(And you may be thinking I’m a bit of a food geek– I know…). Spanish Chicken Stew is a hearty and comforting dish that we grew up eating all the time. 1 Spanish onion, halved and sliced. Add the eggplant pieces … Add the tomato purée, water and tomatoes. Subscribe for free weekly recipes and you'll get a copy of Spanish Cooking Essentials checklist! In a frying pan, heat a couple tablespoons of olive oil and add the garlic and almonds. Return the chicken to the pan and cover in the chicken stock, then add the bay leaves and cinnamon. Fry for 2 minutes, stirring regularly. Uncover and simmer for five more minutes. If you like this easy stew, bookmark these recipes for next time! Fascinated by food and its history. pack of 3 mixed colour … Pat the chicken breasts … When the chicken is well-browned, remove from the pan and set aside. Heat 1 tbsp olive oil in a large, deep frying pan over a medium heat. (Guisado que se hace con todas las partes comestibles del ave, o solo con los despojos, y cuya salsa tiene yema de huevo. This recipe originates in Valencia, Spain, a region well-known for its citrus fruits, so it can claim authenticity based on its geographical roots. Then you add the diced onion to the oil and sauté until golden. Cook for a further minute.Serve with rice. Enjoy. Pour the sauce into a food processor or blender and puree. Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. This recipe includes white wine, so if what you are using is table-worthy, that is the best choice. About halfway through cooking, flip the chicken to make sure it cooks evenly on both sides. to the dish. Heat the oil in a frying pan that has a lid and add the chicken and garlic. The Spruce Eats uses cookies to provide you with a great user experience. If you want even more yellow color from the saffron, add a few strands to the white wine about 15 minutes before adding it to the stew. Subscribe for free Spanish recipes weekly! Add the chicken breast and brown all over, transfer to a plate. Finally, you add the white wine. I recently discovered a keeper. If necessary, add some of the liquid from the chicken to help blend. Cover and simmer for 25 minutes, turning the chicken over about halfway through. For years I lived in ignorance of what this dish could really be. This recipe comes from our former Executive Chef, Lucy Crabb, at the football club, and it's been served both at large banquets and in the restaurant to great acclaim. Simmer slowly, uncovered, stirring frequently until the sauce has thickened and the chicken is cooked through. But as I cook my way through Claudia Roden’s The Food of Spain, I was captured by her version of pollo en pepitoria, which includes cinnamon as an ingredient. Cook in batches to avoid overcrowding. Toss in the pepper and add the Smoked Paprika, Minced Garlic, Oregano, Thyme and Fennel Seeds. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Heat the oil in a large, non-stick frying pan or sauté pan. Here’s the recipe, from Arte de Cocina, Pasteleria, Vizcocheria y Conserveria de Martinez Montiño (published in 1763) source: To summarize the above for those of you who don’t read 18th century Spanish, there are a few fascinating points to note: So what’s the deal? Put the vegetables in the same frying pan and saute until the onions are brown. It will release more beautiful yellow color (and saffron flavor!) Melt butter in top of a double boiler over medium heat; add flour, and cook 1 minute, stirring constantly. Sauté the onion for about 5 minutes until golden, and add the white wine. Add the orange and lemon juices and the white wine. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. Return chicken breasts to the skill and bring to a simmer. This Spanish Chicken in Pepitoria Sauce (Pollo en Pepitoria) is a classic chicken fricassee with an incredible creamy sauce! Heat the olive oil and fry the chicken and bacon for 7-8 minutes until browned. