Chicken in pepitoria is a recipe that you will surely enjoy a lot at home. The pepitoria consists of cooking the meat enriching it with hard-boiled egg yolk and ground almonds. This combination is most delicious when you also bathe the chicken with a little broth and wine and let it do its chup-chup. It is a very easy recipe to follow that Carmen ( Yerbabuena in the kitchen ) brings us just as the family tradition has taught her. To enjoy!

Chicken in pepitoria is a recipe linked to our tradition. Although its origin is not known for sure, popular belief attributes it to the gastronomy of Al-Andalus due to its way of preparing the birds, although there are those who affirm that the term "pepitoria" alludes to petit-oie whose meaning , a small goose, makes its French origin clear.

Whatever its origin, the truth is that this dish has been present for many generations in Spain. In my house my mother used to prepare it quite often for all her children and later grandchildren to enjoy, since we all loved it.

I have tried to be as faithful as possible to the recipe that I learned from my mother , although this time instead of using chopped chicken I have chosen to use thighs , a much juicier option. I still remember when I was a child, at home there were always disputes with my five brothers for taking those precious slices.

The chicken in pepitoria does not entail any difficulty in its preparation . In addition, since the cocottes entered my house, I feel more and more like cooking for the pleasure of doing it, without haste, without stress, over low heat, recovering the flavors of before. I hope you are encouraged to do so!

Chicken in pepitoria

Low casserole pan Le Creuset



  1. We put a stock of Trilloliva virgin olive oil in our iron cocotte and heat over medium heat.
  2. Season the chicken and coat with the flour, shaking off the excess.
  3. When the oil is hot, fry the chicken in light batches until it starts to turn a little golden. We take out and reserve.
  4. Cook the eggs for ten minutes in a saucepan with boiling salted water. In parallel, we toast the almonds in a pan with a teaspoon of almond oil.
  5. Remove the excess oil from frying the chicken, leaving just enough to cover the bottom of the cocotte, and sauté the onion previously cut into brunoise and the whole garlic cloves.
  6. Meanwhile, we prepare the majado. To do this, we put the toasted almonds, the saffron and the yolks of the boiled eggs in a mortar , reserving half a yolk to decorate. We crush until we have a paste.
  7. When the onion is transparent, remove the garlic and add the reserved chicken, the wine and the contents of the mortar and let it cook for a few minutes to evaporate the alcohol.
  8. Then add the chicken broth and cook over medium heat for 35 minutes or until we see that the thighs are tender.
  9. Sprinkle with chopped parsley and decorate with the whites and the chopped half yolk.

Chicken recipe in pepitoria

Le Creuset low iron cocotte , Emile Henry ceramic mortar and pestle, and Le Creuset salt and pepper mills


  • We can use a whole chicken in pieces instead of the thighs. What I do recommend is removing the skin, to avoid excess fat.
  • When toasting the almonds, it is ideal to use a teaspoon of La Tourangelle almond oil , as it provides an extra delicious touch.



Hola! Hice el pollo en una cocotte de 24 cm y ………riquísimo 👍👍


Hola! La receta me ha gustado, así que la haré en breve 👍👍. Quería saber de qué tamaño es la cacerola , la de 26 o la de 30 ??. Muchas gracias

Claudia said:

¡Qué alegría me das, Juan! Me alegra que te haya traído esos buenos recuerdos, y felices si te animas a hacerla, ya nos contarás! Un saludo, Claudia

Juan said:

La receta me ha gustado mucho,muy parecida a la que hacia mi abuela, muchos recuerdos viendo la foto.Seguro que la hago.Muchas gracias

Claudia said:

Hola Manuela, haces una muy buena pregunta! :) La respuesta es que sí, puedes elaborar todas (o la gran mayoría) las recetas que puedes hacer en cocotte de hierro en una cocotte cerámica, con un par de peros a tener en cuenta:
- El calor de distribuye más rápido y se distribuye muy bien (incluso en las paredes) en el hierro, lo que hará que los tiempos de cocción varíen si lo haces en un material u otro.
- El hierro, al coger y radiar más temperatura, asa mejor (las carnes y vegetales, sobretodo, quedan mejor en el hierro si lo que buscas es un buen asado, todo queda más crujiente); la cerámica, por contra, es un material húmedo, por lo que todo queda más blando. Por eso el resultado será algo distinto según el material usado, pero hacerse se puede hacer en uno u otro material tranquilamente.
Espero haberte ayudado, ¡un saludo!

Manuela said:

Cuando publiquéis recetas para la cocotte de hierro, estas valen igual para las cerámicas de Emile Henry?

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