Looking to impress guests at your next dinner party with a traditional Spanish flavor? Consider chicken in pepitoria, a classic dish that blends comforting aromas with a touch of elegance. This simple, crowd-pleasing recipe is easy to master and promises a memorable table moment.
When a quick yet flavorful main is needed, chicken in pepitoria stands out. This Spanish staple can be on the table in under an hour and serves four generously. Each portion clocks in at about 374 kcal, making it a satisfying choice for those who want a delicious meal without overshooting calories.
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We share the essentials so you can recreate chicken in pepitoria at home with confidence and ease.
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Chicken in Pepitoria, grandma’s recipe: Ingredients for 4
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free range chicken
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onion
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garlic
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75 ml white wine
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150 ml chicken stock
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flour
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potatoes for garnish optional
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thinly sliced almonds and parsley for garnish
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For the pikada: 30 almonds, 1 slice of stale bread, parsley, 2 saffron threads and 2 hard boiled egg yolks
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Chicken in Pepitoria: Grandma’s step by step guide
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Toast almonds and stale bread with a tablespoon of oil in a pan
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Season and dust the chicken with flour
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Fry in a pan with hot extra virgin olive oil
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Cube the onion, crush the garlic and fry in olive oil until the onion turns translucent
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Add the chicken to the pot and splash with white wine, letting it reduce
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Infuse saffron with 25 ml water, add to the mortar with almonds and parsley, grind into a paste and stir into the pot
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Pour in the chicken stock and blend well. Simmer for 30 to 40 minutes
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Beat the egg yolks and pour them in, then remove from heat
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Serve the chicken in pepitoria with good bread, potatoes or plain white rice. Garnish with toasted almonds and chopped parsley
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Would you dare to try this satisfying recipe of pepitoria from a grandmother’s kitchen? The result should be remarkable and comforting all at once.