Spanish · chicken

Pollo en pepitoria

Name: Pollo en pepitoria
Yield: 4 servings
Cuisine: Spanish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Saffron
Extra Virgin Olive Oil4 tbsp
Garlic Clove6
Almonds35 g
Stale bread30 g
Parsley2 tbsp
Chicken Thighs8
Onion1
Carrots1
Celery1
Dry sherry250 ml
Chicken Stock350 ml
Cinnamon Stick1
Cloves
Bay Leaves2
Egg2
Almonds2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
2
Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
3
Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.

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