Chicken in Pepitoria Sauce (Pollo en Pepitoria)
A classic Spanish pollo en pepitoria features chicken simmered in a rich, flavorful pepitoria sauce.
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Instructions
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Start boiling water for two eggs; cool, peel, and separate yolks after cooking.
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Cut chicken into 10 pieces and salt.
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Heat olive oil in a large pan, brown chicken, then set aside.
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Add chopped onions to the pan and sauté until translucent, then add garlic and cook for one minute.
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Return chicken to the pan; add white wine, chicken stock, bay leaf, and thyme. Cover and simmer for 25 to 30 minutes.
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Grind almonds, saffron, cinnamon, and the cooked egg yolks with a few tablespoons of pan stock to form a paste.
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Stir the almond-egg paste into the pan and simmer for another five minutes to thicken the sauce.
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Serve chicken with the pepitoria sauce over rice or fried potatoes.