How To make Chicken Almendrado 2
1/2 c Onion; Chopped
2 tb Margarine Or Butter
1 tb Vegetable Oil
1 c Chicken Broth
1/4 c Almonds; Slivered
1 tb Red Chiles; Ground
1 ts Vinegar
1/2 ts Sugar
1/2 ts Cinnamon; Ground
4 Chicken Breast Halves;
- boneless Almonds; Slivered Cook and stir onion in margarine and oil in a 10-inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes. Serve sauce over chicken and sprinkle with the remaining slivered almonds. -----
How To make Chicken Almendrado 2's Videos
Delicious chicken with almonds. Oaxacan dish known as ALMENDRADO.
To make Almendrado you will need:
4 big ripe roma tomatoes
1 quarter of a medium onion
2 garlic cloves
half of a spoon of oregano
5 whole kernels of all spice
6 whole kernels of black pepper
3 dry chile guajillo without the seeds and without stem
4 cloves
1 inch of a stick of cinnamon
1 piece of French bread about an inch thick
2 table spoons of sesame seeds
2 table spoons of blanched slivered sliced almonds
half of cup of capers chopped
half of cup of green olives ( stuffed with pimento)
half of cup of golden raisins or your favorite kind
Half of cup of pickled jalapenos cut in slices.
1 whole chicken or 8 pieces of your favorite chicken meat
2 tablespoons of of pork lard or any vegetable oil or vegetable lard
4 cups of chicken broth (use the broth of your boiled chicken)
Boil your chicken in 5 to 6 cups of water (do not let the water dry out, add more if necessary) until cooked. Add 1 tablespoon of chicken bullion powder. Boil until cooked.
take it out and cut it in pieces if using whole chicken. Now Brown the chicken in pork lard.
Let's work on the sauce now.
Put 2 cups of chicken broth in a soup pot (using the broth from chicken you boiled)
start to saute ONE BY ONE in a little bit of oil: tomatoes, onion, garlic, oregano, all spice, black pepper, chile guajillo, 4 gloves, cinnamon, French bread. Let all that rest for 10 minutes.
Now put all these rested ingredients into the blender and give it a very good grind. Pass this sauce through a sifter. Using a spoon,( press with a little bit of strength) to push through the liquid part of the sauce into a bowl. Toss what is left in the sifter after finish running sauce through. Pour sifted sauce to browned chicken.
put 2 tablespoons of sesame seeds and 2 table spoons of almonds into a blender using 2 cups of chicken broth. Grind it really good and also pour it into browned chicken.
Now is time to add on top of all that:
Chopped half of cup of capers, sliced half of cup of olives made into little rings,
half of cup of golden raisins or your favorite ones, half of cup of jalapeno peppers, and last but not least half of cup of almonds. Let it simmer for about 10 minutes and enjoy over rice and a side of your favorite beans.
Pollo Almendrado para el día de la madre - how to cook mexican almond chicken
Como hacer pollo almendrado, una receta mexicana con la que quiero honrar a todas las mamás de este gran país, Que viva Méxicooooo
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Pati Jinich - Almendrado con Pollo
Pati shows us an incredibly easy mole that lacks none of the flavor and richness. It has layers of cinnamon, oregano, and roasted tomato, which bathes the chicken. See links below for her recipe in English and Spanish...
English:
Spanish:
Pollo en salsa de almendras
Almendrado de pollo
La receta completa en
Chicken Mole - Mexican Comfort Food
Chicken Mole Full Recipe and Directions:
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Chicken Mole - Mexican Comfort Food
Chicken slowly stew in a combination of pureed dried chilies, spices, and aromatic vegetables to developing the deep rich spicy flavors. When I think of Comfort Food, my thoughts turn to my childhood and family gatherings on Bagley Street in Detroit. Grandma and Little Grandpa's Victorian home was always filled with the smell of something cooking. Grandma was always present in her kitchen and that is where she reigned. My grandma’s Chicken Mole warmed our mouths and filled our tummies and hearts. We knew we were loved through her cooking.
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