I am from taiwan and I really love Spanish food,and I am a big fan of you and your lovely recipe.

Almonds, bread (often soaked with vinegar) and egg (but raw) appears over and over in the early Spanish cookbooks (from late Medieval to 1700s) as a way to thicken stews. I do think this recipe is a hold-over from that old technique. Old versions of the "pepitoria" also used chicken liver and other "less noble" (offal, basically) parts of the bird. Some claim the origin of the dish may be french, but given its similarities with medieval stews, I think it's more likely that the pepitoria is a piece of living history.

@thespanishchef

9 ай бұрын

Yes... I can see this dish in medieval tables. And the thickening agent technique using the livers and other guts is very traditional.

My mum used to cook this dish. I miss her loads and great recipes ❤ thank you for sharing

Could find this dish in Sevilla at one of my favorite bars, Taberna Colonialis. Absolutely amazing.

That is one gigantic chicken

me encanta! Cocina tradicional y de abuela!

@thespanishchef

9 ай бұрын

Tal cual, y la que mas nos gusta

Looks delicious! i am from india and i can say its indian cooking style with spanish ingrediants. I mean we in india dont use thyme, bread and egg york as thickening agents but ww use something else like blended gfresh coconut etc.

@thespanishchef

9 ай бұрын

There is so many similarities between cuisines. Sometimes we claim a recipe but who knows if the creator learnt it on a trip in another country... That is the beauty!

My abuela used to make this when I was a kid... I miss her.

So happy to have found you❤️ just loved to Spain with my Spanish partner. I came across Gallina en pepetoria in a recipe book recently and have been trying to find it again! So happy to see this!

Fantastico

Yummy 😋 and so is this dish 😂❤

This looks awesome! And quite exotic!

Fabulous! 👌

This looks amazing! Deffo going to make this 😍

THank you - this is amazing!

Hola! I am proud to share that I managed to cook this dish today by following your video from youtube. Thank you very much and I will explore more of your Spanish dishes.

Nice recipe mate👌👌

I need to get one of those terracotta pans

This recipe was so yummy, I will be sure to cook it again. I am so happy to have found this channel; I think Spanish food is the best cuisine I have ever tasted.

@thespanishchef

2 жыл бұрын

Thanks so much Paddy, so glad you enjoyed it!! this is personal favourite of mine

Looks delicious, will give it a try. Cheers

Lovely recipe 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

More of these please.

lovely! Gracias :-)

This reminds me of aji de gallina. Which I love! Will def try this.

bravo..

Tremendo

Another great video Omar, I am going to try this one. I have some Morcilla de Asturias and Chorizo any ideas come to mind? 👍

Indeed this was influenced by the Moors. Almonds originally came from Iran, same for Saffron but its also found in North Africa and India.

Looks yummy. 😋 I will have to get the butcher to portion the chicken but its a lovely dish...thank you.

Questions about your cazuela: what is the size you are using? Also, if cazuela haven't been used in awhile, used mine for baked rice pudding, how to prepare it for cooking on open flame? Thank you, super tasty food!

Can u share more Spanish recipe please

👍👍

Thank you for great videos you are amazing ,but I would never use saffron with Cummins ,it's a waste of saffron because the Cummins would booted out ,I think you are a top chef.

the guy looks like formula 1 driver C. Perez

Hi , I'm always wondering if your pan is a kind of claypot? And what difference does it make using it instead of a metal pan?

@kiliang96

3 жыл бұрын

Claypots are (or were) really common here, they are really fragile, you have to be really careful to not over heat it or it can crack, any impact will chip it off and so on. They kind of have a flavour and are milder in the way they transfer heat. They have to ideally be used over open flame and most households have electric glass coated stoves down here so they are used less and less, you can technically use them in an electric stove but it's pretty laborious and they can still crack

@janmac218

2 жыл бұрын

@@kiliang96 Don't use them on electric. If they crack with oil you can start a fire.

What was the type of the pan? Haven't seen before like this

super!!!

How you say chicken stock. 😂😂😂😂 so funny

Hola chef, que tal?

No sherry?