Chicken in "Pepitoria"
A recipe with close links to Madrid which became popular in the 19th century and is still a fixture in homes all across the country.
By Real Academia de Gastronomía
María García Muriel
Chicken in "pepitoria" ingredientsReal Academia de Gastronomía
Chicken is the main ingredient in this dish associated with the Community of Madrid. It became popular in the 19th century, and is still prepared in kitchens throughout the country.
The key to this recipe is the almond sauce known as pepitoria, which is made by thickening the juice resulting from cooking the meat with hard-boiled egg yolk and ground almonds.
This recipe is thought to be of Arab origin. It appears in 16th-century cookbooks and in the "New Art of Cooking," an important 18th-century culinary treatise by the monk who published under the pseudonym "Juan de Altamiras."
The sauce is then finished with onion, oil, salt, pepper, garlic, white wine, saffron, parsley, and bay.
Chicken in "pepitoria"Real Academia de Gastronomía
Discover more traditional recipes using food from the land in this exhibition.
Text: María García Muriel, in partnership with Ismael Diaz Yubero (Spanish representative to the FAO and Adviser on Agriculture, Fishing, and Food at the Spanish Embassy in Rome, and Member of Spain's Royal Academy of Gastronomy); and María Llamas (Alambique cookery store and school).
Image: David de Luis (photographer), Sandra Jiménez Osorio (food stylist), Maria Eugenia Perez-Blanco (recipe creation), Alambique cookery store and school (production).
This exhibition is part of the Spanish gastronomy project, España: Cocina Abierta (Spain: Open Kitchen), coordinated by Google Arts & Culture and Spain's Royal Academy of Gastronomy (Real Academia de la Gastronomía). The section on culinary legacy was coordinated by María Llamas, director of the Alambique cookery store and school.
Acknowledgements
Lourdes Plana Bellido, president of the Royal Academy of Gastronomy; Elena Rodríguez, director of the Royal Academy of Gastronomy and Carmen Simón, academic of the Royal Academy of Gastronomy.
www.realacademiadegastronomia.com
www.alambique.com
