Mexican Pollo Verde Almendrado Chicken In Green Almond Sauce Food
MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND SAUCE
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
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
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)
I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
More about "mexican pollo verde almendrado chicken in green almond sauce food"
CHICKEN IN ALMOND SAUCE (ALMENDRADO DE POLLO) - LOS …
From latimes.com
Cuisine MEXICANEstimated Reading Time 6 minsServings 6Total Time 45 mins
- Place the chicken breasts in a Dutch oven or large skillet. Add water to just cover, about 3 cups, and salt to taste. Bring to a boil over medium-high heat, reduce the heat to low and simmer, covered, 15 minutes. Drain, reserving the broth. Combine the almonds and 1/2 cup of broth in a blender and blend until the nuts are very finely chopped but not pureed. Set aside.
- Wash out the Dutch oven or skillet and wipe it dry. Add the oil and heat over medium heat. Add the onion and garlic and cook until tender, about 5 to 7 minutes. Meanwhile, puree the tomatoes in the blender. Add the tomatoes and ground almonds to the onion mixture. Add 1/2 teaspoon of salt or more to taste and a few grinds of pepper. Bring to a boil, reduce the heat and simmer, uncovered, 15 minutes. If the sauce becomes too thick, thin with a little broth.
- The chicken and sauce can be prepared in advance to this point and refrigerated until needed. Slice the chicken breasts lengthwise. Reheat the sauce in a large skillet. Add the sliced chicken to the skillet and cook until heated through, 10 to 15 minutes.
ALMENDRADO WITH CHICKEN - PATI JINICH
From patijinich.com
MEXICAN CHICKEN W/ ALMOND SAUCE (SALSA ALMENDRAS)
From philosokitchen.com
CHICKEN IN ALMOND SAUCE (ALMENDRADO DE POLLO) IN 2022 | MEXICAN …
From pinterest.com
CHICKEN IN ALMOND SAUCE (ALMENDRADO DE POLLO) IN 2022 | MEXICAN …
From pinterest.com
ALMENDRADO CON POLLO (CHICKEN IN ALMOND SAUCE) | EL GUAPO
From mccormick.com
10 BEST MEXICAN CHICKEN POLLO RECIPES | YUMMLY
From yummly.com
CHICKEN IN ALMOND SAUCE (ALMENDRADO DE POLLO) RECIPE - FOOD …
From foodnewsnews.com
CHICKEN IN ALMOND SAUCE (ALMENDRADO DE POLLO) | ZARELA
From zarela.com
GREEN CHICKEN WITH ALMONDS (POLLO ALMENDRADO VERDE) RECIPE | EAT …
From eatyourbooks.com
CHICKEN IN GREEN ALMOND SAUCE (POLLO VERDE ALMENDRADO) RECIPE
From eatyourbooks.com
MEXICAN ALMOND CHICKEN ( POLLO ALMENDRADO ) - CULINARY SECRETS …
From cheftomm.com
POLLO ALMENDRADO VERDE (CHICKEN IN GREEN ALMOND SAUCE)
From indra.com
MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND …
From ukrainianclassickitchen.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love