Mexican Pollo Verde Almendrado Chicken In Green Alm

Name: Mexican Pollo Verde Almendrado Chicken In Green Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chicken, cut into serving pieces; 2 cups chicken stock; 1 medium onion, chopped; 1 garlic clove, chopped; 1 cup parsley sprig, coarsely chopped; 1 cup coriander sprig, coarsely chopped (cilantro); 1 romaine lettuce hearts, coarsely chopped; 1 -2 2 canned jalapenos or 3 canned serrano chilies, seeded and chopped; 4 ounces ground almonds, about 3/4 cup; 3 tablespoons vegetable oil or 3 tablespoons lard; salt

Servings: persons

3 1/2 lbs chicken, cut into serving pieces
2 cups chicken stock
1 medium onion, chopped
1 garlic clove, chopped
1 cup parsley sprig, coarsely chopped
1 cup coriander sprig, coarsely chopped (cilantro)
1 romaine lettuce hearts, coarsely chopped
1 -2 2 canned jalapenos or 3 canned serrano chilies, seeded and chopped
4 ounces ground almonds, about 3/4 cup
3 tablespoons vegetable oil or 3 tablespoons lard
salt

1
Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
2
In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
3
Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
4
The Book Of Latin American Cooking.

1187

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 lbs chicken, cut into serving pieces, 2 cups chicken stock, 1 medium onion, chopped, 1 garlic clove, chopped, and more.

Yes, Mexican Pollo Verde Almendrado Chicken In Green Almond Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Pollo Verde Almendrado Chicken In Green Almond Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions