Dinner · Spanish

Pollo en Pepitoria (Spanish Almond Chicken)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 13, 2026

This classic Spanish braise is pure comfort with a touch of elegance. Chicken thighs simmer in a sherry and saffron sauce thickened the old-fashioned way, with ground almonds, fried bread, and egg yolks. It tastes like something from a tapas bar, but it comes together in one pan at home.

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Pollo en Pepitoria (Spanish Almond Chicken)

Why you'll love this

  • A true one-pan Spanish classic that feels special but is weeknight-doable.
  • The almond and egg yolk sauce is silky and nutty without any cream.
  • Chicken thighs stay juicy and soak up all that saffron sherry flavor.
  • Great for serving straight from the pot over rice.

EveryDayMeal recipe

Pollo en Pepitoria (Spanish Almond Chicken)

Prep
20m
Cook
60m
Total
80m
Serves
4
Level
Medium

Ingredients

  • pinch saffron threads
  • 1/3 cup just-boiled water
  • 4 tablespoons extra virgin olive oil
  • 6 garlic cloves
  • 1/3 cup (about 1 1/4 ounces) blanched almonds
  • 1 ounce (about 1 slice) stale bread
  • 2 tablespoons, plus more to serve chopped fresh parsley
  • 8 bone-in, skin-on chicken thighs
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup dry sherry
  • 1 1/2 cups chicken stock
  • 1 cinnamon stick
  • pinch ground cloves
  • 2 bay leaves
  • 2 large eggs
  • 2 tablespoons sliced or chopped almonds, to serve
  • to taste salt and pepper

Equipment

  • Wide, shallow Dutch oven or heavy pot with lid
  • Food processor
  • Small bowls
  • Tongs

Instructions

  1. Put the saffron in a small bowl and pour over 1/3 cup of just-boiled water. Stir and set aside to steep, which draws out the color and that honeyed, earthy flavor.
  2. Heat 2 tablespoons of the olive oil in a wide, shallow pot or Dutch oven over medium heat. Fry the garlic cloves until pale gold, then add the blanched almonds and bread. Keep cooking, stirring, until everything is golden and toasty, about 3 minutes. Tip it all into a food processor with the parsley, a little salt and pepper, and blitz to a paste. Set aside.
  3. Add the remaining 2 tablespoons oil to the pan and brown the chicken thighs all over, seasoning as you go, until the skin is deep golden, about 8 minutes total. Transfer to a bowl and set aside.
  4. Spoon off all but about 2 tablespoons of fat from the pan. Add the onion, carrot, and celery and cook until softened and golden, about 6 minutes, so they add sweetness rather than a raw edge. Pour in the sherry, scraping up any browned bits stuck to the bottom (that is all flavor).
  5. Add the chicken stock and the saffron with its soaking water, then bring to a boil. Turn down to a simmer and add the cinnamon stick, cloves, and bay leaves. Return the chicken and any juices to the pan, season, cover, and gently cook for about 40 minutes, until the chicken is tender and cooked through.
  6. Move the chicken to a bowl again and cover with foil to keep warm, leaving the sauce in the pan. Separate the eggs: roughly chop the whites and set aside, and mash the yolks in a small bowl, gradually stirring in a couple tablespoons of the hot sauce to loosen them.
  7. Bring the remaining sauce to a boil to reduce slightly, until it just coats a spoon, then lower the heat. Fish out the bay leaves and cinnamon stick. Stir in the loosened egg yolks and cook a few minutes until the sauce thickens, then stir in the reserved almond paste to thicken it further and add body.
  8. Return the chicken to the pan and warm through for about 3 minutes, spooning the sauce over the top. Taste and adjust the salt and pepper.
  9. Scatter with extra parsley, the sliced almonds, and the chopped egg whites. Serve straight from the dish, ideal with rice to soak up the sauce.

Tips from the kitchen

  • Steep the saffron while you prep everything else; the longer it sits, the deeper the color and flavor.
  • Loosen the egg yolks with a little hot sauce before adding them to the pan so they thicken smoothly instead of scrambling.
  • Use bone-in, skin-on thighs for the richest sauce, but trim excess skin if you want it less greasy.

Estimated nutrition per serving: 540 cal · 38g protein · 12g carbs · 35g fat

Make it your own

  • Swap the sherry for dry white wine if that is what you have on hand.
  • Use chicken drumsticks or a cut-up whole chicken instead of thighs.
  • Stir in a handful of peas at the end for color and sweetness.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of stock, since the egg-thickened sauce can break if boiled hard. It actually tastes even better the next day.

Good to know

Can I make this ahead?
Yes. Cook through step 5, then cool and refrigerate. Finish with the egg yolks and almond paste when reheating so the sauce stays fresh and glossy.
What can I use instead of sherry?
Dry white wine works well. For an alcohol-free version, use extra chicken stock with a splash of white wine vinegar for brightness.
Is this recipe gluten-free?
Nearly. Just swap the stale bread for a gluten-free slice and check your stock, and the whole dish becomes gluten-free.
Why did my sauce look grainy?
The egg yolks likely got too hot. Keep the heat low after adding them and stir constantly; tempering them with hot sauce first helps prevent curdling.

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