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POLLO ALMENDRADO VERDE

Another Favorite Mexican dish. Very good with Mexican Rice and an Avocado and Jícama salad.





List of Ingredients



• 2 tablespoons cooking oil
  
• 1 tsblespoon butter
  
• 1 3-½ -to 4 lb. Chicken cut into serving pieces
  
• 1 large onion, finely chopped
  
• 2 cloves garlic, minced
  
• 1 cup chicken stock
  
• 1 cup orange juice
  
• ½ cup dry sherry
  
• Salt and freshly ground pepper
  
• 1 cup blanched almonds
  
• 10 tomatillos, cleaned and simmered for 5 minutes
  
• 1 or 2 jalapeños
  
• ½ bunch coriander, leaves only
  






Instructions



1. Heat the oil and butter in a heavy skillet, and brown the chicken pieces until golden. Remove chicken and drain all but 2 Tbs. fat. Saute onion and garlic until onion is soft. Return chicken to pan and add orange juice, sherry and salt and pepper to taste. Cover pan and simmer over very low heat until chicken is tender 45 minutes to 1 hour.
   
2. Pulverize the almonds in a blender and add tomatillos and jalapeños. Blend to make a rough sauce. Add to chicken and simmer for 5 minutes. Sauce should be like thick cream.
   






Final Comments


Serves 4
I remove the back and wings when I make this and just use the meaty parts. Save the other parts for stock