Cook this almond chicken dish. Take a tomato-based sauce with toasted almonds, flavored with laurel, pink pepper and cumin with a spicy twist of wide chili, ideal for a totally exquisite main course.
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Ingredients6 portions
Preparation
Preheat the oven to 180 ° C.
Heat the pan over high heat with the oil, fry the chicken until golden brown, season and remove from the pan. Place the chicken in a tray and bake until it is completely cooked, remove from the oven and reserve.
Add the garlic and onion to the same pan and cook until you get a transparent color, add the tomato, broad chili, almonds, pink pepper, bay leaf, cloves and cumin, stuffed with the chicken broth and cook for 8 minutes or until the liquid is reduced by half.
Add the previous preparation in the glass of the Vitamix®, close the lid tightly, select the speed 1, increase the speed little by little up to 10 and then, until the high level. Blend for 3 minutes, season and reserve the sauce.
Serve the chicken from the oven with the sauce and decorate with the almonds and parsley. Enjoy
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