Chickeninpepitoria Recipes

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CHICKEN PEPIAN



Chicken Pepian image

Provided by Ellie Krieger

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 pound fresh tomatillos
1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces
2 tablespoons olive oil
1/2 cup raw unsalted pumpkin seeds
5 peppercorns
2 whole allspice
1/2 teaspoon whole cumin seed
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
1 cup low-sodium chicken broth
1 medium (2-inch) jalapeno pepper, seeded and roughly chopped
1/2 teaspoon salt
4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness
Lime wedges

Steps:

  • Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
  • Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.
  • In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
  • Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
  • Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
  • Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium
  • Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc

Nutrition Facts : Calories 440, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 95 milligrams, Sodium 400 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 43 grams

CHICKEN IN PEPITORIA



Chicken in Pepitoria image

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. Posted for ZWT!

Provided by breezermom

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Rinse chicken pieces; pat dry.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with hot cooked rice.

Nutrition Facts : Calories 415, Fat 26.8, SaturatedFat 6.4, Cholesterol 148.2, Sodium 262.9, Carbohydrate 8.9, Fiber 1.2, Sugar 1.3, Protein 26.7

POLLO EN PEPITORIA



Pollo en pepitoria image

Cook up a Spanish-inspired feast of chicken cooked with saffron, almonds, spices and sherry. Top with hard-boiled eggs and serve with rice

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 17

good pinch of saffron
4 tbsp extra virgin olive oil
6 garlic cloves
35g blanched almonds
30g stale bread , torn
2 tbsp parsley , chopped, plus extra to serve
8 skin-on and bone-in chicken thighs
1 onion , finely chopped
1 carrot , chopped
1 celery stick, chopped
250ml dry sherry
350ml chicken stock
1 cinnamon stick , broken in two
pinch of ground cloves
2 bay leaves
2 eggs , hard-boiled, shelled and halved
2 tbsp flaked almonds , toasted

Steps:

  • Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
  • Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
  • Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.
  • Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.
  • Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you're going to use them). You can serve this straight from the dish with some rice, if you like.

Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.89 milligram of sodium

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