Pollo En Pepitoria
Serves 4
Ingredients
Method
4 Boneless Chicken Breast
3 tbsp Olive Oil
1 White Wine (Glass)
1 White Onion (Medium)
1 Garlic Cloves
15 g Parsley (Chopped)
2 tbsp Pine Nuts
15 Almonds
1 Saffron (Pinch of )
1 Bay Leaf
100 g Plain Flour
½ tsp Salt (to Taste)
250 ml Water (Still)
Cut the chicken into small pieces, dust with flour and fry with olive oil in a pan , fry a few at a time so as not to crowd the pan, fry until golden. Put to one side.
In the same oil fry the chopped onion, whole garlic clove and bay leaf for a couple of minutes, then fry almonds and pine nuts.
Remove the ingredients from the pan with a slotted spoon and place in a blender.
Blend the ingredients together with the parsley, saffron and salt into a coarse chunky mixture.
Put chicken back into the pan with the used oil, white wine and all the mixture and cover with a little water.
Season to taste and simmer for approximately 1 hour.
Serve with boiled rice.