Pollo en pepitoria

Chicken · Spanish classic.

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

Method

1. Bring to a boil — Put the saffron in a small bowl with 75ml of just-boiled water.
2. Stir — Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish.
3. Fry — Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden.
4. Continue cooking — Tip into a food processor with some salt and pepper and the parsley, and whizz together.
5. Season — Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook.
6. Continue cooking — Put in a bowl and set aside. Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden.
7. Stir — Add the sherry, stirring to dislodge any brown bits that have stuck to the pan.
8. Bring to a boil — Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer.
9. Add ingredients — Add the spices and bay leaves, and put the chicken back in the pan with any juices.
10. Season — Season and gently cook the chicken for about 40 mins with the lid on.
11. Cover and cook — Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm.
12. Prep and chop — Remove the yolks from the eggs and roughly chop the whites.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón