Arroz con pitu recipe

Total: 29 min Diners: 4

Today we travel, gastronomically speaking, to northern Spain. The rice with pitu is probably one of the most iconic dishes of Asturian gastronomy, always served in large rice dishes of portentous golden-brown color with the pitu stewed on top.

The pitu Caleya is nothing more than a wild chicken that lives walking through the humid landscapes of the leafy Asturias and has a powerful and slightly tough meat flavor, with a lot of personality, something that is then also transferred to the rice.

Undoubtedly, in my memory was marked with fire the rice with pitu of Casa Marcial (Nacho Manzano), also the one made by his wife Dulce in Molín de Mingo (Peruyes) and the one brought to Madrid by his disciple Carlos Griffo in Quinqué until I tried the one from La Guisandera de Piñera when it opened and allowed me to travel to Asturias without having to leave the capital with a culinary offer guided by the good work of Pedro Martino, a chef with extensive experience in the northern part of Spain.

The secret of arroz con pitu

Undoubtedly, to get a rice with pitu Rice with pitu. of category the most important thing is to have a quality animal but if we do not manage to get one of its origin we can always ask the chicken farmer for a wild bird of the best he has, or if not…… a quality free-range chicken. The pitus are large chickens, older, and will give us for several servings of this rice, meat left over for a rice for four, we will have almost for eight but you can freeze well and reserve both the meat and the sauce for another batch of rice.

About the variety of rice, I recommend the carnaroli that will withstand the cooking. And if you do not dare to prepare it at home you can always choose to make your order at home because right now they are working with a succulent delivery of traditional Asturian dishes but updated with success that arrive perfect at home. Ah, the peppers that go on top of the rice are a must, do not forget them.

How to make rice with chicken Asturias style

Ingredients

. PItu de Caleya (Asturian wild chicken), 1 pc (4 kg approx) Cleaned white onion, 800g Cleaned green bell pepper, 300 g Garlic, 30 g + 7 g White wine, 300 ml Cognac, 150 ml Red bell pepper, 2 pc Carnaroli rice, 320 g Water, 1 l Saffron, 6 strands Extra virgin olive oil, 4 + 4 tablespoons Fresh parsley, 1 bunch

Step 1

Eviscerate and clean the chicken, quarter it by the joints so as not to generate edges on the bones with the help of a good knife. Chop and marinate with the previously sliced garlic for approximately 8 hours in a bowl covered with cling film in the fridge.

Step 2

With the bones and trimmings that are left over, prepare a broth cooked in white with a piece of onion, parsley and crushed garlic. Simply put plenty of water, a lot of water, and all the ingredients in a pot and let it cook for 2 hours, skimming constantly. Strain and discard everything, just keep the broth;

Step 3

Remove the garlic from the marinade and sear the chicken, previously seasoned with salt and pepper, in olive oil in the pot until well browned. Set aside.

Step 4

In the same oil, sauté the garlic in the marinade without letting it brown and add half of the onion chopped into julienne strips and the green bell pepper chopped into fine julienne strips. Let fry slowly with a little salt until the Vegetable Recipes caramelize and acquire a toasted tone.

Step 6

Wet with white wine generously and a little cognac, and let evaporate 5 minutes over high heat, add the chicken broth without covering it. Cook in a pressure cooker for one hour and fifteen minutes or in a normal pot, covered over low heat for 4 hours.

Step 7

Remove the chicken pieces once the stew has rested and pass the sauce through a potato masher. Boil and adjust the salt and acidity if necessary.

Step 8

Roast the red peppers at 180ºC wrapped in aluminum foil with a little olive oil and salt for 40 minutes. Rest, peel and de-seed.

Step 9

To raisin them, stretch them on a baking paper, season with salt and 2 tablespoons of sugar and let them dry in the oven at 100ºC until they dehydrate and their flavor intensifies, we will have to keep an eye on them.

Step 10

To prepare the rice, sauté a chopped garlic clove with the olive oil in a traditional paella pan, add the rice and sauté well. Add the water and 300 g of pitu de Caleya sauce that we had prepared before. Salt and add a few strands of saffron. Stew over high heat for 10 minutes and then lower the heat to the minimum cooking for 6 minutes more. On the other side, heat the chicken and place it on top of the rice when it is ready. On top also finish with some raisined peppers.

Other rice recipes and some tips

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