Baked Chicken in a Sorta Spanish Sauce

Total Time
45mins
Prep 0 mins
Cook 45 mins

This recipe is reminiscent of the flavors of both arroz con pollo and classic Mexican mole sauce. Parts of the recipe were modified here and there. From Prevention Magazine Diabetes' Cookbook. If you don't care about the fat content, leave the skin on the chicken. Turkey can also be substituted for the chicken if you wish.

Ingredients Nutrition

Directions

  1. *NOTE: Original recipe specified Smokehouse brand almonds.
  2. Preheat oven to BROIL. Peel the onion and cut in half from tip to root. Broil for about 10 minutes or until lightly charred on all sides. Watch broiling process carefully! Set onion aside to cool slightly then chop coarsely.
  3. Roast the almonds and set aside to cool slightly. Place 1 tablespoon of whole almonds aside and grind the rest in a food processor until very fine.
  4. Add the liquid smoke, onion, tomatoes, jalapeno, lime juice, cocoa, chili powder and cinnamon. Process the mixture to a smooth sauce. If the appliance is laboring at all, add 1-2 tablespoons broth or stock to aid in blending. Set aside 1/2 cup of the sauce and leave the remainder in the food processor.
  5. Lightly oil a baking sheet and add the chicken breasts. Use a pastry brush to spread 1/2 cup reserved sauce onto the chicken breasts. Season with salt and pepper.
  6. Bake for about 40-45 minutes or until the chicken is no longer pink on the inside and the meat is browned evenly.
  7. In the meantime, in a small sauce over medium heat, lightly saute the garlic in a little bit of grapeseed oil just until softened. Add the reserved sauce from the food processor. Heat through. Once the sauce is heated through, reduce the temperature to low, cover and simmer about 20 minutes. Keep warm until ready to serve.
  8. Transfer the chicken to a platter, sprinkle with paprika, and garnish with remaining ingredients. Serve the cooked sauce on the side. If the sauce is too thick to your liking, thin with a little broth or water.

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