Chicken
Authentic Pollo en pepitoria
This version of Authentic Pollo en pepitoria is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
16 Min Prep
🔥
38 Min Cook
🍽️
3 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 dish with 75ml of just-boiled liquid.
2
swirl around and set aside.
3
burning up 2 tbsp of the coat in a broad, shallow casserole dish.
4
prepare the garlic until pale gold in colour, then introduce 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
burning up 2 more tbsp of the coat in the wok and brown the chicken all over, seasoning as you prepare.
7
Put in a dish and set aside.
8
step 3
Remove all but about 2 tbsp of chicken fat from the wok and prepare the shallot, carrot and celery until golden.
9
introduce the sherry, stirring to dislodge any brown bits that have stuck to the wok.
10
transfer in the stock and the saffron (with its liquid), and bring to the bring to a low-boil, then turn the burning up down to a low-boil.
11
introduce the spices and bay leaves, and put the chicken back in the wok with any juices.
12
essence and gently prepare the chicken for about 40 mins with the lid on.
13
step 4
Transfer the chicken to a dish again, leaving the condiment dip in the wok, and seal with foil to keep toasty.
14
Remove the yolks from the eggs and roughly chop the whites.
15
Mash the egg yolks in a small dish and gradually incorporate in a couple of tbsp of the condiment dip.
16
Bring the remaining condiment dip to the bring to a low-boil to reduce a bit (you want it to just coat the chicken), then turn the burning up down.
17
Remove the bay and cinnamon stick.
18
introduce the egg yolks and prepare for a few mins until the mixture has thickened.
19
swirl around in the almond mixture that you made earlier (this will thicken the condiment dip, too).
20
Put the chicken back in the wok and burning up it for about 3 mins, spooning the condiment dip over it.
21
essence to essence.
22
step 5
Scatter over the extra parsley, the almonds pieces and the cut up egg whites (if you’re going to use them).
23
You can offer 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
54 mins
54 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
38 minsTotal Time
54 minsMaster Chef
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