Chicken Almendrado

READY IN: 1hr 10mins
Recipe by Sue Lau

This is a delicious Mexican dish that has a garlic sauce that is thickened with almonds, a definite Spanish influence. Adjust the spiciness to your taste.

Top Review by fluffernutter

I made this dish years ago and really liked it and was glad to find the recipe again. I wish I could give this three and a half stars -- it's pretty good, but a little bland and it didn't really thicken up. Also, it's pale and somewhat colorless without the cilantro. Maybe I could have browned the chicken more. Or used a spicier peppper and more cilantro. On the positive side, the kids liked it. Thanks for posting. I'll try it again some time.

Ingredients Nutrition

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.

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