Almendrado de Pollo
Ingredients
- 2 dried ancho or other fairly mild chiles (the dish should not be too fiery) ⓘ
- 1/4 cup lard (preferred) or neutral oil, like corn or grapeseed ⓘ
- 1 large white onion, chopped ⓘ
- 1 cup blanched almonds ⓘ
- Salt and black pepper to taste ⓘ
- 10 garlic cloves, peeled
- 3 or 4 tomatoes, cored and chopped (about 3 cups) ⓘ
- 1 teaspoon ground cinnamon ⓘ
- Pinch of ground cloves ⓘ
- 1 tablespoon red wine or other vinegar ⓘ
- 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat ⓘ
Instructions
- Soak the chiles in hot water to cover.When theyre softened, after about 30 minutes, remove their stems and seeds.
- Put half the lard in a deep skillet or flameproof casserole and turn the heat to medium-high.
- Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes.
- Add the almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, chiles, and vinegar and cook, stirring occasionally, until the tomatoes begin to break up.
- Cool slightly (in this as in every instance, take care when pureeing hot liquid; its best, if you have the time, to let the mixture cool to room temperature before pureeing), then puree in a blender.
- (You can prepare the dish to this point, cover, and set aside for several hours, until youre ready to eat.)
- Meanwhile, or when you are ready to continue, put the remaining lard in a skillet, preferably nonstick.
- Turn the heat to medium-high and wait a minute or so, until the lard melts.Add the chicken, skin side down.
- Season it with salt and at least 1/2 teaspoon pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
- Return the tomato mixture to the skillet or casserole and turn the heat to medium; bring to a gentle boil and cook, stirring frequently, until slightly thickened (if the mixture is too thick, add a bit of chicken stock).
- Taste and adjust the seasoning, then add the browned chicken and cook, uncovered, turning the chicken once or twice, until tender and cooked through, about 20 minutes.
- Garnish, if you like, and serve.
Nutrition & Diet Analysis (per serving)
652
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).