Pollo en pepitoria with almond and hard-boiled egg sauce
Chicken simmers in a lemony broth before a paste of almonds, fried bread, cooked egg yolks and saffron thickens the sauce.
Active time45 min
Cooking1 h 15 min
Total1 h 30 min
Add to my week
Loading your week…
Ingredients
- 8 g garlic
- 250 g onions
- 5 g fresh parsley
- 2 whole medium eggs in shells
- 1400 g jointed chicken with skin and bones
- 15 g unsalted blanched almonds
- 600 ml prepared chicken stock
- 0.2 g ground cinnamon
- 0.2 g ground cumin
- 50 ml olive oil
- 30 ml lemon juice
- ≈ ¼ tsp ground black pepper
- 0.05 g saffron threads
- 4 g fine salt
- 30 g sliced wheat bread
- 0.2 g whole cloves
Preparation
Peel and slice the onion. Heat 30 ml oil in a shallow casserole that fits the chicken without excessive empty space and soften the onion for about 8 min. Season the chicken with salt and pepper, add it and lightly brown for about 8 min, turning. Work in batches if the pieces cannot fit without overlapping.
250 g onions1400 g jointed chicken with skin and bones50 ml olive oil≈ ¼ tsp ground black pepper4 g fine salt- knife
- board
- shallow casserole
- tongs
- spoon
Add cinnamon, cumin, lemon juice and stock. Enclose the cloves in a spice infuser and place in the liquid. Bring to a simmer, cover and cook gently for about 40 min, turning the pieces halfway through. Prepare the eggs and thickening paste while this simmers.
600 ml prepared chicken stock0.2 g ground cinnamon0.2 g ground cumin30 ml lemon juice0.2 g whole cloves- casserole
- lid
- spice infuser
- tongs
Lower the eggs gently into simmering water and cook for about 10 min. Cool in cold water for about 3 min, then peel. Separate the yolks and whites. Finely chop the whites and save the yolks for the mortar. Discard the cooking and cooling baths.
2 whole medium eggs in shells- saucepan
- spoon
- bowl
- knife
- board
Peel the garlic. Heat the remaining 20 ml oil in a small skillet. Gently fry the garlic, bread and almonds until pale golden, about 4 min, turning and removing each item as it browns. Dice the bread and roughly chop the garlic and almonds. Pound them in a mortar with the cooked yolks and saffron. Loosen the paste with a little cooking liquid taken from the casserole.
8 g garlic15 g unsalted blanched almonds0.05 g saffron threads30 g sliced wheat bread- small skillet
- tongs
- knife
- board
- mortar
- pestle
- spoon
Wash, dry and snip the parsley. Remove the spice infuser. Gently stir the thickening paste, chopped whites and parsley into the casserole. Simmer for about 4 min to thicken. Check the chicken flesh at the centre without touching a bone: 75 °C for 30 s. Continue gently if needed. Serve the chicken with its sauce.
5 g fresh parsley- casserole
- spoon
- knife
- board
- probe thermometer
- serving dish
Allergens
- Celery
- Eggs
- Gluten
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration