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almond Chicken (pollo Almendrado) 1/2 Cup Blanched Almonds
3 Whole Chicken Breasts, Split, Boned, And Skinned
2 To 3 Tablespoons Vegetable Oil
1 Tablespoon Butter Or Margarine
1/4 Cup Finely Chopped White Onion
1 Fresh Anaheim Or Poblano Chile, Roasted, Peeled,
Seeded, De-veined, Finely Chopped
1 Small Tomato, Seeded And Minced
1 Clove Garlic, Minced
1/2 Cup Chicken Stock Or Broth
1/4 Teaspoon Salt
1/2 Cup Whipping Cream
tomato Wedge
fresh Cilantro Sprig process Almonds, About 1/4 At A Time, With On/off Pulses In Electric Spice Grinder To Fine Powder. Dip Chicken In Almonds On Small Plate To Coat All Sides; Reserve Remaining Almonds. heat 1 Tablespoon Oil And The Butter In Deep 10-inch Skillet Over Medium Heat Until Foam Subsides. Add As Many Breasts As Will Fit In Single Layer Without Crowding. Cook Until Chicken Is Light Brown On Both Sides, About 3 Minutes Per Side, Reducing Heat If Almonds Get Too Dark; Remove To Plate. Repeat With Remaining Chicken, Adding 1 Tablespoon Oil, If Needed. add Remaining 1 Tablespoon Oil And The Onion To Skillet; Sauté Over Medium Heat Until Soft, About 3 Minutes. Add Chile, Chopped Tomato And Garlic; Sauté 1 Minute. Add Stock, Salt And Reserved Almonds; Heat Over High Heat To Boiling. Add Chicken To Skillet; Reduce Heat To Low. Simmer, Covered, Until Chicken Is Cooked Through, 15 To 20 Minutes. Remove Chicken To Serving Dish; Keep Warm, Covered. add Cream To Cooking Liquid; Heat Over Medium-high Heat To Boiling. Cook And Stir Until Sauce Is Slightly Thickened, 3 To 5 Minutes; Pour Over Chicken. Garnish With Tomato Wedge And Cilantro. |
