Instructions
Step 1: Immerse the pinch of saffron in a small bowl with 75ml of freshly boiled water, allowing its vibrant color and exquisite aroma to infuse. Meanwhile, warm 2 tablespoons of extra virgin olive oil in a wide, shallow casserole over medium heat. Gently cook the garlic cloves until they turn a delicate pale gold, releasing their sweet fragrance. Next, add the blanched almonds and stale bread cubes to the pan, tossing them to achieve an even golden toast. Once beautifully toasted, transfer this mixture to a food processor along with a pinch of salt and pepper and the chopped parsley. Pulse until you form a coarse, aromatic paste—this will add depth and richness to your sauce. Step 2: Pour 2 more tablespoons of olive oil into the same pan and increase the heat slightly. Season the chicken thighs generously with salt and pepper, then brown them in the hot oil on all sides until their skin is crisp and deeply colored. This step locks in the juiciness and builds flavor. Once browned, place the chicken in a separate bowl and set aside. Step 3: Carefully remove all but 2 tablespoons of the chicken fat from the pan to keep a flavorful base. Add the chopped onion, carrot, and celery, sautéing gently until golden and softened, which creates a sweet, savory foundation. Pour in the dry sherry, stirring thoroughly to release any caramelized bits clinging to the pan’s bottom—they pack a punch of flavor. Then add the chicken stock along with the saffron and its soaking water, bringing everything to a lively boil before reducing the heat to a gentle simmer. Introduce the aromatic spices—cinnamon stick, cloves, and bay leaves—to the sauce, then nestle the browned chicken thighs back into the pan with their accumulated juices. Season as needed, cover with a lid, and let the chicken simmer gently for about 40 minutes until perfectly tender. Step 4: Once cooked, carefully lift the chicken from the pan and transfer to a warm bowl, covering with foil to retain heat. In the meantime, separate the eggs: remove the yolks into a small bowl, roughly chop the whites to use later. Mash the yolks smoothly, then incorporate a few tablespoons of the hot cooking sauce to temper them gently. Return the remaining sauce to a boil to reduce slightly—it should thicken enough to coat the back of a spoon but not become too thick. Remove the bay leaves and cinnamon stick from the sauce, then stir in the egg yolk mixture. Cook over low heat for a few minutes until the sauce thickens luxuriously, then fold in the almond-garlic paste from earlier to enrich and thicken it further. Place the chicken back into the pan, spooning the velvety sauce over each piece, and warm for about 3 minutes to meld all the flavors together. Taste and adjust seasoning if needed. Step 5: Just before serving, sprinkle over extra chopped parsley for freshness, scatter some toasted almond pieces for crunch, and add the chopped egg whites if desired—they add a lovely contrast to the texture. Serve this sumptuous Pollo en pepitoria straight from the pan alongside steamed rice to capture every drop of the delicious saffron-infused sauce. Enjoy a dish brimming with heritage and heartwarming flavors.
