Pringá, second typical dish after the Andalusian stew
In previous articles I suggested making a very typical Spanish recipe, especially from the Andalusian part. This is the typical Andalusian stew, a very tasty and energetic poultry broth, for which chicken meat, bones and vegetables are used for its preparation.
Well, once the stew or broth is made, it is time to use the meat and vegetables, making a new recipe commonly known as 'pringá'. This is food, after a good plate of stew broth, but if we have enough, we can make some delicious recipes with it.
Ingredients
- 1 chicken drumstick.
- 2 potatoes
- 2 carrots
- Bacon from the pot.
Preparation
First of all, we will have to do a good Andalusian stew, with its meat, its bones and its vegetables. You can see this recipe by clicking on the link. When the hotStrain it, separating the meat and the bacon on one side, and the vegetables on the other, detaching ourselves from the bones.
Later, in a bowl, we will crumble the chicken meat and the bacon. To this, we will add the potato and the carrot mashed with a fork. In this way, we will achieve a kind of consistent mix, which is the so-called pringá.
Finally, we will serve a little in each plate for each diner or you can also serve it in a tough, becoming a rich tapa.
More information - Grandma's stew with croutons
More information about the recipe
Cooking time
Total time
Kilocalories per serving 370
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I know old clothes, all this in a pan with a little oil and garlic cloves
When I was little my mother made a pot and took out the pringå 'that we ate continually from the pot, mixing all the meats together with the black pudding and if there was any left over, for the sandwich the next day, how delicious…