Almendrado de Pollo

Directions

1. 1
   Soak the chiles in hot water to cover.When theyre softened, after about 30 minutes, remove their stems and seeds.
2. 2
   Put half the lard in a deep skillet or flameproof casserole and turn the heat to medium-high.
3. 3
   Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes.
4. 4
   Add the almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, chiles, and vinegar and cook, stirring occasionally, until the tomatoes begin to break up.
5. 5
   Cool slightly (in this as in every instance, take care when pureeing hot liquid; its best, if you have the time, to let the mixture cool to room temperature before pureeing), then puree in a blender.
6. 6
   (You can prepare the dish to this point, cover, and set aside for several hours, until youre ready to eat.)
7. 7
   Meanwhile, or when you are ready to continue, put the remaining lard in a skillet, preferably nonstick.
8. 8
   Turn the heat to medium-high and wait a minute or so, until the lard melts.Add the chicken, skin side down.
9. 9
   Season it with salt and at least 1/2 teaspoon pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
10. 10
    Return the tomato mixture to the skillet or casserole and turn the heat to medium; bring to a gentle boil and cook, stirring frequently, until slightly thickened (if the mixture is too thick, add a bit of chicken stock).
11. 11
    Taste and adjust the seasoning, then add the browned chicken and cook, uncovered, turning the chicken once or twice, until tender and cooked through, about 20 minutes.
12. 12
    Garnish, if you like, and serve.