Throwing away leftovers after making homemade broth is a real shame. In fact, in an Italian family kitchen, nothing is ever wasted. When we prepare a chicken stock, the carcasses still hold plenty of tasty meat. That is why these scraps deserve a second life at the table.
In Rome, there is a classic leftover recipe called picchiapò. Traditionally, this dish is cooked with the beef from the Sunday broth. However, this chicken picchiapò proves that poultry has the same dignity. Furthermore, we achieve a very mellow, tender, and comforting result.
To start, we prepare a patient soffritto of sweet onion and concentrated tomato paste. We also add a touch of chili pepper to give the stew character. In this way, we recover all the juiciness of a humble meat. Finally, we can enjoy this dish served on a plate or inside a crusty bread.
Let’s get to the stove!
Contents
Watch the video with all the steps
Below you can see the video with all the steps of the recipe. In fact, you will be able to prepare chicken picchiapò in the easiest way. If you haven’t already, subscribe to my YouTube channel so you don’t miss anything. Don’t forget to follow me on Instagram! Also, I share many special Italian cooking tricks there.
Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 30 min
- 225 g shredded chicken (from the broth carcasses)
- 200 g grated or crushed tomato
- 1/2 medium onion, julienned
- 60 ml homemade chicken broth
- 1/2 cayenne or chili pepper (optional)
- Generous extra virgin olive oil
- Salt and freshly ground black pepper
- Fresh chopped parsley
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare chicken picchiapò
Rescue the meat from the carcasses
First, we clean the carcasses with our hands and with plenty of patience. This way, we carefully remove the excess skin. Then, we feel the bones to separate all the clean meat. It seems like a humble and laborious task. However, from eight carcasses, you get more than two hundred grams of lean meat. Consequently, we obtain a fantastic base for cooking.
Prepare the soffritto with onion and broth
Start by heating a good splash of extra virgin olive oil in a pan. Next, add the julienned onion, the cayenne, and plenty of salt. We want to poach the vegetables slowly and without rushing. For this reason, we add a few spoonfuls of chicken broth while we cook over low heat. In this way, the liquid evaporates slowly. As a result, the onion remains very tender, mellow, and translucent.
Reduce the tomato to concentrate flavors
Then, incorporate the crushed tomato into the pan along with another pinch of salt. Stir well and let it cook over low heat for twenty minutes. It is essential to have patience in this step. In fact, the water must evaporate completely. This is how we get the sauce to be thick, shiny, and tasty.
Integrate the shredded chicken
When the sauce is ready, add the shredded chicken meat. Mix everything very gently. Also, cook over low heat for only eight to ten minutes. This way, the meat fibers absorb all the aromas of the soffritto. If you notice the mixture is dry, add a couple of extra spoonfuls of hot broth.
Serve and enjoy
Turn off the heat and sprinkle fresh chopped parsley on top. For those who love spicy food, we also add freshly ground black pepper. Finally, finish with a generous drizzle of raw extra virgin olive oil.
You can serve this stew in a deep plate with potatoes or white rice. Likewise, in Rome, it is very typical to eat it in a sandwich. To do this, open a rustic, toasted bread. Then, dress both sides of the bread with extra virgin olive oil and black pepper. Finally, fill the bread with the hot meat and enjoy.
Tricks and tips for a perfect result
Compensate for the lack of salt in the broth
Homemade chicken stocks are usually cooked without salt. Therefore, the cooked meat remains very bland and loses fat in the water. Because of this, the soffritto must be generous with extra virgin olive oil. Also, it is advisable to add enough salt to return all the flavor to the chicken.
Patience with the poached onion
The trick of watering the onion with broth prevents the vegetables from burning. In this way, the pieces do not toast ahead of time. Likewise, the onion melts slowly into the tomato sauce. As a consequence, it provides a mild sweetness that balances the acidity.
Just the right time in the pan
Remember that the chicken meat is already cooked. Therefore, you should not prolong the final cooking for more than ten minutes. If you cook it for too long, the meat will be dry and tough. Instead, with just a few minutes, it will remain tender and juicy.
The secret of the Roman sandwich
If you decide to eat the stew in a sandwich, don’t skip dressing the bread. First, spread a drizzle of olive oil on the crumb. Then add freshly ground black pepper on both sides. This way, the bread absorbs the hot juices of the meat better.
Frequently Asked Questions
What does picchiapò mean and what is its origin?
Picchiapò is a historic dish of popular Roman cuisine. It was born to recycle the boiled beef from the festive broth. Therefore, it is sautéed in a dense sauce of onion and tomato with chili pepper.
Can it be prepared with other meat leftovers?
Yes, this recipe works wonderfully with any cooked meat. For example, you can use leftover chicken, hen, beef, or pork from the stew.
Is it essential for it to be spicy?
The spicy touch of the cayenne provides the traditional character of the dish. However, you can omit the chili pepper if you are cooking for children.
How to store leftover chicken picchiapò?
Keep it in an airtight container in the fridge for two or three days. Also, when heating it in the pan, you can add a little broth to restore its juiciness.
Does this preparation work as a pasta sauce?
This preparation works great with short pasta like rigatoni or penne. In fact, the shredded meat and thick tomato adhere to the pasta wonderfully.
Related recipes you will love
If you like traditional Italian dishes full of flavor and homemade solutions, I recommend you discover these recipes from the blog:
- Pasta with tomato and basil: the secret to a perfect tomato sauce with few ingredients.
- Bolognese lasagna: the Italian Sunday classic with an unforgettable ragù.
- Pasta with broccoli: another fantastic idea to transform simple vegetables into a tasty dish.
Enjoy your chicken picchiapò!
Authentic cooking consists of using every ingredient without throwing anything away. In this way, we transform humble leftovers into a dish worthy of a party. Therefore, encourage yourself to prepare this stew the next time you make homemade broth. Then tell me in the comments how you decide to serve it at home.
If you liked this recipe, subscribe to my YouTube channel so you don’t miss anything. You can also follow me on Instagram to learn more traditional cooking tricks. Also, share your photos on social media, because I will love to see the result.
Enjoy your meal!
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The card
Chicken Picchiapò
Ingredients
- 225 g shredded cooked chicken
- 200 g grated or crushed tomato
- 1/2 medium onion, julienned
- 60 ml homemade chicken broth
- 1/2 cayenne pepper
- Extra virgin olive oil to taste
- Salt to taste
- Ground black pepper to taste
- Fresh chopped parsley to taste
Instructions
- Shred the meat from the broth carcasses, removing bones and skin remains
- Cut the onion into julienne strips
- Heat a generous splash of extra virgin olive oil in the pan
- Add the sliced onion with a generous pinch of salt
- Cook over medium heat until it begins to soften
- Pour in part of the chicken broth and lower the heat so the onion poaches slowly
- Add the chopped cayenne pepper and sauté for a few moments
- Incorporate the crushed tomato with another pinch of salt
- Cook over low heat for about 20 minutes until the sauce reduces and becomes well concentrated
- Add the shredded chicken to the pan and stir carefully
- Cook for 8 to 10 minutes over low heat so the meat absorbs the sauce
- Add a few more spoonfuls of chicken broth if the stew is too thick
- Turn off the heat and sprinkle with fresh chopped parsley
- Finish with freshly ground black pepper and a drizzle of raw extra virgin olive oil
- Serve hot on a plate or inside toasted bread seasoned with oil and pepper
