Chicken Panada. Recipe
Chicken Panada is a traditional recipe that has been enjoyed for many years. It is a delicious dish that combines the flavors of boiled chicken with a creamy and flavorful soup-like consistency. In this recipe, the chicken is boiled until tender and then mashed into a paste along with the cooking liquid. The addition of seasonings like salt, nutmeg, and lemon peel adds depth and aroma to the dish. The result is a comforting and hearty meal that can be enjoyed on its own or served as a starter or side dish.
Fun fact: The term "panada" originated from the Latin word "panis" which means bread. Panada was originally a dish made with bread soaked in a liquid, often broth, to create a thick and comforting meal. Over time, different variations of panada emerged, including the chicken panada we know today.
Now, let's dive into the recipe:
- 1 whole chicken
- 1 quart of water
- Salt, to taste
- A pinch of nutmeg
- 1 small piece of lemon peel
1. Start by boiling the chicken: Place the whole chicken in a large pot and cover it with 1 quart of water. Bring the water to a boil over medium-high heat.
2. Cook the chicken: Once the water is boiling, reduce the heat to low and let the chicken simmer for about 45 minutes to an hour, or until it is cooked through. The chicken should be tender and the meat should easily come off the bone.
3. Remove the chicken from the pot: Using a slotted spoon or tongs, carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly.
4. Debone the chicken: Once the chicken is cool enough to handle, remove the skin and discard it. Next, cut off the white meat from the bones and set it aside. You can also shred the meat into smaller pieces if desired.
5. Pound the chicken into a paste: Transfer the cooked chicken into a mortar and pound it using a pestle until it forms a smooth paste. Add a small quantity of the cooking liquid to the mortar to help create a smoother consistency.
6. Season the chicken paste: Add salt, nutmeg, and the small piece of lemon peel to the chicken paste. These seasonings will enhance the flavor of the panada. Mix well until all the ingredients are fully incorporated.
7. Make the panada: Return the chicken paste to the pot with the remaining cooking liquid. Stir well to combine all the ingredients. Adjust the consistency by adding more cooking liquid if needed. The panada should be thicker than cream but still have a slightly soupy consistency.
8. Simmer the panada: Place the pot back on the stove over low heat and let the panada simmer gently for about 10-15 minutes. This will allow the flavors to meld together and ensure the panada is heated throughout.
9. Serve hot: Once the panada is heated, remove it from the heat and ladle it into serving bowls. It can be enjoyed as is or garnished with fresh herbs like parsley or chives. Serve it hot and enjoy!
Chicken Panada is a delightful dish on its own, but it can also be served as a starter or side dish. It pairs well with crusty bread or a side salad for a complete meal. Additionally, you can experiment with different seasonings and herbs to customize the flavor to your liking. For added richness, you can even stir in a dollop of cream or a pat of butter before serving. The possibilities are endless!
Similar recipe dishes to Chicken Panada include traditional bread panadas made with different fillings such as beef, fish, or vegetables. These variations often involve creating a filling mixture with cooked meats or vegetables, which is then encased in a bread dough pocket and baked until golden and crusty. These savory pastries are popular in many different cuisines and can be enjoyed as a meal or a snack.
In conclusion, Chicken Panada is a comforting and flavorful dish that has stood the test of time. Its simple yet satisfying flavors make it a favorite among many. So, gather your ingredients and give this traditional recipe a try. You won't be disappointed!