Chicken Almendrado 2
Submitted by Sassa
Chicken almendrado braised in a blended red chile and almond sauce with cinnamon and vinegar. A Mexican-inspired one-skillet dish with a rich, nutty, mildly spiced sauce.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minAlmendrado means “with almonds” in Spanish, and this chicken dish builds a velvety red sauce around them. Slivered almonds get simmered with onion, chicken broth, ground red chiles, cinnamon, vinegar, and a touch of sugar, then blended smooth. The chicken braises right in that sauce until tender.
Blending the almonds into the sauce is the technique borrowed from Mexican mole traditions. The ground nuts thicken the liquid and add a subtle, toasty richness that you can’t get from flour or cornstarch. Cinnamon and ground red chiles together create that warm, earthy heat that’s characteristic of Mexican cooking, while vinegar and sugar balance the spice with a tangy sweetness.
Dipping the chicken into the sauce before placing it skin-side up ensures the flavor penetrates from all sides during the long, covered braise.
Kitchen Tips
- Blend the sauce until completely smooth. Any almond chunks left behind will make the sauce gritty.
- Keep the simmer gentle during the 45-minute braise. A hard boil toughens chicken breast.
- Toast the remaining slivered almonds in a dry skillet before sprinkling them over the finished dish. Toasted almonds add a crunchier contrast to the smooth sauce.
Variations
- Add a tablespoon of unsweetened cocoa powder to the sauce before blending for a mole-style depth.
- Use bone-in chicken thighs instead of breasts for richer, more forgiving meat.
- Stir in a roasted poblano pepper before blending for a smoky, green chile twist.
Ingredients
Directions
Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
Stir in broth, ¼ cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
Heat to boiling; reduce the heat and simmer, 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.
Dip chicken breasts into the sauce to coat both sides.
Place skin sides up in a single layer in the skillet.
Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
Serve sauce over chicken and sprinkle with the remaining slivered almonds.
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