Chicken in Pepitoria Sauce Pollo en Pepitoria Recipe

Allow to boil for a few minutes then reduce to a simmer and cook for 10 minutes. Sprinkle the chicken pieces with salt and pepper to taste. Blend the mayonnaise and lemon juice and stir this mixture, little by little, into the sauce. Do not boil after the mayonnaise is added. Simmer slowly, uncovered, stirring frequently until the sauce has thickened and the chicken is cooked through.

Sprinkle the shallots between the chicken pieces. Sprinkle with rosemary and the prosciutto. Add the wine and stir until the wine starts to evaporate. Cover and continue cooking 10 or 15 minutes longer or until chicken is tender and cooked through. Sprinkle the chicken pieces with salt and pepper to taste and set aside.

Add the sherry and saffron and cook to evaporate most of the sherry. The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy. Mi Guatemala Annatto Condiment Paste is something that you can use in various ways as there isn’t a lot of natural flavor.

While the chicken is cooking, boil two eggs and set aside to cool. When cool enough to touch, peel and remove the hard-boiled yolks. Add the remaining cup of chicken stock and the pureed bread and garlic mixture from earlier and stir to combine.

Separate the white from the yolks and set both aside. Peel the potatoes and drop them into cold water to cover. Drain and add to a saucepan. Add cold water to cover and salt to taste. Bring to the boil and simmer five minutes.

Made wholesome ingredients like fresh ginger, lemon and raw honey. Enjoy iced or you can even enjoy warm during the fall and winter months. Paleo, gluten-free and refined-sugar-free. I love eating pepitoria with fries. For me it’s the best option, although you can also side it with some plain steamed rice or at least a good slice of bread.

Serve it simply with a side of rice for a comforting and satisfying meal. Sounds pretty gross, doesn’t it? Blend the almonds, garlic and hard boiled egg yolks in a food processor until you have a thick paste. If necessary, add some of the liquid from the chicken to help blend. On the same pan fry the garlic, onion and bay leave until golden brown.

Pour the sauce over the chicken in the oven-proof dish. And being Spaniards, of course we love eating our food too! Come and join our trips across this stunning country and let us show you some beautiful hidden corners whilst we introduce you to some of our favourite people. Find out about our food and how we produce it. Master how to cook it and most importantly, learn how to enjoy it as much as we do.

But what’s really important is that I made Claudia’s version with cinnamon and loved every last bite. It’s most definitely a keeper in my book. A keeper is a recipe you love enough to make again and again, one that you aspire vr sports challenge quest to learn by heart and pass on to your offspring. I recently discovered a keeper. Sit on one of the park benches, enjoy the fountain and the view of the portals while you delight with a traditional sweet tamarindo or pepitoria.

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