Chicken in pepitoria with mushrooms

How to make a chicken in pepitoria with Shiitake mushrooms.

This is a dish that is generally made with hen, the famous hen in pepitoria but given the impossibility of knowing where to find it here, I have opted for free-range chicken that also gives a phenomenal result in stews.

If we give it a less traditional touch with some boletus or in this case with Shiitake mushrooms , we get a very complete second dish of chicken in pepitoria.

It should not be said that if the chicken is homemade, the dish is more than delicious and has nothing to envy the best of chickens.

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If you are passionate about this bird you can not stop preparing our classics, from the chicken to the chilindrón , the succulent chicken with garlic , the delicious  chicken to the gardener , the successful roasted chicken , the exotic chicken curry or those chicken croquettes , a super harvesting recipe.

In any case, the pepitoria is not exclusive to chickens or chickens, but can be cooked with a multitude of ingredients. I hope you like it, you will tell me.

Preparation of chicken, vegetables and mushrooms

1. We clean and chop the chicken- with the skeleton we can make a chicken broth to add-. Season with salt and pepper.
2. We wash and finely chop the onion. We clean and laminate the mushrooms. We reserve.
3. In a saucepan, put a little oil and brown the rolled garlic. We take out the garlic. We reserve.
4. Fry the chicken in the same oil until golden brown on both sides. We take it out and reserve.
5. Add the onion and leave it until it becomes transparent, without browning. We throw the mushrooms, mix and fry for a few minutes.
6. We cook the eggs for 15 minutes and reserve the yolks.
7. We lightly toast the saffron threads for a few minutes. You can also infuse them with a little hot water. We reserve.

Preparation of chicken in pepitoria with mushrooms

1. We put the chicken back in the saucepan and water with the wine; We raise the fire so that the alcohol evaporates. When you have reduced the wine, cover with the chicken broth  -or water-.
2. Cover and let simmer.
3. On the other hand, in a container we put the garlic we had reserved, the two boiled egg yolks, the chopped almond, a little broth and the saffron threads. We pass it through the turmix or mixer and add to the casserole.
4. Let it cook until the chicken is very tender. We rectify salt if necessary.
5. At the time of serving, sprinkle with the parsley and the cooked egg white, both chopped.
6. We can accompany the chicken in pepitoria with a salad and fried potatoes.
7. We serve very hot. And remember that if we let it rest overnight, it is spectacular.

If still with the video and the recipe in text you are not clear, I leave you a step by step in photos of this recipe for chicken in pepitoria with mushrooms   so that it comes out yes or yes. Do not hesitate, follow these photos.

Marisol and her yaya Sole recipe

• Marisol comments to me: “ I am delighted to see the recipe for chicken in pepitoria. I have been collecting my family’s recipes for a while and this is one that we all carry in our memory and on the palate.
• In our house “ la yaya Sole ” cooked it many Sundays. Just this week, I have been sending it to my sisters, my daughters and nephews to encourage them to cook it and thus preserve the tradition.
• But it is that, in addition, my little sister underwent surgery for a brain tumor and spent four months in a coma, when she woke up she did not remember who she was, she did not know us, she had forgotten to read, write…. all your memories.
• On Saturday, we talked about the chicken in pepitoria, I sent him the recipe photograph by photograph of the steps I had followed. She sent me a message saying enthusiastically that it had been terrific…. and added “how many memories !!!”
  As you can see, a simple but delicious dish, with an exciting result for me. ”