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Chicken In Saffron And Garlic Sauce I

Stewing chicken will take 1 1/2 to 2 1/2 hours. The recipe can be made with two or three 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 reheat chicken in sauce. This recipe is traditionally served with plain boiled rice. The "Basic Recipe For Plain Boiled Rice" is included in this database.

Cuisine: Spanish
Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  ** {Gallina En Pepitoria}
1   Stewing chicken - cut in small pieces (large)
1   Onion - chopped fine (medium)
2   Garlic cloves - minced
1   Chicken liver
2   Hard-boiled egg yolks
5 tablespoons 75mlOlive oil
1   White bread - crust removed
1   Saffron - toasted - see * Note
2 tablespoons 30mlPine nuts
2 sections  Parsley - chopped fine
  Salt and pepper - to taste

Recipe Instructions

* Note: To roast saffron, fold grains in a piece of paper, place paper on hot plate or any hot surface until paper begins to brown. Remove saffron from paper and crush with pestle in a mortar or bowl.

Heat 2 to 3 tablespoons 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 cover chicken.

In a skillet, fry pine nuts in 2 tablespoons olive oil. Remove them to mortar. Fry bread and chicken liver (cover pan until liquid 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, add boiling water to cover. Stir. 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.

THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969


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