled egg white and add to the dish. Serve with Rice, Pasta, Vegetables or Potatoes. On this occasion I made some chips just to show the versatility of the recipe. I hope you enjoy.
8
Chicken Pepitoria Cosykitchencorner style. Mmm Yums
Cosy Kitchen Corner
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