How to prepare chicken in pepitoria, the traditional recipe from Extremadura

We teach you how to cook one of the most traditional Spanish dishes.

Click here to read the Spanish version.
Today we bring you one of those traditional recipes that is always good to know how to prepare. This is chicken in pepitoria, a traditional Spanish dish, especially from Extremadura. Although it is usually cooked with chicken, chicken saves preparation time and is ready earlier. The pepitoria is a form of cooking and is produced when we add boiled egg yolk and ground almonds to the meat sauce. Below, we leave you with the recipe for traditional chicken in pepitoria so that you can get to work.

Recipe of chicken in pepitoria


  • 1 chicken, chopped
  • 2 eggs
  • 2 cloves of garlic
  • 1 large onion
  • 1 piece of bread
  • 5-6 strands of saffron
  • 12 almonds
  • 250 ml white wine
  • 250 ml chicken stock
  • 100 ml extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Pinch of cinnamon and cloves


  • Boil the eggs for 10 minutes and, when peeling them, separate the yolks from the whites.
  • Chop the onion and sauté it in oil for about 8 minutes. Season the chicken pieces with salt and pepper and add them to the onion casserole, continuing to sauté them to brown them.
  • Add the cinnamon and cloves and pour in the chicken stock and cook for about 40 minutes.
  • At the same time, take another frying pan to cook the almonds, bread and garlic. Add a little oil and fry them until golden brown.
  • Then chop the garlic and almonds and dice the bread. Put everything in a mortar with the egg yolk and saffron and pound well.
  • Then add it to the chicken casserole, along with the diced egg whites and cook for another 4 minutes.