Traditional Spanish Braised Chicken (Pollo en Pepitoria)
A traditional Spanish classic from the Castile and León region made with tender braised chicken. This comforting dish is naturally dairy-free and offers a rich source of protein and healthy fats from almonds. It pairs perfectly with a side of fluffy white rice or roasted potatoes for a cozy weeknight meal. The savory braising liquid is balanced with aromatic saffron and toasted nuts, creating a deeply textured and complex sauce.
Ingredients
Main Ingredients
Aromatics & Sauce
Method
Brown the Chicken
Heat olive oil in a large casserole dish over medium heat.
Dust the chicken pieces lightly in flour, shaking off excess, and sear until golden brown on all sides.
Remove the chicken from the pan and set aside.
Build the Base
Sauté the chopped onion and minced garlic in the same pan until soft and translucent.
Stir in the ground almonds, saffron strands, cinnamon, and bay leaf, cooking for two minutes until aromatic.
Simmer & Emulsify
Return the browned chicken to the pan, pour in the white wine, and allow to reduce by half.
Pour in the chicken stock, season with salt and pepper, cover, and simmer gently over low heat for 35 to 40 minutes until the chicken is tender.
Separate the yolks from the hard-boiled eggs and mash them into a smooth paste. Chop the whites and reserve for garnish.
Whisk a ladleful of the hot cooking liquid into the mashed egg yolks, then stir this mixture back into the casserole dish during the final minutes of cooking to thicken the sauce.
Remove from heat, let rest for 5 minutes, then garnish with the chopped egg whites and fresh parsley before serving.
Chef's Notes
Let the dish rest for a few minutes before serving to allow the rich, aromatic flavors to deepen.