Pollo en Pepitoria (Chicken in Almond Sauce)

Method10 steps · about 1 hr

1. 1

   Step 1: Have the onion diced and garlic peeled. Heat the ¼ cup chicken-browning oil in a large, heavy skillet over medium heat.

   Uses ¼ cup extra virgin olive oil, for browning the chicken

2. 2

   Step 2: Season all the chicken thighs with some salt and black pepper. Brown briefly on both sides in the hot skillet, working in uncrowded batches if needed. Lift the browned chicken onto a plate, leaving the pan oil behind, and lower the heat.

   Uses Heated chicken-browning oil · 4–6 large raw chicken thighs with skin · Salt, for initial seasoning and finishing to taste · Black pepper, for initial seasoning and finishing to taste

3. 3

   Step 3: Add the diced onion (1) to the oil left in the skillet. Sauté for about 5 minutes, stirring until golden, then pour in the 1 cup white wine.

   Sauté the onion · 5 minUses Pan oil only; the browned thighs are reserved separately · 1 large onion, diced · 1 cup dry white wine

4. 4

   Step 4: Return all the browned chicken and plate juices to the onion and wine. Add the 2 cups chicken stock, both bay leaves (2) and the cinnamon (½ tsp). Bring to a gentle simmer and cover. Begin a 25-minute covered simmer, turning the chicken halfway through; use the first 12½-minute timer while preparing the eggs and almonds in the following steps.

   First half of the covered simmer · 13 minUses Golden onion, pan oil and white wine · All browned thighs and plate juices; pan oil is already in the onion sauce · 2 cups ready chicken stock · 2 bay leaves · ½ tsp ground cinnamon

5. 5

   Step 5: While the chicken simmers, separate the yolks and whites of all four ready hard-boiled eggs. Reserve the yolks for the sauce, dice the whites and set them aside for the garnish.

   Uses 4 ready hard-boiled eggs, peeled

6. 6

   Step 6: In a separate frying pan, heat the 2 tbsp almond-and-garlic (6 cloves) oil. Fry all the garlic and raw blanched almonds (½ cup) until golden, watching closely to prevent burning, then lift them out and drain on paper towels.

   Uses 2 tbsp olive oil, for separately frying the almonds and garlic · 6 cloves garlic, peeled · ½ cup raw blanched almonds, without skins

7. 7

   Step 7: When the first 12½-minute simmer timer ends, turn all the chicken thighs. Cover again and continue the gentle simmer for the remaining 12½ minutes, completing the original 25-minute covered phase. Prepare the paste while this second half runs.

   Second half of the covered simmer · 13 minUses Chicken simmering in onion, wine, stock and spices

8. 8

   Step 8: Blend the drained golden almonds and garlic with all four reserved egg yolks into a thick paste. If needed, spoon in a little of the simmering chicken liquid to help it blend; keep the rest of the stew in the skillet.

   Uses All drained almonds and garlic; unused frying oil stays separate · All four yolks from the four hard-boiled eggs · Only a little chicken cooking liquid if needed for blending

9. 9

   Step 9: After the full 25-minute covered phase is complete, stir the entire almond-and-yolk paste into the remaining stew and add the pinch of saffron. Simmer uncovered for about 15 minutes, stirring frequently, until the sauce is thick and every thigh is tender and reaches at least 74°C/165°F in its thickest part away from bone. Continue as needed to reach those endpoints.

   Thicken the almond sauce and finish the chicken · 15 minUses Chicken and cooking liquid left in the skillet after any small blending draw · Almond, garlic and egg-yolk paste with any blending liquid · 1 pinch saffron threads

10. 10

    Step 10: Remove the bay leaves. Taste and add more salt and black pepper only if needed. Divide the chicken and sauce into four portions and garnish with all the reserved diced egg whites. Serve with ready cooked rice if desired.

    Uses Cooked chicken in thick almond, yolk and saffron sauce · Salt, for initial seasoning and finishing to taste · Black pepper, for initial seasoning and finishing to taste · All whites from the four hard-boiled eggs · Ready cooked rice, to serve alongside, optional