Featured Italian Meat Recipes

How to cook Pollo en Pepitoria

The Pollo en Pepitoria or Chicken in Almond Sauce 

 This is a centuries old and very traditional recipe that you 

will still find on many Tavern menus today. 



  • 3 ½ lbs. chicken parts – your favorite
  • 2-3 tbs. olive oil
  • 1 garlic clove – minced
  • 2 tsp. flour*
  • ½ cup dry white wine*
  • 1 bay leaf
  • Few threads saffron
  • 2 tbs. parsley or basil – minced
  • Salt and freshly ground black pepper
  • 1 onion chopped
  • 2 garlic cloves – mashed or minced
  • ½ cup chicken broth
  • Pinch of nutmeg – to taste
  • 20 blanched almonds – finely ground
  • 1 egg – hard boiled, finely chopped



  1. Season the chicken with salt and pepper and rub all over the skin, well.
  2. Heat oil in a cast iron pan and brown the chicken, a few pieces at a time, over medium-high heat. 
  3. Brown on all sides. 
  4. Stir in the onions and minced garlic and cook until the onion is wilted. 
  5. Stir in the flour and blend well, add the broth, wine, nutmeg and bay leaf. 
  6. Cover and cook over medium, heat for about 45 minutes or until the chicken is fully cooked and the juices run clear when a thick part or thigh is pricked. 
  7. In the meantime, mash together the almonds, saffron, a pinch of salt, the pressed garlic, and 1 tablespoon of the parsley or basil (parsley and basil are best minced with a mortar or in a small processor). 
  8. When the chicken is done, remove the bay leaf and discard.
  9. Stir in the almond mixture and taste the sauce for salt. 
  10. Sprinkle the egg and remaining minced parsley or basil over the top and serve hot. 


NOTE: I like to use WONDRA flour because it doesn’t lump. Also use a good wine when cooking so that you will enjoy drinking while cooking or with your meal. 




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