Pollo a la Pepitoria
INGREDIENTS
4 pieces of chicken
1 onion
2 boiled eggs
2 pear tomatoes
1clove of garlic
3 slices of bread (stale)
60g raw almonds
150ml white wine
300ml chicken broth
Olive oil
Salt
Pepper
PREPARATION
Salt and pepper the chicken on both sides. Leave it aside.
Cut the onion in Julien. Grate the tomatoes. Peel the garlic. Peel the boiled eggs and separate the yolk from the white. Cut the white into small cubes.
In medium high heat add 3 table spoon of olive oil in a saucepan. Sauté the garlic, almonds and bread. Transfer into the mortar.
Lower to medium heat and cook the chicken until golden brown. Remove the chicken from the pan and put aside.
To complete the pepitoria add the yolk into the mortar and combine until smooth.
Add onion into the sauce pan. Stir the onion around scrapping off any pieces and burnt chicken left behind from the pot. Cook until some water has evaporated and soften the onions. Incorporate the tomato and cook for 5 minutes.
Let’s get the chicken back into the sauce pan. Add the wine and broth to cover the chicken. Bring to boil.
Take a few spoon of the liquid and add to the pepitoria to blend.
Bring the heat to medium low and add the entire portion of the pepitoria. Cover and cook for 20 minutes.
Remove the lid. give it a gentle stir and Bring to medium high heat. Cook for another 10 minutes.
Add the cubed egg white and serve.
Recommended to serve with a side of bread to soak the excess sauce