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thriftqueen

Jul 8, 2006, 10:06 AM

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Recipe for Almond Chicken

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I just returned from a trip to Guadalajara where I was a guest in a Mexican casa. Carmen, the hostess cooked a couple of dishes especially for us. I want to share the following recipe with you. I don't have exact measures as she didn't measure anything and I just watched as she prepared the dish. It was a wonderful dish.

CARMEN’S POLLO CON ALMENDRAS

In a large pot boil a whole chicken, which has been cut up into serving size pieces. Remove all skin and visible fat add salt to the pot. Carmen threw in the feet also.
I noticed a small piece of fresh oregano cooking with the chicken.

Add oil to a skillet and lightly brown 2 torn up tortillas, remove from pan. Carmen stressed no more than 2 tortillas.

In that same oil, brown one chile ancho, remove from pan.

In that same oil, brown whole almonds. Carmen used probably 2 cups of nuts, however I think you could use a lesser amount.

In the final minutes of browning the nuts, add a clove of garlic. Don’t overcook the garlic, remove it from the pan.

When all of the above has been browned, place the ingredients in a bowl and cover with caldo from the chicken you have cooked. Let it cool slightly.

When it has cooled pour into a blender and blend well. You may need to add a bit more caldo from the chicken pot.

After blending well add the blender contents to the pot of cooked chicken, and remaining broth. Cook for short time. The tortillas should thickened the sauce. I think as it is being served it would be nice to sprinkle sliced almonds and a bit of finely diced cilantro over the dish.

(This post was edited by thriftqueen on Jul 8, 2006, 10:21 AM)