Almendrado With Chicken Recipes

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ALMENDRADO WITH CHICKEN



Almendrado with Chicken image

Almendrado with Chicken recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"

Provided by Pati Jinich

Categories     Main Course

Time 1h5m

Number Of Ingredients 16

1/2 large white onion (cut into pieces)
6 cloves garlic (unpeeled)
2 pounds (about 7 or 8) roma tomatoes
5 whole cloves
12 black peppercorns
1 1-inch stick ceylon cinnamon (or canela)
1 teaspoon dried oregano
1/2 cup vegetable oil
1 3-pound chicken (cut into serving pieces (wings removed for later use and breasts cut in half))
1 teaspoon kosher or coarse sea salt
2 cups chicken broth (divided)
1 cup slivered almonds
1/2 cup black raisins
1/2 cup manzanilla olives stuffed with pimiento (sliced )
1/4 cup capers (chopped)
1/2 cup pickled jalapeño rajas (or slices)

Steps:

  • Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
  • In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
  • In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
  • Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
  • Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.
  • Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.

CHICKEN ALMENDRADO



Chicken Almendrado image

This is a delicious Mexican dish that has a garlic sauce that is thickened with almonds, a definite Spanish influence. Adjust the spiciness to your taste.

Provided by PalatablePastime

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 1/2-3 lbs chicken pieces (thighs, drumsticks, breast halves)
1 large onion, chopped
4 cloves garlic, minced
2 serrano chilies, seeded and minced
1/2 teaspoon salt
black pepper (to taste)
2 cups chicken stock
1/2 cup toasted chopped almonds
2 cloves garlic, sliced
1/4 cup chopped cilantro
hot steamed rice

Steps:

  • Brown chicken on all sides in oil in a large pot.
  • Add onion, garlic, and serranos to the pot.
  • Season chicken with salt and pepper.
  • Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
  • In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
  • Process into a coarse paste.
  • Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
  • Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
  • Serve over rice.

MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND SAUCE



Mexican Pollo Verde Almendrado Chicken in Green Almond Sauce image

Mexican green chicken dishes are delicious; this one is enchanting, not only for its very subtle flavor but because the green sauce is downright pretty to look at.

Provided by Olha7397

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 lbs chicken, cut into serving pieces
2 cups chicken stock
1 medium onion, chopped
1 garlic clove, chopped
1 cup parsley sprig, coarsely chopped
1 cup coriander sprig, coarsely chopped (cilantro)
1 romaine lettuce hearts, coarsely chopped
2 canned jalapenos or 3 canned serrano chilies, seeded and chopped
4 ounces ground almonds, about 3/4 cup
3 tablespoons vegetable oil or 3 tablespoons lard
salt

Steps:

  • Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
  • In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
  • Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
  • The Book Of Latin American Cooking.

Nutrition Facts : Calories 578.6, Fat 42.1, SaturatedFat 8.9, Cholesterol 123.2, Sodium 243.7, Carbohydrate 13.5, Fiber 5.2, Sugar 4.7, Protein 38

CHICKEN IN ALMOND SAUCE



Chicken in Almond Sauce image

Categories     Chicken     Nut     Poultry     Bake     Sauté     Quick & Easy     Bacon     Almond     Spring     Cinnamon     Potluck     Simmer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 13

3/4 cup sliced almonds
6 skinless boneless chicken breast halves (2 lb total)
1 teaspoon salt
1 (3-inch) cinnamon stick
1 teaspoon dried oregano (preferably Mexican), crumbled
2 Turkish bay leaves or 1 California
2 tablespoons vegetable oil
3 bacon slices, chopped
1 cup chopped onion (1 medium)
1 tablespoon chopped garlic (2 to 3 cloves)
1 cup low-sodium chicken broth or water
1/2 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
  • Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
  • Pat chicken dry and sprinkle with 1/2 teaspoon salt.
  • Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
  • Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
  • Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.

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