Chicken Almendrado Recipes

CHICKEN ALMENDRADO

Steps:

• 1. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
• 2. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
• 3. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
• 4. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.
• 5. Return sauce to skillet.
• 6. Dip chicken breasts into the sauce to coat both sides.
• 7. Place skin sides up in a single layer in the skillet.
• 8. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
• 9. Serve sauce over chicken and sprinkle with the remaining slivered almonds.

MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND SAUCE

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.

CHICKEN ALMENDRADO

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.