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    You are in: Home / Recipes / Abuelita's Almond Chicken Recipe
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    Abuelita's Almond Chicken

    Abuelita's Almond Chicken. Photo by pattikay in L.A.

    1/1 Photo of Abuelita's Almond Chicken

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    pattikay in L.A.'s Note:

    From the Border Cookbook, this is described as being "fast enough for a weeknight and fancy enough for company." Posted for ZWT 3, Mexico. You can control the heat/spiciness of this by using milder or hotter chiles. This goes well with Rice Tortitas (#231463).

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 cup whipping cream
    • 2 tablespoons buttermilk
    • 1 cup chicken stock
    • 1/2 cup milk
    • 1/4 cup slivered almonds, toasted
    • 3 mild dried ancho chiles (or 4 hot arbol chiles, if you like more heat) or 3 dried pasilla peppers (or 4 hot arbol chiles, if you like more heat)
    • 1 garlic clove, sliced
    • salt
    • 4 -6 chicken pieces (leg-thigh sections, boneless breasts, your choice)
    • 2 tablespoons vegetable oil
    • sesame seeds, toasted

    Directions:

    1. 1
      blend the whipping cream and buttermilk to form the "crema".
    2. 2
      in a saucepan, combine 3/4 cup of the crema with the stock, milk, almonds, 2 of the chiles and garlic and bring the mixture just to a boil over medium heat.
    3. 3
      let it sit for 5 minutes for the chiles to soften.
    4. 4
      transfer the mixture to a blender and puree.
    5. 5
      add salt to the sauce to taste.
    6. 6
      salt the chicken lightly. warm the oil in a large skillet over medium heat.
    7. 7
      add the chicken and brown it on both sides. it may be easier to brown the chicken in batches, but return all the pieces to the skillet before proceeding. a snug fit is desireable.
    8. 8
      pour the sauce over the chicken, cover, reduce the heat to low, and simmer until the chicken is cooked through and tender, about 12-14 minutes.
    9. 9
      stir up from the bottom at least once to make sure the sauce isn't sticking.
    10. 10
      while the chicken cooks, cut the remaining chile into slivers with scissors.
    11. 11
      transfer the chicken to a serving plate. top with dollops of the remaining crema, the chile slivers and sesame seeds. serve hot.

    Browse Our Top Poultry Recipes

    Ratings & Reviews:

    • on June 24, 2007

      35

      Easy and pretty good, but a little on the bland side. I used chicken breasts and added 1/2 tsp salt while cooking and we added pepper and more salt at the table. I would use an extra clove of garlic and an extra chili pepper next time, if I make this again. Thanks though.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Abuelita's Almond Chicken

    Serving Size: 1 (124 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.4
     
    Calories from Fat 316
    82%
    Total Fat 35.1 g
    54%
    Saturated Fat 15.8 g
    79%
    Cholesterol 87.8 mg
    29%
    Sodium 136.9 mg
    5%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 1.7 g
    6%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    chicken pieces

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