Pollo En Salsa De Almendra Chicken In Almond Sauce Recipes

POLLO EN SALSA DE ALMENDRA ( CHICKEN IN ALMOND SAUCE)

Steps:

• Mix the flour, salt, and pepper together and coat the chicken pieces with it.
• Save the left over flour to make the sauce with.
• Melt the butter in a pot with the olive oil.
• Fry the onion, garlic and mushrooms till softened. Remove and set aside.
• Place the chicken pieces in the butter/oil and fry till golden brown all over.
• Remove the chicken and set aside.
• Add the remaining flour to the pot and cook for 1 minute, stir in the sherry and stock, stir to make the sauce.
• Replace the onions and chicken to the pot, make sure that the chicken is JUST covered with liquid, add more stock if needed.
• Partially cover the pot, reduce the heat and cook till chicken is tender.
• Add the peas, parsley and almonds. Stir to blend all together.
• The sauce should be fairly thick. If it is too liquid, remove the lid and boil for a few minutes.
• Serve.

MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND SAUCE

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.

POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)

Steps:

• In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
• Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
• Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.