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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons olive oil |
2 1/2-3 lbs chicken pieces (thighs, drumsticks, breast halves) |
1 large onion, chopped |
4 cloves garlic, minced |
2 serrano chilies, seeded and minced |
1/2 teaspoon salt |
black pepper (to taste) |
2 cups chicken stock |
1/2 cup toasted chopped almonds |
2 cloves garlic, sliced |
1/4 cup chopped cilantro |
hot steamed rice |
Directions:
1. Brown chicken on all sides in oil in a large pot.
2. Add onion, garlic, and serranos to the pot.
3. Season chicken with salt and pepper.
4. Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
5. In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
6. Process into a coarse paste.
7. Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
8. Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
9. Serve over rice.
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