Pitu Rice The oldest and most traditional of Iberica’s dishes, this recipe was taken directly from Nacho Manzano’s mother’s very own recipe book and has been cooked and enjoyed by many genera- tions of Asturian families.
Asturian chickens were left free to roam the countryside resulting in a strong full flavour. For a similar taste choose the best organic free range chicken you can find.
Wines: Pair it with Crianza Red Wine “Pago de los Capellanes” from Ribera del Duero.
Ingredients:
• 1 Free range, organic chicken (1 chicken every four people)
• 1 1⁄2 head of garlic
• 6 medium sized onions
• 2 green peppers
• 145ml of brandy
• Olive oil
• 145ml of white wine
• 240gr of Bomba Paella rice
• 4 Pieces of Piquillo pepper
• 600gr of Chicken stock • 2gr of saffron
• Sea Salt
Elaboration: • Chop the chicken into 8 pieces and season with sea salt and 1 whole crushed garlic clove. Rest for 12 hours in the fridge. • Pour 300ml of olive oil in a pan and fry the chicken until gold brown. Fry the onions and peppers in a pot. • Once soft, add crushed garlic, stir for 2 min- utes before adding the chicken. Pour in the white wine and leave it to simmer with the lid on for 15 minutes on low heat. Stir occasionally. Add 1L of water and bring to boil. Turn the heat down and add 1gr of sa ron and simmer for 1 hour stirring occasionally. Add the brandy. • Take the lid off and leave it for 20 minutes. Strain the stock and keep in the fridge until the oil shows above to skim it o . Put both the sauce and the oil aside. • Pour the oil in a pan and fry the rice for 2 minutes on a medium heat. Turn the heat up and add the chicken sauce which was put aside before. Mix well and allow it to reduce for 2 minutes. Add cooked chicken pieces, the chicken stock, and 1gr of sa ron. • Bring it to boil and leave for 5 minutes. Turn the heat down and add the piquillo peppers. • After 12 minutes season it to taste, leave it with the lid on away from the heat for 5 minutes before serving
Asturian chickens were left free to roam the countryside resulting in a strong full flavour. For a similar taste choose the best organic free range chicken you can find.
Wines: Pair it with Crianza Red Wine “Pago de los Capellanes” from Ribera del Duero.
Ingredients:
• 1 Free range, organic chicken (1 chicken every four people)
• 1 1⁄2 head of garlic
• 6 medium sized onions
• 2 green peppers
• 145ml of brandy
• Olive oil
• 145ml of white wine
• 240gr of Bomba Paella rice
• 4 Pieces of Piquillo pepper
• 600gr of Chicken stock • 2gr of saffron
• Sea Salt
Elaboration: • Chop the chicken into 8 pieces and season with sea salt and 1 whole crushed garlic clove. Rest for 12 hours in the fridge. • Pour 300ml of olive oil in a pan and fry the chicken until gold brown. Fry the onions and peppers in a pot. • Once soft, add crushed garlic, stir for 2 min- utes before adding the chicken. Pour in the white wine and leave it to simmer with the lid on for 15 minutes on low heat. Stir occasionally. Add 1L of water and bring to boil. Turn the heat down and add 1gr of sa ron and simmer for 1 hour stirring occasionally. Add the brandy. • Take the lid off and leave it for 20 minutes. Strain the stock and keep in the fridge until the oil shows above to skim it o . Put both the sauce and the oil aside. • Pour the oil in a pan and fry the rice for 2 minutes on a medium heat. Turn the heat up and add the chicken sauce which was put aside before. Mix well and allow it to reduce for 2 minutes. Add cooked chicken pieces, the chicken stock, and 1gr of sa ron. • Bring it to boil and leave for 5 minutes. Turn the heat down and add the piquillo peppers. • After 12 minutes season it to taste, leave it with the lid on away from the heat for 5 minutes before serving
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