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  • edithpan6

Pollo en Pepitoria

Updated: Nov 21, 2019


20 lbs bone in skin on chicken thighs

1-#10 can drained diced tomatoes

6 cups chicken stock

8 medium sized yellow onions diced

¾ cup minced garlic

1-750ml bottle sherry

5 cups white wine

4 cups blanched slivered almonds

20 hardboiled egg yolks

20 egg whites chopped

20 bay leaves

¼ cup saffron threads

Chopped egg whites, lemons, and parsley for garnish


Heat ½ cup oil in 4 burner rondeau

Salt and pepper the skin side of the chicken thighs and fry skin side down in rondeau at medium heat for app. 7 mins per batch until skin is crisp and golden and chicken is almost cooked through

Remove the thighs and keep on separate sheet tray

Add onion and cook until soft 5-6 mins

Add garlic, saffron, and bay leaves, and fry for 1 min

Add wines and bring to a boil

Reduce by half

Add chicken stock and tomatoes and bring to a boil

Put chicken back into the rondeau and let simmer for 15-20 mins

Place cooked chicken thighs into hotel pans while reserving the juice in the pan

Remove all bay leaves

Add almonds and egg yolks and blend 2 mins or until smooth

Bring sauce back to a boil and whisk vigorously until smooth about 10 mins

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