- Main
- Chicken
- Spanish
- Make-ahead
- Stovetop
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 8
bone-in, skin-on chicken thighs (about 3 lb), patted dry
- 1 1/2 tsp
salt
1 tsp in step 1, 1/2 tsp in step 4, the rest in step 9
- 1/2 tsp
black pepper, freshly ground
- 1/3 cup
olive oil
- 1/2 cup
blanched whole almonds
- 3 cloves
garlic, peeled
- 1 slice
rustic white bread (about 1 oz), crust removed
- 1
large onion, finely chopped
- 1
bay leaf
- 1 piece
cinnamon stick
- 1/2 tsp
saffron threads, lightly crushed
- 3/4 cup
fino or dry sherry
- 1 1/2 cups
chicken broth
- 2
hard-boiled eggs, peeled, yolks and whites separated
- 2 tbsp
flat-leaf parsley, chopped
crusty bread or cooked rice, for serving (optional)
- Dairy-free
Contains eggs (hard-boiled eggs).
Not checked: bone-in, skin-on chicken thighs (about 3 lb), blanched whole almonds, rustic white bread (about 1 oz), crust removed, fino or dry sherry, crusty bread or cooked rice, for serving.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Season the chicken thighs all over with 1 tsp of the salt and the black pepper.
5 min
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- 1 tsp salt
- 1/2 tsp black pepper
- Step 2
Heat the olive oil in a wide Dutch oven or deep skillet over medium heat. Add the almonds and fry, stirring constantly, until pale golden, 2 to 3 minutes. Lift them out with a slotted spoon into a blender. Add the garlic cloves to the oil and fry until golden, about 1 minute, then move them to the blender. Fry the bread slice until golden on both sides, about 1 minute per side, and add it to the blender too. Watch closely — almonds and garlic burn fast.
8 min
- 1/3 cup olive oil
- 1/2 cup blanched whole almonds
- 3 cloves garlic
- 1 slice rustic white bread (about 1 oz), crust removed
- Step 3
Raise the heat to medium-high. Working in two batches, brown the chicken skin side down until the skin is deep golden, about 6 minutes, then turn and brown 3 minutes more. Set the browned thighs on a plate.
18 min
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- Step 4
Pour off all but about 2 tbsp of fat from the pan. Lower the heat to medium, add the onion and the remaining 1/2 tsp salt, and cook, stirring and scraping up the browned bits, until soft and golden, about 8 minutes. Stir in the bay leaf, cinnamon stick and saffron and cook 30 seconds until fragrant.
9 min
- 1/2 tsp salt
- 1 large onion
- 1 bay leaf
- 1 piece cinnamon stick
- 1/2 tsp saffron threads
- Step 5
Pour in the sherry and let it bubble hard for 2 minutes to cook off the raw alcohol. Add the chicken broth and bring to a simmer.
5 min
- 3/4 cup fino or dry sherry
- 1 1/2 cups chicken broth
- Step 6
Return the chicken to the pan skin side up, along with any juices from the plate. The liquid should come about halfway up the thighs. Cover and simmer gently over low heat until the chicken is very tender, 35 to 40 minutes, turning the pieces once halfway through.
38 min, hands-off
- 8 bone-in, skin-on chicken thighs (about 3 lb)
- Step 7
While the chicken simmers, add the hard-boiled egg yolks to the blender with the almonds, garlic and bread. Finely chop the egg whites and set aside for serving.
5 min
- 2 hard-boiled eggs
- Step 8
Move the chicken to a serving platter and fish out the bay leaf and cinnamon stick. Ladle about 1 cup of the cooking liquid into the blender and blend the picada until smooth, 30 to 60 seconds.
3 min
- Step 9
Stir the picada back into the pan and simmer over medium-low heat, stirring, until the sauce thickens enough to coat a spoon, 3 to 5 minutes. Taste and add salt if needed. Return the chicken to the pan and spoon the sauce over it.
5 min
- the rest of the salt
- Step 10
Scatter the chopped egg whites and parsley over the top. Serve with crusty bread or rice.
2 min
- 2 tbsp flat-leaf parsley
- crusty bread or cooked rice, for serving
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026