Spicy chicken recipe in pepitoria sauce
Ingredients
- 1 spicy chick
- Shall
- Pepper
- Flour
- Oil
- 3 cloves of garlic
- 1 onion
- Saffron
- 2 eggs
- A handful of toasted almonds
- 2 slices of bread
- 1 small glass of oloroso white wine
- Chicken or beef broth
- Sliced almonds
- We boil the two eggs for 10 minutes in a small saucepan covered with water. We remove them, peel them, and separate the whites from the yolks.
- We cut the chicken in half and season it with salt and pepper. We coat it in flour. We fry it over high heat in a pan with oil until golden brown on both sides. We set it aside.
- Strain the oil used to fry the chicken and fry the bread slices in it until golden brown. Set them aside. Add the chopped onion and garlic cloves to the pan with the same oil and sauté until softened. Sprinkle with a little salt. Once softened, add this mixture to the chicken in the pot. Add the white wine and let it simmer for a few minutes to evaporate the alcohol.
- Toast the saffron in a hot, dry pan and place it in a mortar along with the blanched, toasted almonds, toasted bread slices, and egg yolks. Grind everything well. Add this mixture to the pot. Stir and add stock. Taste for salt.
- We'll make sure the chicken is covered with the sauce, adding more water if needed. Close the pressure cooker and cook for 15 minutes once the two lines on the valve appear. If using a regular pot, cook for about 45 minutes. After that time, wait for the lines on the valve to drop before opening the cooker. Serve the chicken sprinkled with chopped egg whites and toasted flaked almonds.
Preparation 20 min
Cooking time 15 min
We boil the two eggs for 10 minutes in a small saucepan covered with water. We remove them, peel them, and separate the whites from the yolks.
We cut the chicken in half and season it with salt and pepper. We coat it in flour. We fry it over high heat in a pan with oil until golden brown on both sides. We set it aside.
Strain the oil used to fry the chicken and fry the bread slices in it until golden brown. Set them aside. Add the chopped onion and garlic cloves to the pan with the same oil and sauté until softened. Sprinkle with a little salt. Once softened, add this mixture to the chicken in the pot. Add the white wine and let it simmer for a few minutes to evaporate the alcohol.
Toast the saffron in a hot, dry pan and place it in a mortar along with the blanched, toasted almonds, toasted bread slices, and egg yolks. Grind everything well. Add this mixture to the pot. Stir and add stock. Taste for salt.
We'll make sure the chicken is covered with the sauce, adding more water if needed. Close the pressure cooker and cook for 15 minutes once the two lines on the valve appear. If using a regular pot, cook for about 45 minutes. After that time, wait for the lines on the valve to drop before opening the cooker. Serve the chicken sprinkled with chopped egg whites and toasted flaked almonds.
