Chicken Almendrado

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.

• Ready In: 1 hr 10 mins
• Serves: 4-6

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.