Explore the recipe and cultural significance of Pitu Caleya, a classic dish featuring tender chicken simmered in a flavorful herb and wine broth.
Pitu Caleya , a beloved dish in traditional cuisine , translates to 'the rooster from the country lane.' It typically features a fattened cockerel, but any good-quality chicken can be used. The dish highlights the simple flavors of fresh herbs and wine, creating a rich and satisfying meal. \The preparation begins with marinating the chicken pieces in a mixture of parsley, garlic, and chile, seasoned with salt and pepper. This flavorful blend infuses the chicken, enhancing its natural taste.
After marinating for at least an hour, or up to 12 hours, the chicken is browned in a hot pan with oil, creating a crispy exterior. \The browned chicken is then removed, and the pot is used to sauté onions until golden. Brandy and wine are added, creating a flavorful base for the dish. The browned chicken, stock, and additional water are added to the pot, ensuring the meat is fully submerged. The mixture is brought to a boil, then simmered over low heat until the chicken is tender. This process takes approximately 1 to 1.5 hours, allowing the flavors to meld and the chicken to become fall-apart tender. \As the chicken simmers, the aroma of the herbs and spices fills the kitchen, creating a sense of anticipation. Once the chicken is tender, salt is added to taste, and fresh peas are incorporated into the dish. The peas cook for a few minutes, until bright green and soft, adding a touch of sweetness and freshness. The finished Pitu Caleya is served hot, accompanied by crusty bread or rice, making it a hearty and comforting meal perfect for any occasion
Pitu Caleya Recipe Traditional Cuisine Cockerel Chicken Herbs Wine Garlic Chile Peas Simmer Flavor
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