Chicken in Almond Sauce (Pollo en Salsa de Almendra)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons (1/4 cup) butter 3 to 3-1/2 pound chicken, cut into serving pieces 3 cups chicken stock, about
1 medium onion, finely chopped 1 fresh hot red or green pepper, seeded and finely chopped, or 1 canned serrano or jalapeno chili, finsed 1/2 cup toasted almonds, finely ground
2 hardboiled eggs, chopped 1 cup freshly made breadcrumbs salt, freshly ground pepper



1 Heat the butter in a large skillet and saute the chicken pieces until lightly golden all over. Transfer the chicken to a heatproof casserole, add enough chicken stock to cover, bring to a boil, lower the heat, cover, and simmer gently until the chicken is tender, about 45 minutes. Lift out the chicken pieces and keep warm. Pour the stock into a container and set it aside. Rinse out and dry the casserole.
2 In the fat remaining in the skillet saute the onion with the hot pepper until the onion is soft. Add the almonds, eggs, breadcrumbs, and salt and pepper to taste, and saute for a minute or two longer. Stir in 2 cups of the reserved chicken stock, pour the mixture into a blender or food processor, and reduce it to a puree. Do not overblend. The sauce should have some texture. Return the chicken pieces to the casserole and pour the sauce over them. Simmer just long enough to heat the chicken through. Serve with rice.

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