Rice with pitu caleya recipe

Rice with pitu caleya recipe

For rice lovers

Updated on 31 January 2024
Rice with pitu caleya recipe

    In the peasant houses they raised chickens and free-range roosters for the large religious-festive family celebrations (weddings, baptisms and communions), or as a gift in domestic neighborhood collaborations (slaughter of the gochu, entrapment of corn, etc.).

    The gallu de corral -pitu de caleya as we call it here in Asturias-, to be seasoned, must be approximately one year old. The farm-grown gallu barely exceeds two months. Keep it in mind.

    Ingredients rice with pitu caleya

    • 4 rice wells
    • ½ kg of chicken
    • ½ pepper
    • 2 cloves of garlic
    • 1 pinch of saffron
    • Buy
    • Sal Island

    Rice with pitu caleya recipe

    • 1 Brown the chicken, previously marinated with garlic and salt, in a saucepan with boiling oil; then, add finely chopped onion, parsley and garlic and sauté for a few minutes; Later, add water or poultry broth and let it continue cooking until it reaches its point.
    • 2 Pour the rice into the casserole, sauté a little with the chicken and its broth and add more broth up to the precise proportion (double the amount of broth as rice) and a few strips of roasted red pepper. If desired, color with saffron.
    • 3 Boil everything over high heat for 10 minutes and then for another 10 minutes over moderate heat. Remove from heat and let rest for 5 min.
      Serve in the same pot.

    NOTE: . The village pitu has darker and harder meat than the cultivated or farmed one. Its cooking time, therefore, is longer than that required by the farm..

    Asturian recipe books

    If you want to know first-hand Asturian recipes, simple but very delicious, we recommend buying the book «25 years of Guisanderas de Asturias» and the book "The Art of Cooking", written by the famous cook María Luisa García and currently republished.

    Text: © Ramón Molleda for Copyright Ramón Molleda

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