🇪🇸 Spain · Food
Pollo en Pepitoria (Chicken in Almond Sauce)
By eatmundo · July 7, 2026
This classic Spanish stew features tender chicken simmered in a rich, golden almond-based sauce, thickened with hard-boiled egg yolks and fragrant with saffron. It's a comforting and flavorful dish, embodying the elegant simplicity of traditional Spanish cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Season 1.2 kg of chicken pieces generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in batches until golden brown on all sides, about 5-7 minutes per batch. Remove the chicken from the pot and set aside.
- 2
Reduce the heat to medium. Add 1 finely diced large onion to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add 4 cloves of minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it brown.
- 3
Pour in 150 ml of dry white wine, scraping any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes until the alcohol has evaporated. Return the seared chicken to the pot and add 500 ml of hot chicken broth and a pinch of saffron threads (about 0.1g), stirring gently. Bring to a gentle simmer.
- 4
While the chicken simmers, toast 50g of blanched almonds in a dry pan over medium heat until lightly golden and fragrant, about 3-5 minutes. Be careful not to burn them. In a mortar and pestle or small food processor, combine the toasted almonds, 2 hard-boiled egg yolks, and 1 tablespoon of fresh parsley. Grind or blend until a smooth, thick paste forms, adding a splash of chicken broth if needed for consistency.
- 5
Once the chicken has simmered for 30 minutes, remove a ladleful (about 100ml) of the hot broth from the pot and gradually whisk it into the almond-egg paste until smooth. This tempering step prevents the paste from seizing.
- 6
Pour the tempered paste back into the pot with the chicken, stirring gently to combine. Continue to simmer the stew over low heat for another 15-20 minutes, or until the chicken is tender and the sauce has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper as needed; the sauce should be rich and velvety.
- 7
Garnish with 1 tablespoon of freshly chopped parsley. Serve the Pollo en Pepitoria hot, perhaps accompanied by white rice or crusty bread to soak up the delicious, golden sauce. Enjoy this classic, comforting Spanish dish!
Frequently Asked Questions
What cut of chicken is best for Pollo en Pepitoria?+
Dark meat cuts like thighs and drumsticks are preferred for their flavor and ability to remain tender during the longer simmering time. You can also use a whole chicken cut into pieces.
Can I make Pollo en Pepitoria ahead of time?+
Yes, this dish often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop.
How do I prevent the sauce from curdling?+
The key is to temper the almond-egg paste by gradually whisking in some hot broth from the pot before adding it back to the main stew. This slowly raises its temperature and prevents the yolks from scrambling.
What should I serve with Pollo en Pepitoria?+
Traditionally, it's served with simple white rice to absorb the rich sauce. Crusty bread, roasted potatoes, or a light green salad also make excellent accompaniments.
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