Pollo en Pepitoría

Saffron Braised Chicken Thickened with Almonds and Egg Yolk

Preparation info
  • Media Racion


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

The ‘slow foodies’ among you will appreciate this interesting little experiment. I got this recipe from my Aunt Andrea in Madrid. She always cooks this golden chicken dish the same way her family has for generations, by browning off nuggety pieces of Spanish chicken and then making a little picada out of pounded egg and almonds to thicken the sauce. It tastes so rustic and