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Spanish chicken in almond sauce; Spanish pollo pepitoria

Chicken in Almond Sauce (Pollo en Pepitoria)

This delicious recipe for chicken in almond sauce is called pollo en pepitoria in Spanish. It's one of my favorite Spanish recipes!
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Course: Chicken
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 610.46kcal


  • 1/4 cup extra virgin olive oil
  • 4-6 large chicken thighs with the skin attached I use free-range chicken
  • Salt
  • Pepper
  • 1 large onion diced
  • 2 cups chicken stock
  • 1 cup dry white wine or sherry
  • 2 bay leaves
  • 1/2 teaspoon cinnamon
  • 4 hard-boiled eggs
  • 1/2 cup of raw almonds
  • 6 cloves of garlic
  • Pinch of real saffron threads


  • First, cover the bottom of a large heavy skillet in olive oil and heat over a medium heat.
    Aluminum pan with olive oil
  • Season the raw chicken with salt and pepper and add to the hot pan, browning for a short time on each side.
    Browning chicken thighs in olive oil
  • Remove the chicken from the pan, lower the heat and add the diced onion.
    Diced onion in an aluminum pan
  • Sauté the onion for about 5 minutes until golden, and add the white wine.
    Diced onion and white wine in an aluminum pan
  • Return the chicken to the pan and cover in the chicken stock, then add the bay leaves and cinnamon.
    Chicken in white wine sauce with cinnamon on top
  • Cover and simmer for 25 minutes, turning the chicken over about halfway through.
    Chicken in white wine sauce on the stovetop
  • In the meantime, make the hard-boiled eggs and remove the hard-boiled yolks from the whites.
    Hard boiled eggs with whites and yolks in two separate bowls
  • Save the yolks and dice the whites for later.
    Diced hard boiled egg whites
  • In a frying pan, heat a couple tablespoons of olive oil and add the garlic and almonds. Some recipes also add stale bread for a classic
    . Fry until golden brown and remove onto paper towels to drain excess oil.
    Garlic and almonds frying in olive oil
  • Blend the almonds, garlic (bread if using) and hard boiled egg yolks in a food processor until you have a thick paste. If necessary, add some of the liquid from the chicken to help blend.
    Blended almond and garlic paste on a red spatula
  • Stir the paste into the stew and add a pinch of saffron.
    Almond and garlic paste on top of chicken in aluminum pan
  • Simmer slowly, uncovered, stirring frequently until the sauce has thickened and the chicken is cooked through.
    Chicken in almond and saffron sauce on the stovetop
  • Season with salt and pepper and serve with something to sop up extra sauce (this is not traditional, but I made rice-- potatoes or a nice loaf of bread would also work!). Garnish with the chopped egg whites.
    Pollo en pepitoria on a white plate served over white rice.


  • Chicken stock: use the best quality stock you can! If it's homemade, great, but if not just buy the best you can find. In a stew like this one it really makes a difference.
  • Wine: You can use any dry white wine (I often use Rueda or Albariño, Pinot Grigio also works well). If using sherry make sure it is a dry style such as fino, manzanilla, or amontillado. 
  • Almonds: Make sure to use raw almonds that don't have any skin, which would give the stew a bitter flavor. If you can use Marcona almonds, even better!
  • Saffron: This stew gets a great deal of its flavor from the saffron, so please use the real stuff. If you take a shortcut here you will miss out on taste! 


Calories: 610.46kcal | Carbohydrates: 14.86g | Protein: 32.11g | Fat: 42.51g | Saturated Fat: 8.88g | Trans Fat: 0.1g | Cholesterol: 300.84mg | Sodium: 398.57mg | Potassium: 650.11mg | Fiber: 2.9g | Sugar: 4.94g | Vitamin A: 357.16IU | Vitamin C: 3.73mg | Calcium: 108.05mg | Iron: 2.66mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!