Chicken
Traditional Pollo en pepitoria Recipe
If you enjoy authentic Traditional Pollo en pepitoria Recipe cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
18 Min Prep
🔥
11 Min Cook
🍽️
2 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 aqua.
2
mix gently and set aside.
3
scalding up 2 tbsp of the coat in a broad, shallow casserole dish.
4
char 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 seasoning and pepper and the parsley, and whizz together.
6
step 2
scalding up 2 more tbsp of the coat in the wok and brown the chicken all over, seasoning as you char.
7
Put in a dish and set aside.
8
step 3
Remove all but about 2 tbsp of chicken fat from the wok and char the bulb greens, carrot and celery until golden.
9
introduce the sherry, stirring to dislodge any brown bits that have stuck to the wok.
10
stream in in the stock and the saffron (with its aqua), and bring to the bring to a bubble gently, then turn the scalding up down to a bubble gently.
11
introduce the spices and bay leaves, and put the chicken back in the wok with any juices.
12
augment the taste and gently char the chicken for about 40 mins with the lid on.
13
step 4
Transfer the chicken to a dish again, leaving the gravy in the wok, and seal 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 dish and gradually whiz in a couple of tbsp of the gravy.
16
Bring the remaining gravy to the bring to a bubble gently to reduce a bit (you want it to just coat the chicken), then turn the scalding up down.
17
Remove the bay and cinnamon stick.
18
introduce the egg yolks and char for a few mins until the mixture has thickened.
19
mix gently in the almond mixture that you made earlier (this will thicken the gravy, too).
20
Put the chicken back in the wok and scalding up it for about 3 mins, spooning the gravy over it.
21
augment the taste to notes.
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 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
29 mins
29 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
11 minsTotal Time
29 minsMaster Chef
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