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1
Soak the chiles in hot water to cover.When theyre softened, after about 30 minutes, remove their stems and seeds.
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2
Put half the lard in a deep skillet or flameproof casserole and turn the heat to medium-high.
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3
Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes.
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4
Add the almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, chiles, and vinegar and cook, stirring occasionally, until the tomatoes begin to break up.
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5
Cool slightly (in this as in every instance, take care when pureeing hot liquid; its best, if you have the time, to let the mixture cool to room temperature before pureeing), then puree in a blender.
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6
(You can prepare the dish to this point, cover, and set aside for several hours, until youre ready to eat.)
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7
Meanwhile, or when you are ready to continue, put the remaining lard in a skillet, preferably nonstick.
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8
Turn the heat to medium-high and wait a minute or so, until the lard melts.Add the chicken, skin side down.
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9
Season it with salt and at least 1/2 teaspoon pepper and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
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10
Return the tomato mixture to the skillet or casserole and turn the heat to medium; bring to a gentle boil and cook, stirring frequently, until slightly thickened (if the mixture is too thick, add a bit of chicken stock).
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11
Taste and adjust the seasoning, then add the browned chicken and cook, uncovered, turning the chicken once or twice, until tender and cooked through, about 20 minutes.
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12
Garnish, if you like, and serve.
