Pollo en Pepitoria
Directions
- 1Cover the base of a small frying pan with olive oil
- 2Heat the oil over low heat and add the almonds, fry them until toasted, remove and set aside.
- 3In that same oil, fry the slices of bread on both sides, remove and reserve on a plate with kitchen paper to remove excess oil.
- 4Pour the remaining oil into a low pot and brown the chicken on both sides at medium-high temperature.
- 5While it is cooking, season with salt and pepper to taste, when you see that it is golden brown, set it aside.
- 6Cook the garlic cloves in that oil at low temperature.
- 7When you see that they begin to brown, add the chopped onion along with a little salt and the bay leaf.
- 8Sauté until it is very poached and with a golden color.
- 9Incorporate the reserved chicken and sprinkle with the white wine.
- 10Let it cook over high heat for a couple of minutes, so that part of its alcohol evaporates.
- 11Then, pour in the chicken broth, cover with the lid and let it cook, at medium temperature, for 30 minutes from when the broth starts to boil.
- 12In the meantime, separate the yolks from the whites and chop the latter, after the indicated time, put the almonds, the chopped fried bread, the saffron, the cooked yolks and three ladles of the broth in the glass of your blender. Grind well.
- 13Pour the mash into the stew and integrate it, cover again and let the chicken cook for another 30 minutes. After the first 15 minutes, uncover so that the broth thickens.
- 14Turn off the heat and add the chopped egg whites.
Ingredients
- 1 pollo Pollo troceado
- 1 cebolla Cebolla
- 2 dientes Dientes de ajo
- 1 hoja Hoja de laurel
- 30 g Almendras al natural
- 2 huevos Huevos duros
- 2 rodajas Rodajas de pan
- 20 hebras Azafrán
- 200 ml Vino blanco
- 1 litro Caldo de pollo
- Sal
- Pimienta
- AOVE
Equipment
small frying panbig potblender