CHICKEN ALMENDRADO
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
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.
CHICKEN IN ALMOND SAUCE
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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