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending. Stir to mix it evenly into the stew and let it simmer for about fifteen minutes until the sauce is thick and delicious! Easy one pan Spanish chicken and rice is made with simple seasoning that come together with zesty, bold flavors in this one pot, 30 minute meal.. Heat oven to 190C/170C fan/gas 5. Remove the chicken from the pan, lower the heat and add the diced onion. I may never know the answer! One Chicken 3 Family Meals – Spanish Tray Bake Chicken Recipe This chicken thighs, chicken drumsticks, broccoli, thyme, courgette and 11 more Paella for Four; A Wonderful Spanish Mixed Seafood Stew Foodista Add 1 glass of warm water, 1/2 cup of white wine and 1/2 teaspoon of salt to the skillet with the onions. Some recipes also add stale bread for a classic. Add the chicken and season with the pepper. Cooking is my therapy. Key ingredients: Chicken stock, white wine, saffron, almonds, olive oil, bay leaves, salt, garlic cloves, cinnamon, diced onion, chicken, and egg. Would cinnamon be a part of the first pepitorias or not? Add the paste into the stew along with a pinch of saffron. It turns out, there’s lots more to know about this traditional Spanish dish. When the chicken is well-browned, remove from the pan and set aside. Add crusty bread to make a delightful meal. A rocket and chicory salad is a good accompaniment. Key ingredients: Chicken stock, white wine, saffron, almonds, olive oil, bay leaves, salt, garlic cloves, cinnamon, diced onion, chicken, and egg. Heat the olive oil in a large, deep frying pan with a heavy bottom. If using chicken breasts don’t brown too much at the beginning so that they aren’t too dry. The Spanish dictionary defines pepitoria as a: It’s thought to be of Moorish (Arab) origin (due to the almonds and saffron in the dish) and it’s worth noting that the original ingredients were all available pre-colonization of the Americas. 2 tbsp olive oil. Add bravas sauce to the same skillet, put chicken on top and scatter butter beans, olives and sliced red pepper all over. … Return the Gradually add reserved vegetable liquid, beef extract, beef broth, and tomato juice, blending until smooth. Cover and simmer for 20 to 30 minutes or until the chicken reach an internal temperature of 165 F. Place chicken on separate dinner plates and spoon the sauce over each piece. Dice the carrots and onions or place in a food processor to dice. If you are using cooking wine, crack open citrusy Spanish Verdejo or Albarino; both have citrusy notes that would be a tasty pairing with chicken in orange sauce. He then mentions that another book has this backward. Spanish Chicken in White Wine & Garlic Sauce: Spanish Bull Tail Stew (Rabo de Toro Recipe), Spanish Chicken in White Wine and Garlic Sauce (Pollo en Salsa Recipe), Spanish Chicken with Mushrooms Recipe (Pollo con Champiñones), Easy Spanish Chicken and Chorizo Stew Recipe, Mar i Muntanya Recipe (Catalan Chicken and Shrimp), Stew that you make with all edible parts of a bird, or only with the offal, and whose sauce includes egg yolk. mussels, lemons, ground black pepper, paella rice, low sodium chicken broth and 12 more Stuffed Pork Meatballs with Romesco Pork salt, large egg, sweet paprika, vegetable oil, garlic, dried oregano and 17 more Chicken in Almond Sauce Recipe (Pollo en Pepitoria), large chicken thighs with the skin attached. The Spanish-style tomato sauce wasn’t served with spaghetti, though. Put all the ingredients into a large, wide ovenproof dish. It’s one of my favorite Spanish chicken dishes for any occasion. If you want to sound cool and sophisticated, call it by its Spanish name, "Pollo a la Naranja.". Garnish with orange slices. Add the chicken back to the pan and cover with the garlic and stock mixture along with the white wine and bay leaves. You begin by simply browning the chicken on both sides in olive oil. And she adds cinnamon. Once the wine is added, you add the chicken back to the pan, cover with chicken stock, and add the cinnamon and bay leaves. I’ve eaten pollo en pepitoria many times as part of a menú del día. While the tomato sauce mixture is cooking, pour the other half of the olive oil into a large frying pan and heat over a medium flame. That’s “tomato sauce, Spanish-style”. Heat half the oil in a large frying pan over high heat and cook the garlic for 1-2 minutes until brown. I made this using chicken thighs, but you can use whichever part of the chicken you prefer. The frying pan should be … This is a simple recipe with lots of fresh taste. Ingredient Notes & Substitutions Chicken … This traditional Spanish chicken stew is called pollo en pepitoria and has a unique almond and saffron sauce that’s creamy and delicious. Add onion, red pepper and garlic and cook for a few minutes until they … You'll get a copy of my Spanish Cooking Essentials checklist when you do! In the meantime, make the hard-boiled eggs and remove the hard-boiled yolks from the whites. Get our cookbook, free, when you sign up for our newsletter. This delicious recipe for chicken in almond sauce is called pollo en pepitoria in Spanish. I love every minute of it— from