Gallina en Pepitoria

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg) 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 4 eggs 4 eggs
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated: 5g)
• Carbohydrates: 8g (Sugars: 2g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   In a separate bowl, whisk together the ground almonds, eggs, chicken broth, saffron threads, cumin, cinnamon, paprika, salt, and pepper.
4. 4.
   Pour the almond mixture over the chicken in the pot and stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
6. 6.
   Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
7. 7.
   Once the chicken is cooked, remove it from the pot and set it aside.
8. 8.
   Increase the heat to medium-high and cook the sauce for an additional 5-10 minutes, or until it thickens slightly.
9. 9.
   Return the chicken to the pot and simmer for another 5 minutes to allow the flavors to meld together.
10. 10.
    Serve the Gallina en Pepitoria hot with rice or crusty bread.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for a smooth and creamy sauce. If you can't find ground almonds, you can grind whole almonds in a food processor until they reach a fine texture.

Tips & Tricks

• To intensify the flavors, marinate the chicken in the spice mixture for a few hours or overnight before cooking.
• For a creamier sauce, you can add a splash of heavy cream or coconut milk towards the end of cooking.
• Garnish with fresh parsley or chopped almonds for an extra touch of freshness and crunch.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Gallina en Pepitoria with a side of saffron-infused rice or crusty bread to soak up the delicious sauce. Garnish with fresh parsley or chopped almonds for an attractive presentation.

Presentation advice

To present this dish beautifully, arrange the chicken pieces on a platter and pour the creamy almond sauce over them. Sprinkle some saffron threads on top for an elegant touch. Serve with a side of rice or bread and garnish with fresh parsley or chopped almonds.