Chicken Almendrado

Name: Chicken Almendrado
Ingredients: 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

12 ingredients

9 steps

Ingredients

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

Directions

1

Brown chicken on all sides in oil in a large pot.
2

Add onion, garlic, and serranos to the pot.
3

Season chicken with salt and pepper.
4

Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
5

In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
6

Process into a coarse paste.
7

Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
8

Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
9

Serve over rice.