Pollo Almendrado - Mexican Chicken with Almonds

Almendrado simply means with almonds.  You will see that a lot in Mexican cooking. 

• 2 full boneless chicken breasts
• 1 tablespoon lard or vegetable oil
• 1medium onion, roughly chopped
• 1 garlic clove minced
• 1 cup chicken broth
• 1/2 cup   blanched, slivered almonds
• 2 serrano chiles, deseeded (if you want) and chopped
• 1 teaspoon vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon cinnamon

METHOD

Cut chicken breasts in half to have 4 pieces total.  Set aside.

Heat a heavy bottomed skillet large enough to hold chicken in a single layer until hot, but not smoking.  Swirl in oil and add onions. Cook until onions become translucent. Stir in garlic, broth, half the almonds (1/4 cup), chopped chiles, vinegar, sugar and cinnamon. Heat over a high flame to boiling.   When it reaches the boil, immediately turn down heat to maintain a simmer, and cook, uncovered, for 10 minutes.

Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet.

Put chicken in the sauce, turning with a tongs so both sides are coated. Cook skin side up in a single layer in the skillet. Bring to a boil, reduce heat, and simmer, covered, 45 - 50 minutes or until chicken is done.

Put chicken on serving platter.  Spoon sauce over top, then garnish sprinkle with remaining slivered almonds.

Serves: 4

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