Almond Chicken (Pollo Almendrado)
- 1/2 cup blanched almonds
- 3 whole chicken breasts, split, boned, and skinned
- 2 to 3 tablespoons vegetable oil
- 1 tablespoon butter or margarine
- 1/4 cup finely chopped white onion
- 1 fresh Anaheim or poblano chile, roasted, peeled, seeded, de-veined, finely chopped
- 1 small tomato, seeded and minced
- 1 clove garlic, minced
- 1/2 cup chicken stock or broth
- 1/4 teaspoon salt
- 1/2 cup whipping cream
- Tomato wedge
- Fresh cilantro sprig
- Process almonds, about 1/4 at a time, with
on/off pulses in electric spice grinder to fine powder. Dip chicken
into almonds on small plate to coat all sides; reserve remaining almonds.
- Heat 1 tablespoon oil and the butter in deep 10-inch skillet
over medium heat until foam subsides. Add as many breasts as will
fit in single layer without crowding. Cook until chicken is light
brown on both sides, about 3 minutes per side, reducing heat if
almonds get too dark; remove to plate.
- Repeat with remaining chicken,
adding 1 tablespoon oil, if needed.
- Add remaining 1 tablespoon
oil and the onion to skillet; sauté over medium heat until soft,
about 3 minutes.
- Add chile, chopped tomato and garlic; sauté 1 minute.
Add stock, salt and reserved almonds; heat over high heat to boiling.
Add chicken to skillet; reduce heat to low. Simmer, covered, until
chicken is cooked through, 15 to 20 minutes.
- Remove chicken to serving
dish; keep warm, covered.
- Add cream to cooking liquid; heat
over medium-high heat to boiling. Cook and stir until sauce is slightly
thickened, 3 to 5 minutes; pour over chicken.
- Garnish with tomato wedge and cilantro.