Southwestern Recipes

Almond Chicken (Pollo Almendrado)

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Ingredients

  • 1/2 cup blanched almonds
  • 3 whole chicken breasts, split, boned, and skinned
  • 2 to 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 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

Instructions

  1. 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.
  2. Heat 1 tablespoon oil and the butter in a 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.
  3. Repeat with remaining chicken, adding 1 tablespoon oil, if needed.
  4. Add remaining 1 tablespoon oil and the onion to skillet; sauté over medium heat until soft, about 3 minutes.
  5. Add chile, chopped tomato and garlic; sauté for 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.
  6. Remove chicken to serving dish; keep warm, covered.
  7. 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.
  8. Garnish with tomato wedge and cilantro.


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