|
|
|
Pollo Almendrado Almond Chicken
|
|
|
1
Reviews
|
|
By:
Esla Newman
|
|
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.
|
INGREDIENTS
|
|
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
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
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.
|
|
|
|
2:
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.
|
|
|
|
3:
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.
|
|
|
|
4:
Garnish with orange rind and
serve.
|
|
|
|
Print Preview
|
Rate This Recipe
|