Braised Chicken with Almonds and Pine Nuts (Pollo en Pepitoria)
Why This Recipe Works
For our version of this ancient Spanish-Moorish braised chicken recipe, we chose bone-in, skin-on chicken parts. After browning the chicken, we sautéed an onion, then added a chopped fresh tomato, followed by chicken broth for substance and dry sherry, which we preferred over standard white wine because its sweet, woodsy notes gave the sauce a distinctly Spanish character. Just a pinch of cinnamon added warm round notes. Many Spanish pollo en pepitoria recipes are finished with a picada, a paste-like blend of nuts, garlic, and herbs—for this dish, we chose almonds, pine nuts, garlic, parsley, and saffron.