Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
871 kcal
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Course
Main Course
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Cuisine
Spanish
Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce)
Description
Pollo en Pepitoria combines bone-in or boneless chicken thighs with a sauce that highlights saffron, almond, and egg yolks. The preparation starts by making a picada from toasted bread, garlic, almonds or almond meal, saffron threads, and water, blended together with hard-boiled egg yolks to create a smooth, flavorful paste. The chicken is seasoned, lightly floured, and browned before being cooked with onions, bay leaves, white wine, and chicken stock. The picada is incorporated to thicken and flavor the sauce, resulting in a tender chicken dish with a creamy, nutty sauce accented by earthy saffron and garlic. This method produces a well-balanced sauce that coats the chicken pieces evenly.
Traditionally served as a main course, Pollo en Pepitoria's rich sauce is often accompanied by bread or rice to soak up its flavors. The combination of almond and egg yolks in the picada adds depth and silkiness, setting this recipe apart from typical braised chicken dishes. The balance of saffron's subtle aroma and the sauce's savory richness offers a distinct culinary experience rooted in Spanish cuisine.
The recipe can accommodate either bone-in, skin-on dark meat or boneless, skinless thighs without losing its character. Adjusting the thickness of the sauce is possible by adding extra broth or water if the picada yields a thicker consistency due to the bread type used. Covering the pan towards the end of cooking helps retain moisture and prevents over-reduction. Using blanched almonds or almond meal offers flexibility depending on pantry supplies. These practical considerations ensure a successful dish with a creamy and flavorful sauce.
Ingredients
- 2 egg hard-boiled
- 4 tablespoons extra-virgin olive oil
- 4 garlic roughly chopped, cloves
- 2 baguette day old or toasted, small slices; or 1 ½ slices ciabatta
- 15 almonds or 18 grams almond meal/flour, blanched
- 1 pinch saffron threads
- 2 to 3 tablespoons water
- 2 ¼ pounds chicken thigh or 1 ¾ pounds boneless skinless thighs, bone-in, skin-on; and/or drumsticks
- salt freshly ground
- black pepper freshly ground
- all-purpose flour for dredging
- 1 onion finely chopped, medium
- 2 bay leaf small
- 1 cup white wine dry
- 2 cups chicken stock or broth
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
- Use bone-in, skin-on chicken thighs or drumsticks for traditional flavor, but boneless skinless thighs also work well.
- The density of the bread affects sauce thickness; adjust with broth or water as needed during cooking.
- Cover the pan in the later stages of cooking to prevent the sauce from over-reducing and keep the chicken moist.
- Employ blanched almonds or almond meal to simplify preparing the picada paste.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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