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.
Provided by PalatablePastime
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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Drip Gangstar
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser. I've made it several times, and it's always a hit.
Brenner Brenner
[email protected]I'm allergic to almonds, so I substituted walnuts in this recipe. It turned out great! The walnuts added a nice crunch and flavor to the dish.
michelle Valtierra
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Samsung Galaxya76
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little bit of extra garlic and paprika to the sauce, and it's always a hit with my family.
Nuwan Kumara
[email protected]This recipe was easy to follow and the dish turned out delicious! I will definitely be making it again.
Munira Mukhi
[email protected]This was a great recipe! I made it for my family, and they all loved it. The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this dish again.
Sultan Sulaiman Joyan
[email protected]I'm not a big fan of almonds, but I really enjoyed this dish. The chicken was moist and flavorful, and the sauce was creamy and rich. I served it over pasta, and it was a delicious and satisfying meal.
Tanai Hossian
[email protected]Loved this recipe! It's now one of my go-to weeknight meals. I usually double the sauce recipe, because I like to have plenty of it to spoon over the chicken and rice.
Dickie Townsend
[email protected]This was my first time making chicken almendrado, and it turned out great! I used chicken thighs instead of breasts, and I cooked it in a slow cooker on low for 6 hours. The chicken was fall-off-the-bone tender, and the sauce was rich and flavorful.
Shamol Shil
[email protected]I've made this dish several times, and it's always a crowd-pleaser. The chicken is always tender and juicy, and the sauce is creamy and flavorful. I like to add a little bit of cayenne pepper to give it a bit of a kick.
Eddy Kizz
[email protected]This dish was easy to make and turned out delicious! I used boneless, skinless chicken breasts, and they cooked perfectly in the sauce. The almonds added a nice nutty flavor. I served it over rice, and it was a perfect meal.
Dorothy Phiri
[email protected]I'm not sure what went wrong, but my chicken almendrado turned out dry and flavorless. The sauce was also too thin. I followed the recipe exactly, so I'm not sure what happened.
Tanweer Khan
[email protected]This chicken almendrado was a hit with my family! The chicken was tender and juicy, and the sauce was creamy and flavorful. I especially loved the almonds, which added a nice crunch. I will definitely be making this dish again.