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Pollo Almendrado Almond Chicken Recipe


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Pollo Almendrado Almond Chicken Recipe bakes chicken pieces in a sauce of almonds, crushed pineapple, seedless grapes, orange juice, white wine, honey, ground cloves and thyme resulting in this wonderful Mexican chicken recipe.
Food Category:    Chicken and Fowl
Cuisine Origin:    Mexican
    • Servings:4
    • Nutrition facts:568 calories15.9 grams fat
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  • 3/4 cup whole almonds, blanched
  • 3 pounds chicken pieces (cut-up whole chicken or chicken breasts)
  • 1/2 cup crushed pineapple
  • 1 cup fresh, seedless grapes or 1 small can (8 oz) whole grapes, drained
  • 1 cup orange juice
  • 1 cup dry white wine
  • 2 tablespoons honey (only if using fresh grapes)
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon dried thyme
  • Slivers of orange rind, for garnish


  • Toast almonds in a 300° F oven for 30 minutes. Cool and grind 1/2 cup of the almonds in a blender until fine. Coarsely chop the remaining 1/4 cup.
  • Brown the chicken pieces in the hot oil (370° F), 10 minutes on each side. Place the chicken pieces in a single layer in a shallow glass baking pan.
  • Preheat oven to 325° F. In a medium bowl combine pineapple, grapes, orange juice, wine, honey (if used), cinnamon, cloves, thyme, and almonds, and pour over the chicken. Bake for 40 minutes, basting several times. Increase oven to 350° F and bake 10 minutes longer.
  • Garnish with orange rind and serve.
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