Traditional Spanish Chicken Pepitoria

What does it include?

Ingredients

• 10 g saffron
• 25 ml extra virgin olive oil
• 8 cloves of garlic, minced
• 35 g blanched almonds
• 30 g stale bread
• 30 ml chopped fresh parsley
• 4 chicken thighs
• 1 medium onion chopped
• 1 chopped carrot
• 1 stalk of celery, chopped
• 250 ml dry sherry
• 350 ml chicken broth
• 1 bunch of cinnamon
• Nail pinch
• 2 bay leaves
• 4 hard boiled eggs
• 30 ml ground almonds

How to prepare it step by step?

Preparation

1. Place the saffron in 5 tablespoons of hot water and let it infuse for 10 minutes.
2. Heat the olive oil in a large, shallow frying pan over medium heat.
3. Add the chopped garlic and sauté until lightly golden, about 2 minutes.
4. Incorporate the blanched almonds and stale bread, frying until everything is golden brown, approximately 5 minutes.
5. Blend the garlic, almonds, bread, salt, pepper, and parsley in a processor until a smooth paste is formed.
6. In another pan, brown the chicken thighs over medium-high heat until well seared, about 5 minutes per side.
7. Add the onion, carrot, and celery to the pan, cooking until they are tender, around 8 minutes.
8. Pour in the sherry, allowing it to reduce for 3-4 minutes until slightly thickened.
9. Add the chicken broth, cinnamon stick, cloves, and bay leaves, bringing the mixture to a gentle simmer.
10. Stir in the almond paste and bread, mixing well, then cook over medium-low heat until the chicken is tender and the sauce has thickened, about 20 minutes.
11. Add the chopped hard-boiled eggs, season with salt and pepper, and serve hot.