Pollo Almendrado(Almond Chicken)
Be the first to rate this recipe
A home-kitchen version of pollo almendrado(almond chicken), written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3/4 c. whole almonds, blanched
- 3 lb. chicken pieces (cut up whole chicken or chicken breasts)
- canola oil for frying (1/2 inch deep)
- 1/2 c. crushed pineapple
- 1 c. orange juice
- 1 c. dry white wine
- 1/4 tsp. cinnamon
- 1/8 tsp. cloves
- 1/8 tsp. thyme
Method
Toast the almonds in a 300° oven for 25 minutes or until brown; do not burn.
Set aside to cool.
When cool, grind 1/2 cup of almonds in blender until fine.
Chop remaining 1/4 cup coarsely.
Brown chicken pieces in tho hot oil for 10 minutes on each side.
Place chicken in single layer in a shallow glass baking pan.
Combine all other ingredients, including almonds, and pour over chicken.
Bake at 325° for 40 minutes.
Baste several times.
Increase temperature to 350° and bake an additional 10 minutes.
Serves 4.
Rate:
