Pepitoria is an Aragonese and Castilian cooking technique that uses egg yolk and ground almonds to thicken sauces since the 16th century. Chicken in pepitoria was a royal game dish adapted to poultry in Spanish monastic kitchens. Today it continues to be a reference for the traditional cuisine of northern Spain.
Mediterranean
Chicken in Pepitoria
Chicken in pepitoria with almond sauce, egg and saffron in the Aragonese style.
- Spain
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 38 g
- Fiber 2 g
- Carbohydrates 6 g
- Fat 28 g
- Sodium 540 mg
Story behind the dish
Preparation
Chicken in Pepitoria is a preparation from Spain with medium difficulty. Reserve about 65 minutes in total (20 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 1.2 kg chopped chicken.
- Have ready: 2 hard-boiled eggs.
- Have ready: 80 g of toasted almonds.
- Have ready: 1 large onion, chopped.
- Have ready: 4 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the chicken and brown it in olive oil on all sides in…
Season the chicken with salt and pepper and brown it in olive oil on all sides in a large saucepan, set aside.
-
In the same pot
In the same saucepan, sauté the chopped onion and garlic for 8 minutes over medium heat.
-
Grind the almonds with the hard-boiled eggs
Grind the almonds with the hard-boiled eggs, raw garlic and parsley until you obtain a fine paste.
-
Deglaze with white wine
Deglaze with the white wine, add the broth, bay leaf and saffron, cook for 5 minutes.
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Add the almond paste diluted in a little hot broth
Add the almond paste diluted in a little hot broth, stir without lumps.
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Return the chicken
Return the chicken, cover and cook over low heat for 35 minutes until tender.
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Serve with the thick pepitoria sauce on top and fresh parsley.
Serve with the thick pepitoria sauce on top and fresh parsley. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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