Mexican Pollo Verde Almendrado Chicken In Green Almond Sauce Recipes

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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.

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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