Pollo en salsa de almendra
Instructions
Boil the chicken in 4 cups of the broth until it is tender; remove the skin.
Saute almonds in 2 tablespoons oil; drain and keep cooking oil.
Saute the onion, garlic, cloves, and cinnamon bread in this oil.
Add the tomatoes.
When the mixture is thoroughly cooked, blended together with almonds.
To cook the chicken in the remaining oil, add the almond mixture, remaining broth and sherry.
Season with salt and pepper and cook on low heat for about 30 minutes.
Add the olives and chilies and cook for another 5 minutes.
Ingredients and dosing for 4 persons
- 1 1/2 of chicken into quarters
- 4 cups of chicken soup
- 2 tablespoons of olive oil
- 80 g of almond
- 1/2 finger roll of dry bread cut into rings
- 1 chopped onion
- 3 cloves of garlic
- 2 cloves
- 1 stick of cinnamon
- 3 peeled and chopped
- 3 tablespoons of olive oil
- 3 cups of chicken soup
- 1 cup of sherry
- Salt
- Pepper
- 25 green olives
- 6 chilies