Best 2 Chicken Almendrado Recipes

Chicken Almondrado, a flavorful and delicious dish originating from Spain, is an excellent choice for those seeking a unique and tasty meal. The combination of tender chicken, crunchy almonds, and a creamy almond sauce creates a harmonious symphony of flavors that is sure to tantalize your taste buds. This article will guide you through the process of selecting the right ingredients, preparing the chicken, making the almond sauce, and assembling the dish. With step-by-step instructions and helpful tips, you'll be able to prepare this delectable dish in no time. So, gather your ingredients and get ready to embark on a culinary journey to savor the delights of Chicken Almondrado.

Here are our top 2 tried and tested recipes!

CHICKEN ALMENDRADO

Chicken Almendrado image

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

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

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.

MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND SAUCE

Mexican Pollo Verde Almendrado Chicken in Green Almond Sauce image

Mexican green chicken dishes are delicious; this one is enchanting, not only for its very subtle flavor but because the green sauce is downright pretty to look at.

Provided by Olha7397

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 lbs chicken, cut into serving pieces
2 cups chicken stock
1 medium onion, chopped
1 garlic clove, chopped
1 cup parsley sprig, coarsely chopped
1 cup coriander sprig, coarsely chopped (cilantro)
1 romaine lettuce hearts, coarsely chopped
2 canned jalapenos or 3 canned serrano chilies, seeded and chopped
4 ounces ground almonds, about 3/4 cup
3 tablespoons vegetable oil or 3 tablespoons lard
salt

Steps:

Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
The Book Of Latin American Cooking.

Nutrition Facts : Calories 578.6, Fat 42.1, SaturatedFat 8.9, Cholesterol 123.2, Sodium 243.7, Carbohydrate 13.5, Fiber 5.2, Sugar 4.7, Protein 38

Chicken tips:

Use a whole chicken, cut into pieces, or a combination of chicken pieces (e.g., breasts, thighs, or drums) to add more dimensions. However, if using a whole chicken, you should remove the skin and cut the chicken into smaller pieces because the cooking time for a whole bird is longer.
Use fresh or thawed chicken. If using a whole chicken, rinse it before cutting it.
To prepare the chicken, season it with a mixture of salt, black or white ground or whole black or white peppers, chili powder, and paprika. You could also add your favorite seasoning, such as oregano, basil, and cumin.
If desired, dredge the chicken in a mixture of cornstarch and seasoned maizena so that the chicken pieces have a crunchy surface after cooking.

Conclusion:

This Spanish dish combines the flavors of chicken, red peppers, green onions, and the tanginess of green olives, all bathed in a rich, creamy almond-based соuce. Here are some final tips to make this dish perfectly and deliciously. • Before making the соuce, make certain that your almonds are grounded into a fine powder, as an uneven grounding of almonds could interfere with the texture and homogeneity of the соuce. • Serve this соuce with rice, french fries, or roasted or mashed veggies, so that the соuce and the chicken pieces achieve a good balance of flavors and textures. • If you dislike almonds, try using other available seeds and see if their flavors gel with the rest of the ingredients.

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