Toasted almonds add texture and thicken the sauce in this Mexican chicken dish. Heat up boiled chicken in a blended sauce seasoned with toasted El Guapo® Whole Almonds, Mexican oregano, black pepper and cinnamon to infuse flavor!
15m
PREP TIME
1hr 15m
COOK TIME
427
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 8 pieces bone-in chicken, thighs and drumsticks
- 1 cup chopped white onion, divided
- 6 medium garlic cloves, peeled and slightly smashed, divided
- 2 teaspoons kosher salt, divided
- 5 medium plum tomatoes, cored
- 1/2 cup whole almonds, toasted
- 2 teaspoons Whole Oregano
- 1/2 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 1/2 teaspoon El Guapo® Ground Cinnamon (Canela Molida)
- 1 tablespoon vegetable oil
INSTRUCTIONS
- 1 Place chicken, 1/2 cup of the onion, 3 of the garlic cloves and 1 teaspoon of the salt in large saucepan. Add just enough water to cover. Bring to a boil. Reduce heat; simmer 45 minutes or until chicken is cooked through and tender. Remove chicken from broth; keep warm. Reserve 2 cups broth; set aside. Discard remaining broth along with onions and garlic. (Or strain and refrigerate for use in other recipes.)
- 2 Heat large skillet or comal on medium-high heat until hot. Add remaining onion and garlic, and tomato; cook until charred on all sides turning frequently, about 6 to 8 minutes. Transfer onion, garlic, tomatoes, reserved 2 cups chicken broth, almonds, oregano, black pepper, cinnamon and remaining 1 teaspoon salt to blender container. Blend on high until smooth.
- 3 Heat oil in large saucepan on medium heat. Add sauce mixture from blender. Bring to simmer. Reduce heat to medium-low; cook and stir about 15 minutes or until thickened (consistency should be similar to heavy cream). Add chicken, turning to coat in sauce. Garnish with additional chopped almonds and cilantro, and serve with rice and beans, if desired.
