Chicken in Pepitoria
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 6
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
- 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.
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