How to make the Traditional Chicken Porridge

Chicken Porridge is an Albanian traditional recipe, from the birthplace of Grandma Xheni. She has inherited this recipe from her own grandmother and always prepares it with love and nostalgia. It is a pretty simple recipe to be prepared. The key for its success is to find a high quality fresh chicken (like the one in the photo). Here I go with the recipe:

Ingredients: / Ingredientes:

  • 1 fresh chicken / 1 pollo fresco
  • 2 soup spoons of durum wheat flour / 2 cucharadas soperas de harina de trigo duro
  • some nuts / algunas nueces
  • 1 garlic cockroach / 1 cucaracha de ajo
  • 50 gr unsalted butter / 50 gr de mantequilla sin sal
  • Salt, white pepper. / Sal, pimienta blanca.

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Fresh chicken
Fresh Chicken divided into Portions
/ Pollo fresco dividido en porciones

Preparation: / Preparación:

Divide the chicken in portions (see the photo above) and put them in a pan with the unsalted butter. Fry the chicken on all sides and as soon as the chicken juice is evaporated, add cold water until the chicken in fully covered; regulate with salt and white pepper. Allow for the preparation to simmer until the chicken is soften. Remove from fire and leave aside covered.

Meanwhile, in a non-sticky pan add the durum wheat flour and fry it in moderate heat, by stirring continuously, until the wheat will turn into gold color.

Fry the durum wheat - Chicken Porridge recipe
Divida el pollo en porciones (vea la foto de arriba) y colóquelo en una sartén con la mantequilla sin sal. Fríe el pollo por todos lados y tan pronto como se evapore el jugo del pollo, agregue agua fría hasta que el pollo esté completamente cubierto; regular con sal y pimienta blanca. Permita que la preparación hierva a fuego lento hasta que el pollo se ablande. Retirar del fuego y dejar a un lado cubierto.
Mientras tanto, en una sartén no pegajosa, agregue la harina de trigo duro y fríalo a fuego moderado, revolviendo continuamente, hasta que el trigo se vuelva de color dorado.

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Remove the pan from the fire and slowly pour on it the chicken broth, until it reaches the right thickness (juicy enough to be considered a consistent soup). Put the pan back to moderate fire and add suppressed garlic and thick-cankered nuts.

Finish preparation of porridge in the pan -Chicken Porridge recipe
Retire la sartén del fuego y vierta lentamente sobre el caldo de pollo, hasta que alcance el grosor adecuado (lo suficientemente jugoso como para ser considerado una sopa consistente). Vuelva a poner la sartén a fuego moderado y agregue ajo molido y nueces molidas.

As soon as the preparation come to boil, pour it an a baking-pan. Add the chicken portions and put it on pre-heated oven for 40 minutes at 250.

Chicken Porridge ready to enter in the oven.
Tan pronto como la preparación hierva, viértala en una fuente para hornear. Agregue las porciones de pollo y póngalo en el horno precalentado durante 40 minutos a 250.

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The preparation is ready as soon as the chicken is roasted on the surface. This particular recipe does not require to turn the meat on the other side.

Finished Chicken Porridge recipe, just taken out of the oven.
La preparación está lista tan pronto como el pollo esté asado en la superficie. Esta receta en particular no requiere voltear la carne del otro lado.

Grandma Xheni’s Recipe for Chicken Porridge should be served immediately not to allow to create the unpleasant layer, that preparations with wheat flour tend to create. You may serve this dish in soup plates or soup bowls, serving one portion of chicken with the porridge aside.

Bon Appetite!

Chicken Porridge served.
La receta de gachas de pollo de la abuela Xheni debe servirse inmediatamente para no crear la capa desagradable que las preparaciones con harina de trigo tienden a crear. Puede servir este plato en platos de sopa o platos de sopa, sirviendo una porción de pollo con la papilla a un lado.
¡Buen provecho!

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