Chicken in pepitoria (quick version)
Quicker version of the traditional pepitoria, with chicken instead of stewing hen. Ready in one hour.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
Ingredients
What you need
- 1 cut chicken (1.3-1.5 kg)
- 1 onion, chopped
- 3 garlic cloves
- 1 bay leaf
- 80 g raw blanched almonds
- 150 ml white wine
- 400 ml chicken stock
- 2 hard-boiled eggs
- 1 teaspoon saffron
- Olive oil, salt, pepper, parsley
Preparation
Step by step
- 01
Season the chicken. Brown in hot oil on all sides and reserve.
- 02
In the same oil, sweat the onion with bay 5-7 minutes.
- 03
Add whole garlic and almonds, brown 2 minutes and move to mortar. Pound with saffron.
- 04
Return chicken to pot, pour wine and let evaporate 2 minutes.
- 05
Add pounded mix and stock. Cover and cook 30-35 minutes on low heat.
- 06
Add crushed egg yolks to sauce, mix and cook 3-4 more minutes.
- 07
Serve with chopped egg white and parsley on top.
Recipe tips
- Faster than the hen version (90 min). If in a hurry, this is your pepitoria.
More from the recipe book
Other traditional recipes
- MeatsGallina en pepitoriaPepitoria is one of the oldest Castilian stews and an emblematic dish of Atienza cuisine: chicken, almonds, saffron, hard-boiled egg and white wine.
- MeatsWood-fired roast lambThe star dish of Atienza mountain cuisine: milk-fed lamb roasted whole, with lard, garlic and white wine. Traditional recipe for the home oven.
- SweetsTraditional Easter torrijasThe undisputed sweet of Atienza Easter: bread slices soaked in milk infused with cinnamon and lemon, coated in egg and fried in hot oil.
Taste it in Atienza
The village restaurants serve the traditional recipe book all year round.