A Colonial Classic: Mexico's Creamy Almond & Garlic Chicken (Pollo en Almendrado)
Details
A silky, nutty sauce with a secret garlic punch.
Ingredients
Instructions
Toast the Aromatics
In a dry skillet over medium heat, toast the almonds until they are fragrant and lightly browned, about 3-4 minutes. Remove from the skillet and set aside. In the same skillet, toast the guajillo chiles, chile de árbol, cinnamon stick, and cloves for about 30-60 seconds per side until fragrant, being careful not to burn them.
Prepare the Vegetables
In the same skillet, add a tablespoon of oil. Add the tomatoes, onion, and garlic cloves and cook, turning occasionally, until they are softened and lightly charred, about 8-10 minutes.
Sear the Chicken
While the vegetables cook, season the chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides. Remove the chicken from the pot and set it aside.
Create the Sauce
Transfer the toasted chiles to a bowl and cover with hot water to rehydrate them for about 15 minutes. Once softened, drain the chiles and place them in a blender. Add the toasted almonds, the charred tomatoes, onion, garlic, the piece of bread or tortilla, cumin, and 1 cup of the chicken broth. Blend until the mixture is completely smooth. If it's too thick, add a little more broth.
Combine and Simmer
Pour the blended almond sauce into the pot where you seared the chicken. Cook the sauce over medium heat, stirring constantly, for about 5 minutes until it darkens and thickens slightly. Return the seared chicken and any accumulated juices to the pot. Add the remaining cup of chicken broth, bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.
Serve
Serve the chicken hot, bathed in the rich almond sauce. Garnish with toasted sliced almonds and fresh cilantro. It is traditionally served with white rice.
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