Fall recipes: Almendrado de pollo (chicken in almond sauce)

October 8, 11:10 AMChicago Mexican Food ExaminerAmy Hernandez

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Almendrado de Pollo

Almendrado de pollo (chicken in almond sauce) is yet another creatively delicious dish that is sure to impress. Full of enticing aromatic ingredients, it is a pleasure to prepare as well as eat.  Nothing beats the intoxicating fragrance of roasted onions, garlic, cinnamon, and cumin; and this recipe has them all.

Although the directions may appear somewhat daunting at first glance, it is actually a rather simple recipe.  Using classic techniques for preparing Mexican food, such as frying spices and rehydrating dried chiles; it gives the eager chef another opportunity to hone his or her skills. 

This dish is also frequently prepared with beef tongue or pork and is a super addition to your Mexican food repertoire.

• Pair a Baja, Mexico, wine with this dish

Almendrado de Pollo

Ingredients:

• 1 small chicken, skin removed and cut into serving pieces
• 2 cloves garlic
• ½ medium onion
• salt to taste

Sauce:

• 4 roma tomatoes
• 1 tsp oil
• 2/3 cup whole almonds, raw
• ¼ cup finely chopped onion
• 1 clove garlic
• ¼ tsp whole cumin seed
• 1 single-layered strip of Mexican cinnamon about the 2-3" long
• 10-14 de arbol chiles, seeds removed (or to taste)
• reserved chicken broth to thin sauce
• salt to taste

Directions:

Fill a Dutch oven (or large pot with a lid) about half-full with water and bring to a boil.  Once boiling, add chicken pieces, garlic, onion, and salt and allow to simmer about 20 minutes or until chicken is mostly done.  Meanwhile, place tomatoes on a dry comal and roast on medium heat until the skins are charred and tomatoes are completely cooked. Alternately, tomatoes may be broiled in the oven. While chicken is boiling and tomatoes are broiling, place oil, almonds, onion, garlic, cumin, and cinnamon in a small sauté pan.  Gently fry/sweat them on medium low heat until almonds are toasted, onions are soft, and spices are fragrant. When done, remove to blender jar. Remove skins from the charred tomatoes and add to the blender jar.

In the same sauté pan, add dried chiles and toast slightly, being careful not to burn them (they become bitter when burnt). Remove chiles and place in a small bowl.  Cover chiles with 2 cups of hot chicken broth and set them aside to soften.  Remove chicken pieces from cooking liquid and reserve remaining broth in a separate bowl.  Return chicken pieces back to empty Dutch oven and brown evenly on all sides.

Meanwhile, place rehydrated chiles and their soaking liquid in blender jar with other ingredients and blend until completely smooth (approximately 2-3 minutes).  If needed, gradually add more chicken broth to aid in blending.  Pour almond sauce into Dutch oven over browned chicken pieces.  Allow to simmer together 15 minutes to season.  Add chicken broth to thin as necessary so that sauce does not become too dry.  Check for salt. Serve with arroz blanco (rice), frijoles de olla (beans), and warm corn tortillas.

For more information:

Pollo Almendrado
Pollo en Mole Almendrado
Pollo Almendrado (Spanish)

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