Pollo En Salsa De Almendra Chicken In Almond Sauce Food
POLLO EN SALSA DE ALMENDRA ( CHICKEN IN ALMOND SAUCE)
A Spanish chicken dish eaten all over Spain and the Mediterranean area. Simple to prepare, and delicious. Serve with roasted potatoes or over rice.
Provided by Brian Holley
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1038.6, Fat 66.5, SaturatedFat 19.1, Cholesterol 205.2, Sodium 785.3, Carbohydrate 23.9, Fiber 5.4, Sugar 6.9, Protein 53.8
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
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