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This dish has a fabulous almond sauce.

Serve over rice with hot tortillas on the side.

Chicken Almendrado

Mexican style baked chicken in an almond sauce.

Ingredients

4 LBS chicken parts

Salt and pepper

Juice of 2 limes

1 LB large ripe tomatoes

1 cup whole almonds

6 peppercorns

2 cloves

1 bay leaf

2 thick rounds of stale French bread fried in pork fat or butter

Instructions

1. Season the chicken parts with salt and pepper. Put in a baking dish and add the limejuice and set aside for 1 hour.

2. Heat oven to 350 degrees.

3. Blanch and peel 1 cup of almonds by placing them in boiling water until the skin puckers and comes off easily, then fry in pork fat (or butter) until golden (don't overcook). Coarsely chop and throw into the blender.

4. Broil the tomatoes in a pan in the broiler. Add the broiled tomatoes, peppercorns, cloves, bay leaf, 1/4 cup water and the two slices of fried French bread to the blender. Blend to a fairly smooth paste. Pour a little pork fat or butter into baking dish and smear around under chicken. Pour paste over top of chicken and bake 45 minutes basting occasionally.


Diana Kennedy

Recipes from the Regional Cooks of Mexico