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Mexican-Style Almond Chicken (Pollo Almendrado)

(Makes 6 servings)

Almonds – ½ cup blanched

Chicken Breast – 3 whole, split, boned, skinned

Vegetable Oil – 3 Tablespoons, divided

Butter – 1 Tablespoon

White Onion – 1/4 cup, finely chopped

Green Chiles – 7 ounces can, diced

Tomato – 1 small, seeded, finely chopped

Garlic – 1 clove, minced

Chicken Broth – 1/2 cup

Sea salt – 1/4 teaspoon

Heavy Whipping Cream – 1/2 cup

Tomato Wedge

Cilantro Sprig

  • Process blanched almonds, about ¼ at a time, with on/off pulses in electric spice grinder to fine powder.
  • Dip chicken in 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 chopped onion to skillet; sauté over medium heat until soft, about 3 minutes. Add diced green chile, chopped tomato and minced garlic; sauté 1 minute. Add chicken stock, sea 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 heavy whipping 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 fresh cilantro sprig.

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