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Spanish Chicken and Almond Rice Pot | Arroz en Pepitoria
(0)
45 min
Under an hour
Knuspr-Küche
Klassischer spanischer One-Pot-Genuss: Saftige Hähnchenschenkel und Paella-Reis, sanft gegart in einer edlen Mandel-Safran-Sauce nach traditioneller Pepitoria-Art.
Ingredients
Preparation method
Preparation & Searing
Pat the chicken thighs dry and season with a pinch of fine table salt and ground black pepper. In a large braising pot, heat 20 ml of extra virgin olive oil and sear the chicken thighs on both sides for 6–8 minutes until golden brown. Then remove and set aside.
Finely dice the yellow onion and 2 garlic cloves. Sauté in the chicken drippings over medium heat until translucent. Let the saffron threads infuse briefly in 2 tbsp of hot chicken stock.
Almond Majado & Braising
In a small pan with the remaining extra virgin olive oil (10 ml), toast the blanched almonds together with 1 crushed garlic clove until golden. Set aside about one-third of the almonds for garnish. Pound the remaining toasted almonds with the garlic, soaked saffron threads, and a splash of chicken stock in a mortar or blend in a mixer into a fine paste (Spanish majado).
Chef's tip
For an even more intense flavor, a splash of Spanish sherry (Fino) can be used instead of white wine for deglazing.
Traditionally in Spain, the dish is often garnished with chopped hard-boiled egg, which makes the sauce even creamier.
15 min
Under an hour
