Chicken in Green Almond Sauce (Pollo Verde Almendrado)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/2 pound chicken, cut into serving pieces 2 cups chicken stock 1 medium onion, chopped
1 clove garlic, chopped 1 cup parsley sprigs, coarsely chopped 1 cup coriander (cilantro) sprigs, coarsely chopped
1 heart of romaine lettuce, coarsely chopped 1 or 2 fresh hot green pepeprs, seeded and chopped, or 2 canned jalapeno or 3 canned serrano chilies, seeded and chopped 4 ounces ground almonds, about 3/4 cup
3 tablespoons vegetable oil or lard salt



1 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.
2 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 overblend 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 pastelike because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer if 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.
3 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).

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