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Best Pollo en pepitoria in Chicago

Pollo en pepitoria

What the real thing tastes like

Real ingredients (via TheMealDB): Pinch Saffron, 4 tbsp Extra Virgin Olive Oil, 6 Garlic Clove, 35g Almonds, 30g Stale bread, 2 tbs chopped Parsley, 8 Chicken Thighs, 1 chopped Onion, 1 chopped Carrots, 1 chopped Celery, 250ml Dry sherry, 350ml Chicken Stock…

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step 1 Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together. step 2 Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside. step 3 Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on. step 4 Transfer the chick

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