Traditional Pollo en Pepitoria with Almond Sauce

1

Season the chicken thighs generously with salt and black pepper on all sides.

2

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces until golden, about 4-5 minutes per side. Remove the chicken and set aside.

3

Reduce heat to medium. Add the chopped onion to the pot and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for another minute.

4

Pour in the sherry (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

5

Return the chicken to the pot. Add the chicken broth, saffron threads, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is tender.

6

While the chicken simmers, prepare the thickener (picada). Separate the yolks from the whites of the hard-boiled eggs. Finely chop the whites and set aside for garnish.

7

In a mortar or food processor, mash the toasted almonds and egg yolks into a paste. Add a ladle of the hot cooking liquid to the paste to smooth it out.

8

Stir the almond-yolk mixture into the pot with the chicken. Simmer gently uncovered for another 5-10 minutes until the sauce thickens to a creamy consistency.

9

Remove the bay leaf. Serve hot, garnished with the reserved chopped egg whites and fresh parsley.