Hen Pepitoria – Drizzle Me Skinny!

Hen Pepitoria is a wealthy, conventional Spanish stew with roots in Moorish delicacies—and it’s in contrast to any hen 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 chew 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 straightforward, healthful Weight Watchers dinner recipes for meals that fulfill with out the guilt.

Recipe Overview

• Serving Dimension: 400 g.
• Variety of Servings: 4 
• Time to Prepare dinner: 45 minutes
• 4 WW Factors Per Serving. You may view the recipe on the WW App here. (WW login required.)

Components in Hen Pepitoria

For the Hen:

• 2 giant hen breasts, minimize into giant 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 hen 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 hen chunks generously with salt and pepper on all sides, ensuring every bit is effectively 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 hen items on all sides till they develop a ravishing golden shade, about 8-10 minutes complete, turning them fastidiously to make sure even browning.
3. Take away the golden hen 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 evenly golden, scraping up any browned bits from the underside of the pan.
5. Whereas the onions cook dinner, put together the majado by inserting the toasted bread, hard-boiled egg yolks, and floor walnuts in a mortar and pestle, grinding till you’ve got a clean paste. Add the flour and about ½ cup of heat hen broth to this combination, stirring till it kinds a clean, thick sauce with no lumps.
6. Return the majado combination to the pot with the sautéed onions, stirring effectively to mix the whole lot evenly and cooking for 2-3 minutes to let the flavors meld.
7. Add the remaining hen broth together with the saffron threads, stirring to include and produce the combination to a mild simmer.
8. Return the browned hen items to the pot, scale back warmth to low, and simmer coated for 20 minutes, stirring sometimes to forestall sticking, till the hen is tender and the sauce has thickened to a velvety consistency. Style and modify seasoning with salt and pepper as wanted, then serve instantly garnished with chopped hard-boiled egg whites.

Suggestions and Tips Part for Hen Pepitoria

As anticipated, that is the second time I’m making hen 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 here are my modest suggestions and what I improved from one preparation to the opposite:

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

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