Pepitoria chicken (Pollo en pepitoria): a Royal favourite
Hi again! How are you getting on?
Weekend is not too far and you know what does it mean: having plenty of time for cooking. COVID-19 restrictions are not lifted yet so I cannot see a better activity to do.
Before introducing today’s recipe I would like to say thank you very much to those who have read, shared and left some feedback on the previous recipe. I am starting as a food blogger so it means the world for me. I hope you keep checking out this page over the next couple of months.
Ok, let’s talk now about businesses. If you are a chicken lover this is definitively a must read. In Spain, we have plenty of ways to cook it which change from one region to another. One of the most popular is Pepitoria Style (Pollo en pepitoria) and happens to be traditionally linked to the rural southern areas of the country. Muslims introduced this dish around the 12th century, but it wasn’t until the 1800’s that became extremely popular. The reason? It was the favourite of the then sovereign QueenIsabel II.
Another particularity of this succulent dish is the majado. It consists in a totally handmade paste that changes the broth texture and intensifies the flavor even more. Plenty of recipes from the Spanish countryside include this. On another note, you can see that my version has potatoes on the side, although actually admits everything. Do you prefer rice? Go for it! What does not change is the way the chicken is cooked so make sure you follow every step to get the best of it.
INGREDIENTS (SERVES 4)
Chicken thighs (5 pieces)
Chicken breast cut in chunks (1)
Garlic cloves (3)
Onion (1 big)
Toasted almonds (100 gr)
Boiled egg (1)
Bread baton (3 slices)
DIRECTIONS FOR COOKING
In a casserole, heat up some oil at high power. When ready, put the chicken in, add salt and pepper and sear every side until golden brown. Also, in a separate pan, fry the bread and the garlic (just peeled). Set both things aside for cooling once done.
Chop the onion and the carrot, reduce to medium heat and dump them into the casserole. Cook for about 10 minutes or until tender. After that, add water so everything is covered enough (but don’t add too much). Cover with the lid and let it boil for about 30 minutes at medium-low heat.
3. In the meantime, let’s make the majado. Manually grind in a bowl the garlic previously fried with rosemary, salt and pepper. When blended, add the bread, the parsley, the almonds and the egg yolks (that should be already boiled). Mix until you achieve a paste texture. Note: help yourself with a mortar and pestle, but if you do not have it use the end of a rolling pin (as long as it is flat) or a food processor.
4. Put the paste inside the casserole, stir and cook for about five minutes. Taste and add more salt if necessary. Switch the fire off when the broth thickens and let it sit for nearly 10 minutes.
5. Serve on the plate. Chop and sprinkle the boiled egg white to decorate. But if you prefer, throw it directly into the casserole (see above picture)