Pollo en pepitoria

Name: Pollo en pepitoria
Prep time: 23 min
Cook time: 45 min
Total time: 1 h 8 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Pinch saffron; ¼ cup extra virgin olive oil; 6 garlic cloves; 1 ¼ oz almonds; 1 oz stale bread; 2 tbsp parsley; 8 chicken thighs; 1 onion; 1 carrot; 1 celery; 1 cup + 1 tbsp dry sherry; 1 ⅓ cups + 2 tbsp chicken stock; 1 cinnamon stick; Pinch clove; 2 bay leaves; 2 eggs; 2 tbsp almonds

A Spanish dinner made with chicken. Ready in about 1 hour 8 minutes. Difficulty: medium.

23 minPrep (about)
45 minCook (about)
1 hr 8 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

10 chicken thighs

Fresh & other

8 garlic cloves
1 ½ oz almonds
1 ⅓ oz stale bread
1 onion
1 carrot
1 celery
1 ¼ cups + 1 tbsp dry sherry
1 ¾ cups + 1 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
Pinch clove
3 eggs
2 ½ tbsp almonds

Sauces & oils

¼ cup + 1 tbsp extra virgin olive oil

Spices & seasonings (4): saffron, parsley, cinnamon stick, bay leaves

Pinch saffron
2 ½ tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
1 cinnamon stick
3 bay leaves

How to make it

Steps in our own plain words.

Put the saffron in a little bowl with ¼ cup + 1 tbsp of -boiled water.
Stir.
Set aside.
Heat 2 ½ tbsp of your oil in a broad, shallow baking dish.
Heat the garlic until pale gold in colour.
Add your blanched almonds plus bread, and continue to fry till everything is golden.
Tip in a food processor using some salt plus pepper and the parsley, and whizz together.
Heat 3 more tbsp of your oil in the pan.
Brown your chicken all over, seasoning as you cook.
Put in a bowl.
Set aside.
Remove all but around 2 ½ tbsp of chicken fat from your pan.
Cook the celery, carrot and onion until golden.
Add your sherry, stirring.
Do it to dislodge any brown that have stuck to the pan.
Pour in the stock and the saffron.
Bring to the boil.
Turn the heat down to a simmer.
Add the spices and bay leaves.
Put your chicken back in your pan with any juices.
Season and cook the chicken for around 40 mins with the lid on.
Move your chicken to a bowl again, leaving your sauce in the pan.
Cover with foil to keep warm.
Remove your yolks from your eggs and roughly chop the whites.
Mash the egg yolks in a little bowl and gradually mix in 2 tbsp of the sauce.
Bring the rest of the sauce to your boil to reduce a bit.
Turn the heat down.
Remove the bay and cinnamon stick.
Add the egg yolks.
Cook for some mins until the mixture has thickened.
Mix in the almond mix that you made earlier.
Put the chicken back in the pan.
Heat it for around 3 mins, spooning the sauce over it.
Season to taste.
Scatter over the chopped egg whites, the almonds pieces and the extra parsley.
Dish up this straight from your dish with some rice, if you like.