Saffron Chicken in Almond-Garlic Pepitoria Sauce

Why You’ll Love This Recipe

• Authentic Spanish comfort: silky, golden sauce scented with saffron and sherry.
• Everyday ingredients, restaurant-quality results in just over an hour.
• Velvety almond–garlic picada thickens naturally—no flour needed.
• Perfect make-ahead; the flavors deepen beautifully overnight.

Grocery List

• Produce: 1 large yellow onion, 1 lemon, 1 small bunch parsley, 6 garlic cloves
• Dairy: 2 large eggs (for hard-boiled yolks)
• Pantry: Bone-in chicken pieces, extra-virgin olive oil, blanched almonds, country bread, saffron threads, dry sherry, unsalted chicken stock, bay leaves, kosher salt, black pepper, white rice

Full Ingredients

Chicken and Braise

• 8 bone-in, skin-on chicken thighs and/or drumsticks (about 2.5 lb/1.1 kg)
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 4 tbsp extra-virgin olive oil, divided (3 tbsp for browning; 1 tbsp for the picada)
• 1 large yellow onion (about 10 oz/280 g), finely chopped
• 2 garlic cloves, minced
• 1/2 cup (120 ml) dry sherry (fino, manzanilla, or amontillado)
• 1 1/2 cups (360 ml) unsalted chicken stock
• 2 bay leaves
• 1 tsp fresh lemon juice, plus more to taste
• 2 tbsp finely chopped flat-leaf parsley, plus extra for garnish

Pepitoria Picada (Sauce Paste)

• 1/2 cup (70 g) blanched almonds
• 1 thick slice (about 1 oz/30 g) day-old country bread, crust on (optional but traditional)
• 4 garlic cloves, peeled
• 2 hard-boiled egg yolks
• 1/2 tsp saffron threads (about 0.3 g)
• 2 tbsp very hot water (for blooming saffron)
• 3–4 tbsp hot braising liquid or stock, to loosen

To Serve

• Steamed white rice, about 4 cups cooked

Step-by-Step Instructions

Step 1: Bloom saffron and prep egg yolks

Crumble 1/2 tsp saffron threads into a small bowl and add 2 tbsp very hot water. Let steep at least 10 minutes. If you need to cook the eggs, place 2 large eggs in a saucepan, cover with cold water by 1 inch, bring to a rolling boil, cover, remove from heat, and let stand 9 minutes. Cool under cold water, peel, and separate the yolks. Set aside.

Step 2: Season and brown the chicken

Pat the chicken dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a heavy Dutch oven over medium-high heat. Brown the chicken in batches, skin side down first, 6–8 minutes per side until deeply golden. Transfer to a plate. Pour off excess fat, leaving about 2 tbsp in the pot.

Step 3: Build the sofrito base

Add the chopped onion and a pinch of salt to the pot. Cook over medium heat, stirring, until soft and lightly golden, 8–10 minutes. Stir in 2 minced garlic cloves and cook 1 minute until fragrant.

Step 4: Deglaze with sherry and start the braise

Pour in 1/2 cup dry sherry and scrape up the browned bits. Simmer 2–3 minutes to reduce by about half. Add 1 1/2 cups stock and 2 bay leaves, then return the chicken (and any juices) to the pot, skin side up. Bring to a gentle simmer, cover, and cook 20 minutes. Uncover, turn the pieces, and simmer 10–15 minutes more, until the sauce reduces slightly and thighs register 175°F/80°C at the thickest part.

Step 5: Make the pepitoria picada

Meanwhile, heat the remaining 1 tbsp olive oil in a small skillet over medium heat. Add the almonds and the 4 whole garlic cloves; toast, stirring, until the almonds are golden and the garlic is lightly colored, 3–4 minutes. Add the bread slice to the pan for the last 30–60 seconds to toast. Transfer to a mortar and pestle (or mini processor) and grind to a coarse crumb. Add the 2 egg yolks and the saffron with its soaking liquid; pound or process to a smooth paste. Stir in 3–4 tbsp of the hot braising liquid to loosen to a pourable consistency.

Step 6: Thicken and finish the sauce

Transfer the chicken to a warm plate. Whisk the picada into the simmering liquid over low heat and cook gently 3–5 minutes, stirring, until the sauce turns velvety and lightly coats a spoon. Do not let it boil hard once the yolk is in. Stir in 1 tsp lemon juice and 2 tbsp chopped parsley. Taste and adjust salt and pepper. Return the chicken to the pot and warm through 2–3 minutes.

Step 7: Serve over rice

Spoon hot rice into shallow bowls or a platter. Nestle the chicken on top and ladle the golden saffron–almond gravy over everything. Garnish with a little extra parsley and a few crushed almond slivers if you like. Serve immediately.

Pro Tips

• Bloom the saffron in hot water first—this unlocks its color and aroma so you can use less.
• After adding the picada, keep the heat low to avoid curdling the egg yolk; look for a gentle shiver, not a boil.
• For a smoother, glossy finish, blitz the sauce with an immersion blender before returning the chicken, or strain through a fine sieve.
• Browning deeply builds flavor. If the fond gets too dark, splash in a tablespoon of water to loosen it before it scorches.
• Prefer crispier skin? Hold the chicken on a sheet pan in a warm oven (250°F/120°C) and only add it back to the sauce to warm right before serving.

Variations

• Gluten-free: Omit the bread and add 2 tbsp extra almonds to the picada.
• Fruit-and-nut twist: Stir 2 tbsp golden raisins into the onions and garnish with a few toasted almond slivers.
• Different protein: Try turkey thighs or rabbit; adjust braise time until tender and to 175°F/80°C internal for dark poultry.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; the flavors deepen by day two. Reheat gently over low heat with a splash of stock to loosen. Freeze (without rice) for up to 2 months; thaw overnight in the fridge and rewarm slowly. Cook rice fresh for best texture.

Nutrition (per serving)

Approximate, without rice: 480 calories; 31 g fat (7 g sat); 10 g carbs; 2 g fiber; 42 g protein; 880 mg sodium. Serving with 1 cup cooked white rice adds about 200 calories and 45 g carbs.