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.
- 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 See How It's Made
- Brown chicken on all sides in oil in a large pot.
- Add onion, garlic, and serranos to the pot.
- Season chicken with salt and pepper.
- Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
- In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
- Process into a coarse paste.
- Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
- Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
- Serve over rice.