Chicken Almendrado Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
• In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Steps:

• Brown chicken on all sides in oil in a large pot.
• Add onion, garlic, and serranos to the pot.
• Season chicken with salt and pepper.
• Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
• In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
• Process into a coarse paste.
• Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
• Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
• Serve over rice.

Steps:

• 1. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
• 2. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
• 3. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
• 4. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.
• 5. Return sauce to skillet.
• 6. Dip chicken breasts into the sauce to coat both sides.
• 7. Place skin sides up in a single layer in the skillet.
• 8. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
• 9. Serve sauce over chicken and sprinkle with the remaining slivered almonds.