Back to top

Pepitoria Chicken

By Juan Carlos R


11 in Saladmaster Titanium Sauce Pan


  • 1/2 Chicken, chopped
  • 1 large onion
  • 40 g of flour
  • 2 finely rolled garlic cloves
  • Saffron in strand (to taste)
  • 1 glass of white wine (sherry)
  • 400 ml low sodium chicken broth
  • 40 g ground almonds
  • 40 g rolled almonds
  • 1 bay leaf
  • 2 hard-boiled eggs
  • Extra virgin olive oil
  • salt


  • Season chicken pieces with salt and pepper
  • Add oil to the 11 in Saladmaster Titanium Sauce Pan and put on medium heat
  • Fry the chicken slightly without browning the skin, do it in batches, reserve the chicken
  • Chop the onion in julienne
  • Clean the pan of the oil with impurities to put it back on the fire
  • Add oil to the 11 in Saladmaster Titanium Sauce Pan and put on medium heat
  • When the oil is hot, lower the temperature to medium low and poach the onion watching that it does not brown, it has to be transparent
  • When the onion is transparent, add the rolled garlic and ground almond, stir quickly so that it does not roast
  • Immediately add the wine and keep at medium temperature to evaporate the alcohol and reduce slightly
  • Add the chopped chicken to the casserole
  • Add the broth that will cover almost the chicken
  • Add the saffron in strands, will have previously roasted and bay leaf
  • Keep at medium low heat
  • Cook 35 minutes
  • When the chicken is almost cooked add the egg yolks and stir to thicken the sauce
    In service
  • Sprinkle with chopped egg whites and toasted laminated almonds
  • Preparing the stew a day before consuming the flavors will be more intense
  • Accompany roasted potatoes, or grilled vegetables to taste