Pollo en pepitoria Step By Step

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

step 1 Put the saffron in a small dish with 75ml of just-boiled aqua.

agitate and set aside.

mildly hot 2 tbsp of the cooking oil in a broad, shallow casserole dish.

bake the garlic until pale gold in colour, then transfer in the blanched almonds and bread, and continue to sauté until everything is golden.

Tip into a food processor with some seasoning and pepper and the parsley, and whizz together.

step 2 mildly hot 2 more tbsp of the cooking oil in the pot and brown the chicken all over, seasoning as you bake.

Put in a dish and set aside.

step 3 Remove all but about 2 tbsp of chicken fat from the pot and bake the bulb veggie, carrot and celery until golden.

transfer in the sherry, stirring to dislodge any brown bits that have stuck to the pot.

transfer in the stock and the saffron (with its aqua), and bring to the bubble, then turn the mildly hot down to a stew.

transfer in the spices and bay leaves, and put the chicken back in the pot with any juices.

taste and gently bake the chicken for about 40 mins with the lid on.

step 4 Transfer the chicken to a dish again, leaving the gravy in the pot, and put a lid on with foil to keep mildly hot.

Remove the yolks from the eggs and roughly chop the whites.

Mash the egg yolks in a small dish and gradually toss together in a couple of tbsp of the gravy.

Bring the remaining gravy to the bubble to reduce a bit (you want it to just coat the chicken), then turn the mildly hot down.

Remove the bay and cinnamon stick.

transfer in the egg yolks and bake for a few mins until the mixture has thickened.

agitate in the almond mixture that you made earlier (this will thicken the gravy, too).

Put the chicken back in the pot and mildly hot it for about 3 mins, spooning the gravy over it.

taste to palate.

step 5 Scatter over the extra parsley, the almonds pieces and the cut up egg whites (if you’re going to use them).

You can offer this straight from the dish with some rice, if you like.

Master Chef

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Pollo en pepitoria Step By Step

12 Min Prep

42 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Pollo en pepitoria Step By Step

12 Min Prep

42 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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