© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
Pollo en pepitoria, or chicken in almond sauce, is a Spanish-inspired feast of chicken braised in saffron, almonds, bay leaves, nutmeg, broth and sherry. The unique sauce is enriched and thickened with almonds and 4 hard-boiled yolks. It’s nutty, creamy and so delectable that you don’t want to miss out.
Pepitoria refers to the meat, usually poultry and game birds, cut in piece, or only offal and enriched with hard-boiled egg yolks. Though almonds are a very common addition, but are not really a necessity.
Pollo en Pepitoria
adapted from
Delicious
- 1.2 kg Chicken thighs or drumsticks (or 4-5 legs)
- 60 ml Extra virgin olive oil, plus extra, to drizzle
- Sea salt and freshly milled black pepper
- 80 g Blanched whole almonds
- 1 Onion, coarsely chopped
- 5 Garlic cloves, finely chopped
- 80 ml Dry sherry
- 500 ml Chicken stock
- 2 Bay leaves
- 1/4 tsp Freshly grated nutmeg
- A large pinch of saffron threads
- 4 Eggs, hard-boiled, yolks and whites separated
- Coarsely chopped parsley, to serve
|
- Preheat oven to 200C/400F. Place chicken in a large bowl, drizzle with 1 tablespoon of olive oil and season with salt flakes and freshly ground black pepper. Toss well to combine.
- Heat a large oven safe frypan over high heat. Cook the chicken, turning occasionally, for 6-8 minutes, until browned all over. If you don’t have an oven safe pan, then use a regular pan to brown the chicken, then transfer to a baking dish that can hold the chicken pieces snugly in a single layer. Transfer the chicken to a plate and set aside.
- Reduce heat to medium. In the reserved pan, add almonds and cook, tossing frequently, for 4-6 minutes, until toasted. Transfer to a small bowl and cool to room temperature.
- Add remaining olive oil to the same pan with the onion and garlic and cook, stirring occasionally, over medium heat for 4-5 minutes, until onion begins to soften. Add the sherry and cook, stirring occasionally, for 2-3 minutes, until liquid is reduced by half. Return almonds to the pan with chicken stock, bay leaves, nutmeg and saffron. Bring to a simmer and cook for 5 minutes to combine flavours, then remove from heat.
- Remove the bay leaves and reserve for later. Pour the mixture into a narrow heatproof jug. Add egg yolks and use a stick blender to whiz to a smooth sauce. Season to taste.
- Pour the sauce evenly over chicken and return the bay leaves to the sauce. Roast for 45 minutes, or until chicken is cooked through and almond sauce is golden.
- To serve, finely grate egg whites and place in a small bowl. Divide chicken between plates and spoon over sauce. Scatter with grated egg whites and chopped parsley. Enjoy!
Posts
32 comments:
Looks so good -Christine cmlk79.blogspot.com
...Angie, this looks fabulous.
Mandel saft sounds like an interesting idea.
Oh! this is a recipe that I need to pass on to my DIL-she would love it. Thanks.
Una receta tradicional muy rica y práctica. Me gusta cómo la has preparado, con una salsa bien trabada que es característica propia.
That just increases my appetite!
Oh, I really need this today! Lovely 💖💖💖💖
Oh, it looks amazing💛💛💛💛💛
I would eat this salad.
I baked today: fit cheesecake, keto rolls with seeds and a banana, peanut butter and cocoa brownie. Have a good new week!
Looks amazing Angie, thanks for sharing another delicious recipe. Take care, have a wonderful week!
Never heard of this dish - it looks and sounds absolutely terrific!
delicious.... yummy
It looks delicious.
Oh my, that looks incredible! Thanks Angie!
Looks amazing. Your photos are super :-D
This Spanish dish looks great and so rich!
Gracias por la receta. Te mando un beso.
That does look really, really good!
Looks and sounds delicious.
All the best Jan
It look so delicious and perfect!!...you should win an award for your dishes!!........Abrazotes, Marcela
Too tired to cook tonight, so you are making me hungry with this post. :) This looks great Angie.
Looks delicious! The egg yolk sauce is such an interesting touch, and the grated egg whites on top add a great texture.
Another great recipe!
Tandy (Lavender and Lime) https://tandysinclair.com
Looks amazing, Angie! 😋
Happy Monday!
This dish looks absolutely fabulous, Angie. I am sure we don’t have saffron in the house, but I can arrange a bank loan to buy a little, and I think I might just give this one a try. Many years ago I spent time on a freighter off the West African coast and quite often we were served saffron rice. It was delicious but I always wondered whether it was actually saffron or some other ingredient that yellowed the rice. Either way it was something to look forward to and I ate with gusto!
That would be delicious Angie.
Hi Angie, Great looking entree! I would love to have chicken prepared like this. Hope all is well. Take Care, Big Daddy Dave
A unique blend of flavors!
Yummy!
Lots of great flavours here Angie. I love saffron!
I am definitely making this soon, as we prepare for our trip to Spain. I klove all the flavors in this!
Pollo en pepitoria - entirely new dish for me. The flavors must be very deep, and complex with use of saffron, nutmeg, almond sauce etc
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!