Chicken in Saffron-Almond Sauce (Pollo en Pepitoria)
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Ingredients
- 700 g bone-in chicken thighs
- 1 onion, finely chopped
- 3 garlic cloves
- 50 g ground almonds
- 1 saffron threads
- 100 ml white wine
- 400 ml chicken stock
- 2 hard-boiled eggs, chopped
Nutrition (per serving)
- Calories
- 460 kcal
- Protein
- 35.8 g
- Carbohydrate
- 5.6 g
- of which sugars
- 3.2 g
- Fat
- 30.8 g
- of which saturates
- 7.3 g
- Fibre
- 1.6 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little olive oil in a large pot and brown the chicken well on all sides, about 8 minutes. Add the onion and garlic and cook for 6 minutes.
- 2
Pour in the white wine and let it bubble for 2 minutes, then crumble in the saffron and add the chicken stock.
- 3
Cover and simmer for 30-35 minutes until the chicken has no pink remaining and is very tender.
- 4
Stir the ground almonds into the sauce to thicken it and simmer for 5 minutes more.
- 5
Scatter with the chopped hard-boiled eggs, season to taste and serve.
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