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Asturian cuisine recipes are healthy, tasty, and incredibly diverse. They are an essential part of the Asturian gastronomic universe, characterized by a rich history, strong identity, deep-rooted traditions, exceptional quality of ingredients, and a prominent presence of both natural and human landscapes.
History and tradition undoubtedly contribute to the unmistakable and unique personality of Asturian cuisine, which takes on countless forms and flavors through hundreds of recipes of all kinds.
Within this culinary cosmos, you'll find timeless recipes that have been passed down from generation to generation, as well as innovative creations inspired by the creativity and expertise of their authors, always mindful of the defining features that shape the cuisine of Asturian landscapes.
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The result of the interaction of the various sources that nourish Asturian gastronomy is brilliant and distinctive, making cuisine in Asturias one of the main tourist attractions for both locals and foreigners.
Savoring the Natural Paradise through its multiple and excellent recipes is always a unique experience that takes you on a journey to unforgettable moments and emotions
Pitu de caleya stew
- Time: 3 hours 30 minutes
Ingredients
- A free-range chicken of about 4 kilos
- 3 onions
- 1 large green pepper
- 1 head of garlic and another 4 cloves of garlic for the marinade
- 1/2 litre of olive oil
- 1 small glass of cognac
- 1 1/2 glasses of white wine
- Chicken stock
- 1/2 kilo of potatoes
- Red peppers
- Salt
Preparation
Cut the chicken into pieces, season it and marinate it with the 4 cloves of garlic crushed in a mortar and pestle with 3 tablespoons of white wine for 2 hours.
In a casserole with 4 tablespoons of olive oil, fry the onions, the head of garlic (previously peeled) and the chopped green pepper. Meanwhile, fry the chicken in a frying pan with the remaining olive oil until the pieces are golden brown, remove and set aside. When the fried onion is golden brown, add the chicken to the pan and cover. Then add a glass of brandy and flambé, add a glass of white wine and cook until the alcohol has evaporated.
Cover with chicken stock, season and cook until the chicken is tender, about two and a half hours. Then remove the chicken pieces from the casserole and pass the vegetables with the resulting stock through a potato masher, return the chicken with its sauce to the casserole and leave to cook for a few minutes.
Serve with chips and red peppers.