Return to Mexican Chicken Recipes

 

Pollo Almendrado

4 star rating
 

Add a Photo

Submitted by: Sugarlump

 

Chicken is cooked with onion, garlic, broth and almonds, and seasoned with cinnamon, bay leaf, Mexican oregano and crushed red pepper.
 

Ingredients

  • 1 cup toasted sliced almonds, divided
  • 2 tablespoons canola oil
  • 4 skinless, boneless chicken breast halves, pounded thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup diced yellow onion
  • 1 minced garlic clove
  • 1 3-inch cinnamon stick
  • 1 bay leaf
  • 1 teaspoon crushed Mexican oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chicken stock
  • 4 slices crisp-cooked and crumbled bacon
  • 1/4 cup chopped cilantro

Save Recipe

Interact

 
Method

Finely grind 1/2 cup of the almonds. Set aside. Heat oil in large heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to hot oil and brown on both sides, 1-2 minutes per side. Remove to plate. Add onion, garlic, cinnamon, bay leaf, oregano, and red pepper flakes to skillet. Saute 5-7 minutes until onions are translucent. Stir in chicken stock and finely ground almonds. Return chicken to pan. Cook over medium-low until chicken is done, about 5 minutes. Remove cinnamon stick and bay leaf. Transfer to serving platter. Top with bacon, cilantro, and remaining sliced almonds.

 

Notes: This quick and easy recipe adds a new twist to your ho hum chicken repertoire. Serve this at your next Mexican buffet table, and everyone will be requesting the recipe!

 

Number of Servings: 4

 

Submitted by: Sugarlump ()

 

Advertisement