Easy Gallina En Pepitoria
|Stewing chicken||1 Large|
|Garlic||2 Clove (10 gm)|
|Hard boiled eggs||2|
|Olive oil||5 Tablespoon|
|White bread slice||1|
|Pine nuts||2 Tablespoon|
Heat 2-3 TB olive oil in a casserole.
When oil begins to smoke, fry chicken, carefully dried, with onion and garlic.
On the side, put to boil enough water to coyer chicken.
In a skillet, fry pine nuts in 2 tb olive oil.
Remove them to mortar.
Fry bread and chicken liver (cover pan until liquid * To toast saffron, fold grains in a piece of paper, place paper on hot plate or any hot surface until paper begins to brown.
Crush with pestle in mortar or bowl.
has cooked out of liver in order to avoid spattering grease).
Remove bread and chicken liver to mortar.
Mash them to a fine paste with parsley, yolks of hard-boiled eggs, and toasted saffron.
Dilute with a little boiling water.
When chicken is golden but not brown, sprinkle it with salt and pepper, pour mixture from mortar over it, and add boiling water to cover.
Cook slowly, covered, until chicken is almost tender, then remove lid to allow sauce to thicken.
To serve, strain sauce over chicken in serving dish.
note: Stewing chicken will take 1 1/2-2 1/2 hours- The recipe can be made with young chickens, which may be tender in just 30 minutes.
If sauce is too thin when chicken is done, remove chicken, boil sauce down,-then i reheat chicken in sauce.