Chicken in Pepitoria
Discover the rich and comforting flavors of **Chicken in Pepitoria**, a classic Spanish dish that transforms humble ingredients into an unforgettable meal. Tender chicken thighs are gently simmered in a luxurious saffron-infused almond sauce, enriched with the delicate creaminess of egg yolks for a velvety texture and robust flavor. A touch of dry white wine brings a subtle acidity that balances the richness, while toasted almonds add nutty depth. Perfectly seasoned and garnished with fresh parsley and crumbled egg whites, this dish pairs beautifully with crusty bread or steamed rice to soak up every last drop of the golden sauce. With its blend of hearty, aromatic, and savory notes, Chicken in Pepitoria is a must-try for lovers of Spanish cuisine or anyone seeking a comforting yet elegant meal idea.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons All-purpose flour
- 4 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 cup Dry white wine
- 2 cups Chicken stock
- 0.333 cup Raw almonds
- 0.5 teaspoon Saffron threads
- 2 pieces Hard-boiled eggs
- 2 tablespoons Parsley, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken thighs with salt and black pepper. Lightly coat them with all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.
Deglaze the skillet with the dry white wine, scraping up any brown bits from the bottom of the pan. Allow the wine to reduce slightly, about 2 minutes.
Add the chicken stock to the skillet, along with the saffron threads. Stir to combine and return the seared chicken thighs to the pan. Cover and simmer over low heat for 30 minutes.
In the meantime, toast the almonds in a dry pan over medium heat until lightly golden and fragrant, about 3-4 minutes. Let them cool slightly, then grind them into a coarse meal using a food processor or mortar and pestle.
Peel the hard-boiled eggs and separate the yolks from the whites. Crumble the yolks into the ground almonds, reserving the whites for garnish.
Stir the almond-yolk mixture into the simmering chicken, ensuring it blends well with the sauce. Continue cooking uncovered for another 10-15 minutes until the sauce thickens.
Taste and adjust seasoning with more salt or black pepper as needed.
Serve the Chicken in Pepitoria warm, garnished with chopped parsley and chopped hard-boiled egg whites. Enjoy with crusty bread or steamed rice.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
