Polo En Pepitoria

Polo En Pepitoria

Ingredients:                                                                                        

•    ½ chicken
•    salt to taste
•    ¼ c. olive oil
•    ¼ c almond
•    3 cloves garlic
•    3 peppercorn
•    1/8 c. flat parsley
•    1 c. onion
•    1-inch cinnamon stick (pinch of ground cinnamon)
•    1/2 c.  white wine
•    1 ¼ c. chicken stock
•    1 t. saffron (pulverized)
•    1/8 t. cloves
•    1/3 c lemon slices
•    hard-boiled egg, yolk and white separate
•    1/8 c. toasted almonds
•    1 bay leaf

Procedure:

1. Season chicken, let stand for 10 minutes.

2. Grind almonds, garlic, peppercorn, and some parsley to a paste. Set aside.

3. Heat oil, add almond and garlic, cook until golden brown. Remove from fat, drain.

4. Brown chicken. Set aside.

5. Leave a table spoon of oil, cook the onion and cinnamon stick.

6. Return the chicken, add wine and stock. Bring to a boil. Simmer over medium heat.

7. Add the paste mixture, saffron and cloves. Simmer until the chicken is tender. Stirring once in a while.

8. Add lemon slices and cook for 10 minutes more. Remove chicken pieces when done.

9. Mash egg yolk, add 1 ½ T. cooking liquid.

10. Return cooking liquid to a boil to reduce. Stir in mashed egg yolk to thicken.

11. Return chicken pieces. Reheat.

12. Serve topped with sauce, almonds, chopped egg white and parsley.