Pollo en Pepitoria - Spanish Chicken with Saffron and Almond Sauce

© 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!