COZY Spanish Potato Stew | Classic Patatas en Ajopollo Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is cost-effective.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice maintains sweetness, while cider vinegar is less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is a budget-friendly substitute.

Heat a stock pot with medium heat and add the olive oil.

Cut the slices of baguette into small cubes, remove the skins from the cloves of garlic, and roughly chop the tomato.

Add the pieces of baguette, cloves of garlic, and blanched almonds into the stock pot with the hot olive oil, mix continuously. After 4 minutes, when the ingredients are lightly fried, add in the chopped tomato, ground cumin, and season with sea salt and black pepper. Continue to mix for another 3 minutes until the tomato is lightly sautéed, then remove the stock pot from the heat and transfer everything into a bowl.

Cut the peeled potatoes into bite-sized pieces that are 2 cm (3/4 inch) thick.

Add the cut potatoes into the same stock pot, fill with enough broth to just barely cover the potatoes, add in the saffron and bay leaf, and heat on high.

While the potatoes are cooking, transfer the fried ingredients in the bowl into a tall plastic cylinder, add in 1/4 cup water, and blend until smooth.

About 20 minutes after turning on the heat on the potatoes, they should be cooked through. At this point, add in the puree and mix it into the stew, then crack in the eggs, evenly spaced out. Place a lid on the stock pot and lower to low-medium heat, simmer for 3 to 4 minutes or until the egg whites are cooked through.

Transfer into shallow bowls and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary