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Pollo Almendrado




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Alberta Chicken Farmers Assc.




List of Ingredients




8 bone-in, chicken thighs, skin removed
3/4 cup whole almonds, skin on
1 Tbsp canola oil
2 cups fresh pineapple cubes
1/2 cup orange juice
2 Tbsp lime juice
1-3 jalapeno peppers, seeded and finely minced
2 Tbsp honey
1/4 tsp ground cloves
1 Tbsp minced fresh thyme (or 1 tsp dried)
1/4 tsp salt


Recipe



1. Toast almonds in a 300°F oven for 30 minutes.

Cool and grind 1/2 cup of the almonds in the blender until fine.

Coarsely chop the remaining 1/4 cup.

2. Brown the chicken pieces in the hot oil, 10 minutes on each side.

Place the chicken pieces in a single layer in a shallow glass baking pan.

3. Preheat oven to 350°F.

Puree approximately 1/2 cup of the fresh pineapple and chop the rest into bite-size pieces.

In a medium bowl combine orange and lime juices, all the pineapple, minced jalapeno, honey, cloves, thyme, ground almonds and salt.

4. Pour sauce over chicken, sprinkle with chopped almonds and bake uncovered for 60 minutes or until a meat thermometer inserted into the chicken pieces reads 165°F, and sauce reduces and thickens.

Author's Note: This Mexican chicken dish has a light, refreshing flavour. A cup of chopped green seedless grapes may be added with the pineapple.

BL's Note: This works good with mock "chicken" too, but read the packet carefully as most meat subs have gluten.