Description
Chicken with Saffron and Almond Sauce, also known as Pollo en Pepitoria, is a classic Spanish baked chicken dish featuring golden saffron threads, toasted almonds, aromatic garlic, and a velvety egg enriched sauce. This comforting Mediterranean recipe delivers tender chicken infused with rich, nutty flavor and warm spices, perfect for an elegant family dinner.
Ingredients
4 chicken marylands, skin on, about 2 lb total
1/4 cup extra virgin olive oil, divided
1/2 cup blanched whole almonds
1 large yellow onion, coarsely chopped, about 1 cup
5 garlic cloves, finely minced, about 1 1/2 tablespoons
1/3 cup fresh white grape juice
2 cups chicken stock
2 fresh bay leaves
1/4 teaspoon freshly grated nutmeg
Pinch saffron threads, about 15 to 20 strands
4 large eggs, hard boiled, yolks and whites separated
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat leaf parsley
Instructions
• Preheat oven to 400°F. Place chicken in a large bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
• Heat a large oven safe skillet over high heat. Brown the chicken on all sides for 6 to 8 minutes until golden and crisp. Transfer to a snug baking dish and reserve the pan drippings.
• Reduce heat to medium. Add almonds to the same pan and toast for 4 to 6 minutes, stirring frequently until golden and fragrant. Remove and cool.
• Add remaining olive oil to the pan with chopped onion and garlic. Cook for 4 to 5 minutes until softened and translucent.
• Pour in white grape juice and simmer for 2 to 3 minutes until slightly reduced.
• Return toasted almonds to the pan. Add chicken stock, bay leaves, nutmeg, and saffron. Bring to a gentle simmer and cook for 5 minutes to blend flavors.
• Discard bay leaves. Transfer mixture to a heatproof jug, add egg yolks, and blend until smooth and creamy using a stick blender.
• Pour the almond saffron sauce evenly over the browned chicken.
• Roast for about 45 minutes until chicken is fully cooked and sauce is golden and slightly thickened.
• Finely grate the egg whites. Serve chicken topped with sauce, grated egg whites, and chopped parsley.
Notes
Toast almonds carefully to avoid burning, as bitterness will affect the sauce.
Soak saffron in a tablespoon of warm stock before adding for deeper color and aroma.
Allow hot liquids to cool slightly before blending to ensure safety.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, adding a splash of stock if needed to loosen the sauce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish