Hen Pepitoria – Drizzle Me Skinny!

Hen Pepitoria is a wealthy, conventional Spanish stew with roots in Moorish delicacies—and it’s not like any rooster dish you’ve tried. A aromatic saffron broth thickened with a singular mix of toasted bread, walnuts, and hard-boiled egg yolks creates a silky, comforting sauce that wraps each chunk in old-world taste.

It’s a bit extra hands-on than your common weeknight dinner, however completely value it—and nonetheless Weight Watchers-friendly at simply 4 Factors per serving! Discover extra of our simple, healthful Weight Watchers dinner recipes for meals that fulfill with out the guilt.

Recipe Overview

• Serving Measurement: 400 g.
• Variety of Servings: 4 
• Time to Cook dinner: 45 minutes
• 4 WW Factors Per Serving. You possibly can view the recipe on the WW App right here. (WW login required.)

Elements in Hen Pepitoria

For the Hen:

• 2 massive rooster breasts, lower into massive chunks (1½ lbs / 680 g)
• 1 tablespoon olive oil (15 ml)
• Salt and pepper to style

For the Majado (Conventional Spanish Base):

• 1 slice toasted bread, crusts eliminated (24 g)
• 2 hard-boiled egg yolks
• ¼ cup floor walnuts (25 g)
• 1 tablespoon all-purpose flour (8 g)

For the Stew:

• 1 medium onion, diced (150 g)
• 2 garlic cloves, minced
• 2½ cups rooster broth (600 ml)
• Pinch of saffron threads
• 1 teaspoon of salt 
• ¼ teaspoon of black pepper 
• 2 hard-boiled egg whites, chopped (for garnish)

Directions for making Hen Pepitoria

1. Season the rooster chunks generously with salt and pepper on all sides, ensuring each bit is properly coated with the seasoning.
2. Warmth the olive oil in a big, heavy-bottomed pot or Dutch oven over medium-high warmth, and brown the rooster items on all sides till they develop a lovely golden colour, about 8-10 minutes whole, turning them fastidiously to make sure even browning.
3. Take away the golden rooster items from the pot and put aside on a plate, leaving the flavorful oil and browned bits within the pot.
4. In the identical pot, add the minced garlic and diced onion, cooking over medium warmth for 5-7 minutes till the onion is softened and frivolously golden, scraping up any browned bits from the underside of the pan.
5. Whereas the onions prepare dinner, put together the majado by putting the toasted bread, hard-boiled egg yolks, and floor walnuts in a mortar and pestle, grinding till you have got a easy paste. Add the flour and about ½ cup of heat rooster broth to this combination, stirring till it varieties a easy, thick sauce with no lumps.
6. Return the majado combination to the pot with the sautéed onions, stirring properly to mix all the things evenly and cooking for 2-3 minutes to let the flavors meld.
7. Add the remaining rooster broth together with the saffron threads, stirring to include and produce the combination to a mild simmer.
8. Return the browned rooster items to the pot, cut back warmth to low, and simmer lined for 20 minutes, stirring often to forestall sticking, till the rooster is tender and the sauce has thickened to a velvety consistency. Style and alter seasoning with salt and pepper as wanted, then serve instantly garnished with chopped hard-boiled egg whites.

Ideas and Methods Part for Hen Pepitoria

As anticipated, that is the second time I’m making rooster pepitoria. I did a primary check to see the way it turned out and, if I preferred it, I’d repeat it for the weblog. So listed below are my modest suggestions and what I improved from one preparation to the opposite:

1. Let it brown on all sides till it seems utterly golden.
2. Make the majado in batches in a mortar, or use a meals processor to make it . Simply be certain that the bread may be very properly toasted and the egg yolk is well-cooked.
3. Regulate it whereas cooking. The sauce incorporates bread and wheat flour, it tends to stay to the underside of the pot. Be certain that to scrape the underside recurrently with a spatula.
4. Don’t discard the egg white; lower it into small items and use it as a topping when serving.

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