Spanish Chicken Pepitoria is finger lickin spanish dish, they call it in Spain as Pollo en Pepitoria (Pollo means chicken). It’s very tasty and has a touch of yellow color because of the saffron. While the word “Pepitoria” is a Spanish way of cooking different dishes of meat (usually chicken). Basically, the juices obtained from the preparation of meat are added in the sauce preparation. You’re gonna lick your fingers, with these chicken in almonds, saffron (kasubha) and peppers and grated boiled eggs These are so delicious. Scrumptious!
Spanish Chicken Pepitoria
2 1⁄2-3 lbs. chicken pieces
1⁄4 cup all-purpose flour
2 tablespoons cooking oil
3 garlic cloves, minced
1⁄2 cup green onion, sliced
1⁄2 cup mushroom, sliced
1 cup chicken broth
1 cup dry white wine
1 tablespoon parsley flakes
1 bay leaf
2 eggs, hard boiled and grated
1⁄4 cup almonds, ground
1⁄4 cup soft breadcrumbs
1⁄8 teaspoon powdered saffron
hot cooked rice
- Rinse chicken pieces; pat dry.
- In a medium bowl, mix flour, 1 tsp salt, and 1/4 tsp pepper. Coat each chicken pieces with the flour mixture and shake to remove excess.
- In a medium pan, fry chicken on all sides in hot oil about 15 minutes. Remove and set aside; reserve oil.
- In the same pan, sauté garlic, onion, and mushrooms in reserved hot oil till onion is tender. Drain off fat. Stir chicken broth, wine, parsley, and bay leaf into onion mixture.
- Place back the chicken to the pan. Let it boil; reduce heat. Cover and simmer 45 minutes or until chicken is tender. Transfer chicken to a platter. Remove bay leaf and skim the fat.
- To prepare the sauce, combine the eggs, almonds, bread crumbs and saffron; stir into the skillet. Cook and stir till it is thickened and bubbly. Pour sauce over chicken.
- Serve with hot cooked rice. Enjoy!