buying the right ingredients to chopping and mincing, boiling and baking, and, finally, serving and eating. Place chicken in a large slow cooker. Mojo Picante, Spanish Red Pepper Sauce.This is a lovely tasting sauce popular in the Canary Islands. The recipe can print in black and white, without the photos for an easy read. Add the chorizo sausage to the pan and fry gently for 2-3 minutes. Serve with white rice and a fresh green salad that includes bits of orange and a mayonnaise-based dressing or a lemon and pepper vinaigrette dressing. First, cover the bottom of a large heavy skillet in olive oil and heat over a medium heat. Simmer for about 10 minutes, covered. This is the classic Spanish dish made with an authentic recipe. Dice the carrots and onions or place in a food processor to dice. Add the crushed tomatoes and bring the mixture to a boil. Every cuisine has its share of classic recipes and traditional cooking methods, and today’s Chicken in Pepitoria Sauce (Pollo en Pepitoria) is a very delicious Spanish … While it’s cooking, make some hard-boiled eggs and separate the yolks and white. Add the Paella Rice and stir gently to coat the rice in the oil. If you prefer a "chunky" sauce, you do not have to puree, so you would skip this step. Prep Time 10 minutes There are no new world ingredients (like potatoes, tomatoes, or peppers) in the dish– a somewhat rare phenomenon nowadays. Add the onions and garlic. Sign up with your email address to receive free weekly recipes. By using The Spruce Eats, you accept our, Chicken Velouté, One of the Five Mother Sauces, Cool Off This Summer With a Refreshing Blueberry Sangria, Chicken Thighs With White Wine Cream Sauce, George Foreman Grill Lemon Garlic Chicken, 18 Roasted Chicken Recipes to Add to Your Dinner Arsenal, Easy Spanish Chicken With Tomato Sofrito Sauce, Broiled Chicken Breasts With Lemon Butter Sauce, Sweet and Savory Chicken Thighs With Orange Sauce. Garnish with the chopped egg whites. The only part I despise is cleaning up (does anyone like that part?). Season the chicken breasts with salt and pepper. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat. Return the chicken to the frying pan filled with sauce. Served on a bed of white rice, the sauce soaks right in, and a few dashes of hot sauce complement the richness of tender chicken … He says: “Warning– when I say to season with “spices” what I mean is black pepper, cloves, nutmeg, ginger and saffron– because cinnamon shouldn’t be a part of something savory, however, it should be an ingredient in sweets.” (this is a rough translation FYI). Loves: a gooey slice of tortilla, fish markets, homemade cocktails, train travel. Either one would also be a great choice to use in the recipe. He uses lard instead of olive oil (this is more typical than many think in traditional Spanish cooking). I love cinnamon in savory dishes and had to find out more. The majority of my favorite Spanish recipe blogs have a version of pollo en pepitoria that is pretty basic when it comes to spices– just saffron, salt, and pepper. Check out my food tours at www.devourtours.com. I really love this dish with rice, which my mother-in-law always cooks with a bit of garlic (there’s never too much garlic here in Spain). Update note: This recipe was originally published on July 28, 2015 and was republished with new photos and information on November 13, 2020. Which European country will inspire your culinary journey tonight? But what’s really important is that I made Claudia’s version with cinnamon and loved every last bite. Add reserved vegetables, olives, and Worcestershire sauce… chicken in wine sauce, garlic chicken recipe, Pollo en Pepitoria, Easy Ensaimada Recipe (Ensaimada Mallorquina). (Tomato sauce … Add the chicken stock and remaining salt and pepper, stir to combine. Cook the Chicken . ), A combination of diverse things without order. Make the almond and garlic paste which will thicken the stew by first frying the garlic and almonds in olive oil and then blending them with the hard-boiled egg yolks and a bit of the cooking liquid. 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Free weekly recipes and you 'll get a copy of my Spanish cooking checklist! Make some hard-boiled eggs and separate the yolks and white, without the photos for an easy read saffron...: a gooey slice of tortilla, fish markets, homemade cocktails, train travel s version strays a... Del día everywhere or cause burns to provide you with a great user.!, olives, and flesh out of the tomatoes into the stew add.