Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce)

Name: Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce)
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 2 hard-boiled eggs; 4 tablespoons extra-virgin olive oil; 4 garlic gloves; 2 small slices baguette or 1 ½ slices ciabatta; 15 blanched almonds; 1 pinch saffron threads; 2 to 3 tablespoons water; 2 ¼ pounds bone-in skin-on chicken thighs and/or drumsticks; Salt and freshly ground black pepper; all-purpose flour; 1 medium onion; 2 small bay leaves; 1 cup dry white wine; 2 cups chicken stock or broth

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings
4 servings
Calories
871 kcal
Course
Main Course
Cuisine
Spanish

Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce)

Megan Mendez

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Pollo en Pepitoria is a classic Spanish braised chicken recipe featuring a delectable thick sauce. This cozy dish is perfect for fall and winter. Serve it simply with a side of rice for a comforting and satisfying meal.

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Ingredients

Servings

2 hard-boiled eggs
4 tablespoons extra-virgin olive oil
4 garlic gloves, roughly chopped
2 small slices baguette or 1 ½ slices ciabatta, day old or toasted
15 blanched almonds (or 18 grams almond meal/flour)
1 pinch saffron threads
2 to 3 tablespoons water
2 ¼ pounds bone-in skin-on chicken thighs and/or drumsticks (or 1 ¾ pounds boneless skinless thighs)
Salt and freshly ground black pepper
all-purpose flour for dredging
1 medium onion, finely chopped
2 small bay leaves
1 cup dry white wine
2 cups chicken stock or broth

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Instructions

Peel the eggs and remove and reserve the yolks. Roughly chop the whites and set aside.
To make the picada: In a small skillet, heat 1 tablespoon of the olive oil over medium heat and add the garlic, cooking until it is golden and fragrant, about 1 minute. Remove and reserve. Next, add the bread and fry until golden, turning as needed, about 2 to 3 minutes.
Add the garlic, fried bread, almonds (or almond flour), saffron, and 2 tablespoons water to a small food processor and grind using quick pulses, checking after each pulse for desired consistency, and scraping down the sides of the bowl as needed. Next, add the reserved egg yolks and process again until smooth. If needed, add the last tablespoon of water to yield a smooth mixture. Set aside.
To prepare the chicken: In a cazuela, heavy casserole, large sauté pan, or deep skillet, heat 2 tablespoons of the olive oil over medium heat. Season the chicken with salt and pepper, lightly dredge in flour, and cook until golden, turning as needed, about 8 minutes. Transfer the chicken to a platter.
To the same skillet, add 1 tablespoon olive oil, the onion, and the bay leaves. Reduce the heat to medium-low and cook until the onion is soft and nearly translucent, about 6 minutes.
When the onion is ready, pour in the wine and stir to help deglaze the pan. Raise the heat to high, let the alcohol burn off for a couple minutes and the mixture to start bubbling. Add the picada and use a rubber spatula or silicone whisk to dissolve it completely into the wine mixture.
Next, add the seared chicken, turn to coat, and then pour in the stock. Bring to a simmer, then cook uncovered over low heat for about 45 to 50 minutes (moving the chicken pieces occasionally so they don't stick), or until the chicken is very tender but not falling off the bone and the sauce has thickened (if the sauce thickens too fast you may cover the chicken partway through cooking or add a bit more broth or water to loosen it up). Season to taste with salt and pepper, if needed.
To serve, divide the chicken among plates, cover with the sauce, and garnish with the reserved chopped egg white.

Notes

Traditionally, this dish uses bone-in, skin-on dark meat chicken parts such as thighs and/or drumsticks. I've made it this way in the past, but more recently tried it with boneless skinless chicken thighs and it was still delicious. Either would work.
The type of bread (and its density) can impact the thickness of your picada and thus the thickness of your sauce. If your sauce is on the thicker side you may thin it out with a bit more broth or water. You can also cover the skillet a bit later in the cooking process to prevent it from reducing further.
Use either whole blanched almonds (without skins) or do what I do and use some almond meal or almond flour if you have it on hand. It's already finely ground!
Adapted from Spain

Nutrition Information

Show Details

Calories 871kcal (44%) Carbohydrates 13g (4%) Protein 57g (114%) Fat 58g (89%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 344mg (115%) Sodium 424mg (18%) Potassium 107mg (3%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 871 kcal

% Daily Value*

Calories	871kcal	44%
Carbohydrates	13g	4%
Protein	57g	114%
Fat	58g	89%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	344mg	115%
Sodium	424mg	18%
Potassium	107mg	2%
Fiber	2g	8%
Sugar	2g	4%