Chicken
How To Make Pollo en pepitoria
Learn how to prepare How To Make Pollo en pepitoria with this simple recipe. Perfect for Chicken and ideal for Spanish lovers....
⏱️
7 Min Prep
🔥
12 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- Pinch Saffron
- 4 tbsp Extra Virgin Olive Oil
- 6 Garlic Clove
- 35g Almonds
- 30g Stale bread
- 2 tbs chopped Parsley
- 8 Chicken Thighs
- 1 chopped Onion
- 1 chopped Carrots
- 1 chopped Celery
- 250ml Dry sherry
- 350ml Chicken Stock
- 1 Cinnamon Stick
- Pinch Cloves
- 2 Bay Leaves
- 2 Egg
- 2 tblsp Almonds
Instructions
1
step 1
Put the saffron in a small container with 75ml of just-boiled moisture.
2
mix gently and set aside.
3
bring to temperature 2 tbsp of the cooking oil in a broad, shallow casserole dish.
4
make the garlic until pale gold in colour, then mix in the blanched almonds and bread, and continue to shallow fry until everything is golden.
5
Tip into a food processor with some table salt and pepper and the parsley, and whizz together.
6
step 2
bring to temperature 2 more tbsp of the cooking oil in the cooking vessel and brown the chicken all over, seasoning as you make.
7
Put in a container and set aside.
8
step 3
Remove all but about 2 tbsp of chicken fat from the cooking vessel and make the bulb veggie, carrot and celery until golden.
9
mix in the sherry, stirring to dislodge any brown bits that have stuck to the cooking vessel.
10
stream in in the stock and the saffron (with its moisture), and bring to the heat to boiling point, then turn the bring to temperature down to a bubble gently.
11
mix in the spices and bay leaves, and put the chicken back in the cooking vessel with any juices.
12
masala condiment and gently make the chicken for about 40 mins with the lid on.
13
step 4
Transfer the chicken to a container again, leaving the condiment dip in the cooking vessel, and wrap with foil to keep mildly hot.
14
Remove the yolks from the eggs and roughly chop the whites.
15
Mash the egg yolks in a small container and gradually combine in a couple of tbsp of the condiment dip.
16
Bring the remaining condiment dip to the heat to boiling point to reduce a bit (you want it to just coat the chicken), then turn the bring to temperature down.
17
Remove the bay and cinnamon stick.
18
mix in the egg yolks and make for a few mins until the mixture has thickened.
19
mix gently in the almond mixture that you made earlier (this will thicken the condiment dip, too).
20
Put the chicken back in the cooking vessel and bring to temperature it for about 3 mins, spooning the condiment dip over it.
21
masala condiment to palate.
22
step 5
Scatter over the extra parsley, the almonds pieces and the minced egg whites (if you’re going to use them).
23
You can enjoy this straight from the dish with some rice, if you like.
Recipe Information
Cuisine
Spanish
Spanish
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
19 mins
19 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
12 minsTotal Time
19 minsMaster Chef
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