POLLO EN PEPITORIA
Serves 4
Directions
- 1Cover the base of a small frying pan with olive oil. Add the almonds and fry them until they are toasted. Remove and reserve. Fry the slices of bread on both sides in the same oil. Remove and reserve on a plate with kitchen paper to remove excess oil.
- 2Chop the garlic and onion finely. In a low saucepan, pour the remaining oil and sear the chicken on both sides over medium-high heat. Season with salt and pepper to taste while cooking. When you see that it is golden brown, set aside.
- 3Cook the garlic cloves in that oil over low heat. When you see that they are starting to brown, add the chopped onion along with a little salt and the bay leaf. Sauté until it is very poached and golden in color.
- 4Incorporate the reserved chicken and sprinkle with the white wine. Leave cooking over high heat for a couple of minutes, so that part of its alcohol evaporates. Then, pour in the chicken broth, cover with the lid and leave to cook, at medium temperature, for 30 minutes from when the broth begins to boil.
- 5Meanwhile, 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. Crush well.
- 6Pour the mash into the stew and integrate it. Cover again and leave the chicken cooking for another 30 minutes. After the first 15 minutes, uncover to thicken the broth.
- 7Turn off the heat and add the chopped egg whites.
Ingredients
- pollo troceado
- 1 cebolla
- 2 dientes de ajo
- 1 hoja de laurel
- 30 g almendras al natural
- 2 huevos duros
- 2 rodajas de pan
- 20 hebras de azafr
- 200 ml vino blanco
- 1 litro caldo de pollo
- sal
- pimienta
- AOVE
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