Meat and poultry recipes

How to make homemade chicken in pepitoria

How to make homemade chicken in pepitoria


  • Easy
  • 70 minutes
  • For 4 people
  • 2.2 € / person
  • 256kcal per 100g.

How do chicken fricassee .

If there is any old tradition dish in the Spanish recipe book, that is chicken in pepitoria , a recipe with chicken with stale solera.

A pity that we can hardly find this stew in the daily recipe book and not to mention in the restaurant menus … it is gradually disappearing.

From the blog I want to make the space it deserves and I have chosen the recipe that Grandma Pilar prepares for us many Saturdays at home. I assure you that it is one of the dishes that triumphs the most, and that we are 18 mouths to comment.

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On the blog you have a lot of chicken recipes , but this is perhaps one of the best. 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.

Although its origin is not very clear, France is pointed out as a place of origin since the word “petite oie” (small goose) exists in old French, which would be the precursor of the word.

Others think that rather its origin would be Spanish-Arabic because it appears in its cookbooks on the thirteenth century. This recipe was so popular in our country that even the popular proverb echoed it with examples such as : “With chicken in pepitoria you can well earn glory” or “The torreznos in a frying pan and the chicken in pepitoria” .

In its original recipe this stew was prepared with chicken, especially with old chicken that gives better broth. Over time it was replaced by chicken, reducing cooking times and being less fibrous and juicier. I hope you like it, you will tell me.

Preparation of the chicken in pepitoria

  1. We chop the chicken at home or we ask the butcher to chop it when we buy it. We clean the pieces of fat residues well and remove the skin (except for the wings).
  2. Actually removing the skin is optional, but I think adding unnecessary fat to the plate. Season the pieces lightly.
  3. We brown the chicken in a saucepan with plenty of very hot olive oil, turning the pieces from time to time so that they are made everywhere. We remove them from the casserole and reserve.
  4. While the chicken is browning, chop the onion and peel the garlic.
  5. We can use whole garlic, simply by squashing them a little so that they give off their full flavor better, or add them to the casserole.
  6. If we add them integers they will be easier to locate and remove if there is someone who prefers not to find them.
  7. We remove the excess oil from the saucepan where we have browned the chicken if necessary, leaving the equivalent of 3-4 tablespoons.
  8. Add the chopped onion and garlic and sauté everything for 10-15 minutes, until soft.
  9. With the help of a wooden spoon, we are scratching from the bottom the remains that will have stuck to brown the chicken. Thus we incorporate all that caramelized essence into the stew.

Crushed to accompany the chicken

  1. To prepare the crushed we roast the almonds in a small frying pan, always controlling the temperature so that they do not burn.
  2. We cook the eggs for 15 minutes and reserve the yolks.
  3. We lightly toast the saffron threads for a few minutes. You can also infuse them with a little hot water. We reserve.
  4. In a small frying pan we put 2 tablespoons of the oil that we have used to brown the chicken and add the bread cut into small pieces.
  5. We fry the bread until it is toasted, trying not to burn it. We reserve.
  6. In a mortar we put the toasted bread, the cooked yolks, the toasted almonds and the saffron threads.
  7. Crush everything until there is a paste.

Cooking and final presentation of the chicken in pepitoria

  1. With the onion and garlic ready, add the chicken, the mashed one that we have prepared and the glass of wine.
  2. Cook for a few minutes until the wine reduces and add the chicken stock or water.
  3. We cook for 35-40 minutes depending on the type of chicken.
  4. Remember that this recipe can be prepared with free-range chicken or chicken.
  5. Although it will take longer to cook, since its meat is harder. Go testing until you see that the meat of the chicken is tender.

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

Tips for a chicken in yummy pepitoria. Your recipes

  • The good thing about this dish is that you can cook it in advance. From one day to the next the sauce settles and the flavors intensify. Like almost all stews it is even better than freshly made.
  • According to the RAE  Stew that is made with all the edible parts of the bird, or only with the offal, and whose sauce has egg yolk .”
  • The process is based on the preparation of meat enriched with hard-boiled egg yolk, almonds, croutons in many cases, garlic and saffron as a condiment.
  • Rosa Bernal comments that her mother added one or two chicken livers to the mash. It helps to enhance the flavor of the sauce and bind the ingredients well. Although it is optional, it is usually put in the original recipe.

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