Pepitoria

Ingredients for Pepitoria

• 1 kilogram bone-in, skin-on chicken thighs
• 1 large white onion, chopped
• 2 cups chicken stock, divided
• 4 cloves garlic, minced
• 2 hard-boiled egg whites, chopped
• 2 bay leaves
• 1 teaspoon safflower (kasubha)
• Oil, as needed
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1/2 lemon
• 1 chicken liver
• 2 hard-boiled egg yolks
• 1 slice white bread or equivalent breadcrumbs
• 2 tablespoons pine nuts, lightly toasted

How to cook Pepitoria

1. 1.Season chicken and chicken liver with salt and pepper.
2. 2.Heat oil over high heat and brown chicken on all sides; remove. Brown liver on all sides and remove.
3. 3.Add oil if needed. Sauté garlic and onion over low heat until onion is caramelized and soft.
4. 4.Return chicken, add 1 1/2 cups stock and bay leaves, cover, and gently simmer 25 minutes.
5. 5.Blend browned liver with remaining 1/2 cup stock, egg yolks, bread, and pine nuts into a gravy.
6. 6.Pour gravy into the pan with safflower and simmer 10 minutes until thick. Season, stir in lemon juice, and garnish with egg whites.