Pollo en Pepitoria

Instructions

1. 1

   Prepare Saffron and Almond Mixture

   15 min

   In a small bowl, add a pinch of saffron to 75ml of just-boiled water, allowing it to steep and release its flavor. Meanwhile, heat 2 tablespoons of extra virgin olive oil in a large casserole dish over medium heat. Sauté 6 minced garlic cloves until they achieve a pale golden hue, which should take about 2-3 minutes. Next, introduce 35g of blanched almonds and 30g of stale bread, frying them until they turn a rich golden brown, approximately 4-5 minutes. Carefully transfer this mixture to a food processor, season with salt and pepper, then add 2 tablespoons of chopped parsley and blend until smooth.

2. 2

   Brown the Chicken Thighs

   18 min

   In the same pan, pour in another 2 tablespoons of olive oil and heat over medium-high heat. Add 8 seasoned chicken thighs to the pan, ensuring they are in a single layer for even browning. Cook for about 5-7 minutes on each side until they develop a nice golden crust, then remove them from the pan and set aside, allowing the residual heat to maintain their warmth.

3. 3

   Cook Aromatics and Build Sauce

   18 min

   Retain about 2 tablespoons of chicken fat in the pan, then add 1 chopped onion, 1 chopped carrot, and 1 chopped celery. Sauté these vegetables over medium heat until they become golden and fragrant, approximately 5-6 minutes. Pour in 250ml of dry sherry, scraping up any browned bits from the bottom for added flavor, followed by 350ml of chicken stock and the saffron-infused water. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add in the spices: 1 cinnamon stick, a pinch of cloves, and 2 bay leaves. Return the browned chicken thighs to the pan along with any juices, cover, and let it cook for about 40 minutes, stirring occasionally.

4. 4

   Prepare Egg Mixture and Thicken Sauce

   19 min

   Once the chicken is fully cooked, carefully transfer it to a bowl, keeping the sauce warm in the pan. In a separate small bowl, separate the yolks from 2 eggs, chop the whites roughly, and mash the yolks. Mix a couple of tablespoons of the warm sauce into the yolks to temper them. Bring the sauce in the pan to a boil, allowing it to reduce and thicken until it coats the back of a spoon, then lower the heat. Remove the bay leaves and cinnamon stick, and stir in the egg yolks, cooking briefly until the sauce thickens further. Add the almond mixture to enhance the sauce's consistency, then return the chicken to the pan, heating for an additional 3 minutes while spooning the sauce over the chicken.

5. 5

   Garnish and Serve

   5 min

   To finish, garnish the dish with additional chopped parsley, 2 tablespoons of almond pieces, and the chopped egg whites if desired for added texture. Serve the Pollo en Pepitoria hot, ideally accompanied by rice to soak up the delicious sauce.