Directions
- 1In a casserole with a dash of olive oil, brown the peeled garlic cloves cut in half.
- 2Remove to the blender glass.
- 3In the same oil, fry the almonds and when they are golden brown, remove to the blender glass.
- 4Do the same with the slice of bread: fry and remove to the blender glass.
- 5Add a little salt, a few strands of saffron, a handful of fresh parsley and a little water to the ingredients in the blender glass. Crush and reserve.
- 6Season the chicken cut into bite-sized pieces. Brown the meat in the same oil in the casserole.
- 7When the meat changes color, add the peeled onion cut into small pieces. Sauté with the chicken for a few minutes.
- 8Incorporate the white wine and reduce by half.
- 9Add the crushed mixture that we had reserved and add the chicken broth. Cover and cook over medium heat for about 20 minutes.
Ingredients
- 1 kg pollo
- puñado almendras crudas
- 1 rebanada pan
- 4 dientes de ajo
- 0.5 cebolla
- 200 ml vino blanco
- 150 ml caldo de pollo
- 🌿 perejil
- 🧂 sal y pimienta
- azafrán en hebras
- aceite de oliva
- 💧 agua
Equipment
casseroleblender
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