Chicken in Green Almond Sauce (6)

A Mexican dish from ” The Book of Latin American Cooking” by Elizabeth Lambert Ortiz. Serve with rice, tortillas, Frijolles ( beans) and Guacamole.

Chicken in Green Almond Sauce (6)
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Chicken in Green Almond Sauce (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the chicken pieces in a heavy casserole with the stock and bring to the boil. Reduce the heat and simmer gently, covered , for 45 minutes.
  2. Lift the chicken out on to a platter and set aside. Reserve the stock.
  3. In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds and reduce to a coarse puree.
  4. Heat the oil in a large heavy pan and pour in the puree. Cook, stirring constantly, for 3-4 minutes over a moderate heat.
  5. Transfer to a casserole, stir in the stock and season. Add the chicken pieces then cover and simmer to heat through. Serve with rice, tortillas, Frijolles and Guacamole.
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