Pollo en Pepitoria Classic Spanish Chicken Stew Recipe, Step by Step 2026

Pollo en pepitoria is one of the most traditional dishes in Spanish cuisine, a comforting chicken stew that belongs to the beloved repertoire of grandmother-style cooking. The result is tender, juicy chicken in a deeply savory sauce that practically begs for crusty bread to soak it up.

This hearty dish can be served on its own with a simple salad, or paired with fried potatoes or white rice for a more complete meal. Either way, it's a sure bet that pairs perfectly with this great classic of Spanish kitchens.

Ingredients for Pollo en Pepitoria

Serves 2

• 1 egg
• Salt
• Ground black pepper
• 600 g chicken, cut into pieces
• 2 garlic cloves
• 1 onion
• 5 saffron threads
• 1 slice stale bread
• 1 handful raw, peeled almonds
• 3 tablespoons olive oil
• 100 ml white wine
• 400 ml chicken broth

How to Make Pollo en Pepitoria Step by Step

1. Boil the Egg

First, boil 1 egg. Place a pot over medium-high heat with water and a pinch of salt. When the water is hot, add the egg and once it starts boiling, cook for 10 minutes.

2. Peel and Separate the Egg

Once the egg is cooked, let it cool and peel it. Then, cut it in half and separate the yolk from the white.

3. Season the Chicken

Season the chicken pieces with salt and ground black pepper.

4. Cut the Garlic and Onion

Slice 2 garlic cloves and cut 1 onion into julienne strips.

5. Toast the Saffron

Now, toast 5 saffron threads. Heat a dry skillet over high heat and when it's very hot, toast the saffron for about 30 seconds. Remove and place in a mortar where we'll make the picada for the pepitoria.

6. Toast the Bread

Next, in the same skillet, repeat the process to toast 1 slice of stale bread. Let it toast for about 1 minute per side until golden, then add it to the mortar.

7. Toast the Almonds

Finally, toast 1 handful of raw, peeled almonds in the same skillet for about 2 minutes and add them to the mortar as well.

8. Brown the Garlic

Next, place a cazuela over medium-high heat with 2 tablespoons of olive oil. When the oil is hot, add the sliced garlic and sauté for about 1 minute until golden. Remove from the cazuela and add to the mortar.

9. Add the Egg Yolk to the Mortar

Also add the cooked egg yolk to the mortar to make the picada. Set the egg white aside.

10. Make the Picada

Mash all the ingredients well with the pestle until you have a smooth picada.

11. Brown the Chicken

In the same cazuela where we browned the garlic, sauté the chicken over high heat for 1 minute per side, then remove and set aside.

12. Sauté the Onion and Add Wine

Add 1 more tablespoon of olive oil to the cazuela and add the onion with a pinch of salt. Sauté the onion for 5 minutes, then raise the heat and add 100 ml of white wine. Cook for 1 minute until the alcohol completely evaporates.

13. Add Chicken, Broth, and Picada

Next, add the chicken, 400 ml of chicken broth, and the picada, spreading it well throughout the cazuela.

14. Simmer the Stew

Wait for the mixture to come to a boil, then reduce the heat to low and cook for 40 minutes.

15. Finish with Chopped Egg White

After 40 minutes, add the chopped cooked egg white on top and the pollo en pepitoria is ready to serve.

Tips for the Best Pollo en Pepitoria

Use Stale Bread for the Picada

Stale bread toasts up beautifully and thickens the sauce without making it gluey. Fresh bread can turn gummy, so let a slice dry out for a few hours or use day-old bread.

Toast the Saffron Briefly

Saffron can burn quickly and turn bitter. Keep the skillet hot and toast the threads for just 30 seconds to release their aroma and color.

Simmer Gently for Tender Chicken

A low, gentle simmer for 40 minutes keeps the chicken juicy and allows the flavors to meld. Avoid boiling hard, which can toughen the meat.

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