התמונה להמחשה בלבדPollo en pepitoria
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In pollo en pepitoria, Pinch Saffron, tbsp Extra Virgin Olive Oil and Garlic Clove are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
- 2Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
Nutrition
- Calories
- 706
- Protein
- 69.4g
- Carbs
- 13.8g
Recommended Equipment & Products
- Food processor
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Chef tips
To achieve a rich and velvety sauce, ensure you grind the toasted almonds and hard-boiled egg yolks into a smooth paste before adding to the pan; it's the secret to the Pepitoria's unique texture. If you have a nut allergy, replace the almonds with an equal amount of toasted sunflower seeds. It's lovely served with white rice to absorb the deep saffron flavours.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In pollo en pepitoria, Pinch Saffron, tbsp Extra Virgin Olive Oil and Garlic Clove are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
