Pollo con Almendras y Ajo (Imprimir)
Sabroso pollo español cocinado lentamente en una salsa cremosa de almendras y ajo con notas de vino blanco y azafrán.
# Ingredientes:
→ Meats
01 -
800 g bone-in chicken pieces (thighs or drumsticks), skin on or off
02 -
Salt and black pepper, to taste
→ For the Sauce
03 -
3 tbsp olive oil
04 -
6 garlic cloves, sliced
05 -
60 g blanched almonds
06 -
2 slices white bread (crusts removed), torn into pieces
07 -
½ tsp saffron threads (optional)
08 -
150 ml dry white wine
09 -
400 ml chicken stock
10 -
1 bay leaf
11 -
1 tbsp chopped fresh parsley (plus more for garnish)
→ For Frying and Finishing
12 -
1 tbsp olive oil (for browning chicken)
13 -
Lemon wedges (for serving)
# Instrucciones:
01 -
Season the chicken pieces with salt and pepper. In a large skillet or sauté pan, heat 1 tbsp olive oil over medium heat. Brown the chicken on all sides, working in batches if needed. Remove and set aside.
02 -
In the same pan, add 3 tbsp olive oil. Fry the garlic slices until golden, then remove. Fry the almonds until lightly browned. Add the bread pieces and fry until crisp. Remove all and let cool slightly.
03 -
In a blender or food processor, combine the fried garlic, almonds, bread, saffron (if using), and wine. Blend to a smooth paste.
04 -
Return the chicken to the pan. Add the almond sauce, chicken stock, bay leaf, and parsley. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the chicken is tender and sauce is thickened.
05 -
Adjust seasoning and discard bay leaf. Sprinkle with fresh parsley and serve with lemon wedges.
# Notas:
01 -
Best served with rice, roasted potatoes, or crusty bread to soak up the sauce.
02 -
You can substitute ground almonds for whole, but the texture may be finer.
03 -
For a richer flavor, toast saffron in a dry pan before adding to the sauce.