Cook this almond chicken dish. It features a sauce made with tomato and toasted almonds, flavored with bay leaf, pink pepper, and cumin with a spicy hint from ancho chili, making it ideal for a completely exquisite main course.
1 chicken, cut into pieces, breasts, thighs, and skinless legs
1 pinch salt, for seasoning chicken breasts
3 cloves garlic, chopped, for sauce
1 white onion, small, cut into medium cubes for sauce
4 tomatoes, cut into medium cubes, for sauce
2 ancho chiles
1 cup almonds, whole, toasted, for the sauce
3 pepper, pink
1 leaf bay
1/4 teaspoons clove
1 pinch cumin
1/2 cups chicken broth
1 pinch salt
1 cup almonds, sliced, with skin
parsley, for garnish
salad, or white rice to accompany
Preparation
20 mins
30 mins
Low
Preheat the oven to 180° C.
Heat the skillet over high heat with the oil, fry the chicken until golden brown, season, and remove from the skillet. Place the chicken on a baking tray and bake until fully cooked, remove from the oven and set aside.
Add the garlic and onion to the same skillet and cook until translucent, add the tomato, ancho chili, almonds, pink pepper, bay leaf, clove, and cumin, fill with chicken broth and cook for 8 minutes or until the liquid is reduced by half.
Add the previous preparation to the Vitamix® container, secure the lid tightly, select speed 1, gradually increase the speed to 10, and then to high. Blend for 3 minutes, season, and set the sauce aside.
Serve the oven-baked chicken with the sauce and garnish with almonds and parsley. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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