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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The saffron, chicken, and rice flavor of Chicken in Pepitoria is reminiscent of the famous Spanish paella. In paella, however, rice cooks together with all the meats and vegetables in a special shallow round paella pan. From Classical International Recipes. Ingredients:
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 |
Directions:
1. Rinse chicken pieces; pat dry.
2. In a paper or plastic bag, combine flour, 1 tsp salt, and 1/4 tsp pepper. Add chicken a few pices at a time; shake to coat. In a skillet brown chicken on all sides in hot oil about 15 minutes. Remove and set aside; reserve oil.
3. Cook 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.
4. Return the chicken to the skillet. Bring to a 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.
5. For 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.
6. Serve with hot cooked rice.
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