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Pollo Almendrado




Source of Recipe


Friends


Recipe Introduction


Preheat oven to 325 degrees.


List of Ingredients




1 C whole blanched almonds
2 T oil
3 pounds chicken pieces (cut-up whole chicken or chicken breasts)
1 C orange juice
1 cup seedless grapes,(opt)
1 cup white wine
1/2 tsp dried thyme
10 ounces tomatillas
1/2 C cilantro or parsley, chopped
Slivers of orange peel, for garnish




Recipe



Cool and grind 1/2 cup of the toasted almonds in a blender until fine. Coarsely chop the remaining 1/2 cup. Add the tomatillas and cilantro.
Heat oil to 370 degrees F in a large skillet. Brown chicken pieces, 10 minutes on each side. Place chicken in a single layer in a shallow baking pan.
In a medium bowl, combine grapes, orange juice, wine, thyme and all of the almond mixture. Pour over chicken. Bake for 40 minutes, basting several times with pan juices. Increase oven to 350 degrees; bake 10 minutes longer.
Garnish with orange peel and serve.
Serve with rice.

Note: To blanch almonds, put them in a bowl, pour boiling water over them, let sit 5 minutes, then drain and pull skins off.
To toast almonds, arrange dry nuts in a single layer on a baking sheet. Place
In a 300-degree oven for 30 minutes, stirring occasionally to ensure that the nuts brown evenly.