Pollo en Pepitoria

38 mins
Serves 2
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Directions

  1. 1Prepare the majada by frying the almonds and garlic in olive oil until golden brown. Then remove and crush them in a mortar with saffron and egg yolks.
  2. 2Prepare the majada by frying the almonds and garlic in olive oil until golden brown. Then remove and crush them in a mortar with saffron and egg yolks.
  3. 3Prepare the majada by frying the almonds and garlic in olive oil until golden brown. Then remove and crush them in a mortar with saffron and egg yolks.
  4. 4Meanwhile, hard boil eggs.
  5. 5Meanwhile, hard boil eggs.
  6. 6Meanwhile, hard boil eggs.
  7. 7In a pot, sear chicken pieces. Then deglaze with onion, garlic, and lemon juice. Season with cumin and cinnamon.
  8. 8In a pot, sear chicken pieces. Then deglaze with onion, garlic, and lemon juice. Season with cumin and cinnamon.
  9. 9In a pot, sear chicken pieces. Then deglaze with onion, garlic, and lemon juice. Season with cumin and cinnamon.
  10. 10Add white wine and chicken broth. Cover and let it simmer.
  11. 11Add white wine and chicken broth. Cover and let it simmer.
  12. 12Add white wine and chicken broth. Cover and let it simmer.
  13. 13Add the majada and hard-boiled eggs. Cover again and let it simmer until the sauce thickens.
  14. 14Add the majada and hard-boiled eggs. Cover again and let it simmer until the sauce thickens.
  15. 15Add the majada and hard-boiled eggs. Cover again and let it simmer until the sauce thickens.

Ingredients

  • 8 chicken legs
  • 8 chicken legs
  • 8 chicken legs
  • 100 ml olive oil
  • 100 ml olive oil
  • 100 ml olive oil
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 50 gr almonds
  • 50 gr almonds
  • 50 gr almonds
  • 6 slices bread
  • 6 slices bread
  • 6 slices bread
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 onions
  • 1 onions
  • 1 onions
  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 pinch saffron
  • 100 ml white wine
  • 100 ml white wine
  • 100 ml white wine

Equipment

potfrying panmortar and pestletongsspoonknife