Pepitoria chicken
Let's go with another classic from our cuisine, chicken in pepitoria, a stew enriched with hard-boiled egg yolk and almonds, usually made with chicken or hen.
Ingredients: 4-6 servings
Difficulty: easy Time: 30 minutes
Ingredients:
1 chicken, skinless and chopped (2 kg)
2 garlic 1 onion 150 ml dry sherry wine
1 liter of chicken broth Saffron threads
3 bay leaves Fresh parsley 20 g toasted almonds
2 boiled egg yolks
A handful of slivered almonds
Wheat flour
Extra virgin olive oil
Black pepper
Salt
Preparation:
Season a chopped, skinless chicken to your liking and coat it in flour.
We brown a couple of garlic over low heat, remove them and add the chicken in the same oil. Once golden, we remove it. Add the chopped onion, a pinch of salt and sauté for 10 minutes.
Add the chicken again and pour the white wine, let it reduce for 5 minutes over high heat.
Pour in 1 liter of chicken broth, a few strands of saffron, 3 bay leaves, a handful of chopped fresh parsley and cook over medium-high heat for 15 minutes.
Meanwhile, we prepare a mash in a mortar with 20 grams of toasted almonds, the garlic that we had reserved, a cooked egg yolk and we mash, we pour a little chicken broth and mix.
After the chicken has cooked, add the mash and let it cook for 5 more minutes. We serve in the center of the table, grate the other cooked egg yolk, add some slivered almonds and a little chopped fresh parsley.
