How To make Chicken Almendrado (Rice)
1 md Onion, chopped (about l/2
-cup) 2 tb Margarine or butter
1 tb Vegetable oil
1 c Chicken broth
1/4 c Slivered almonds
1 tb Ground red chilies
1 ts Vinegar
1/2 ts Sugar
1/2 ts Ground cinnamon
4 Chicken breast halves,
-boned Cook onion in margarine and oil in 10-inch skillet, stirring frequently, until tender. Stir in broth, 1/4 Cup almonds, the ground red chilies, vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Spoon mixture into blender. Cover and blend on low speed about
1 minute or until smooth. Return sauce to skillet. Dip chicken breast
halves into sauce to coat both sides. Place chicken, skin sides up, in single layer in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until done. Serve sauce over chicken. 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994 -----
How To make Chicken Almendrado (Rice)'s Videos
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Kung Pao Pollo, una rica receta china con pollo, vegetales, mani y chile, algo picante pero muy deliciosa. esta comida china se puede disfrutar con arroz blanco o una rica cerveza china.
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Delicious chicken with almonds. Oaxacan dish known as ALMENDRADO.
To make Almendrado you will need:
4 big ripe roma tomatoes
1 quarter of a medium onion
2 garlic cloves
half of a spoon of oregano
5 whole kernels of all spice
6 whole kernels of black pepper
3 dry chile guajillo without the seeds and without stem
4 cloves
1 inch of a stick of cinnamon
1 piece of French bread about an inch thick
2 table spoons of sesame seeds
2 table spoons of blanched slivered sliced almonds
half of cup of capers chopped
half of cup of green olives ( stuffed with pimento)
half of cup of golden raisins or your favorite kind
Half of cup of pickled jalapenos cut in slices.
1 whole chicken or 8 pieces of your favorite chicken meat
2 tablespoons of of pork lard or any vegetable oil or vegetable lard
4 cups of chicken broth (use the broth of your boiled chicken)
Boil your chicken in 5 to 6 cups of water (do not let the water dry out, add more if necessary) until cooked. Add 1 tablespoon of chicken bullion powder. Boil until cooked.
take it out and cut it in pieces if using whole chicken. Now Brown the chicken in pork lard.
Let's work on the sauce now.
Put 2 cups of chicken broth in a soup pot (using the broth from chicken you boiled)
start to saute ONE BY ONE in a little bit of oil: tomatoes, onion, garlic, oregano, all spice, black pepper, chile guajillo, 4 gloves, cinnamon, French bread. Let all that rest for 10 minutes.
Now put all these rested ingredients into the blender and give it a very good grind. Pass this sauce through a sifter. Using a spoon,( press with a little bit of strength) to push through the liquid part of the sauce into a bowl. Toss what is left in the sifter after finish running sauce through. Pour sifted sauce to browned chicken.
put 2 tablespoons of sesame seeds and 2 table spoons of almonds into a blender using 2 cups of chicken broth. Grind it really good and also pour it into browned chicken.
Now is time to add on top of all that:
Chopped half of cup of capers, sliced half of cup of olives made into little rings,
half of cup of golden raisins or your favorite ones, half of cup of jalapeno peppers, and last but not least half of cup of almonds. Let it simmer for about 10 minutes and enjoy over rice and a side of your favorite beans.
Almond Chicken - Dinner in 30 Minutes
Almond chicken is simply sensational. I have it one weekends or Friday nights as it's such a treat. My family and friends really enjoy it. Give it a try and let us know what you think. Get the recipe:
There are a few variations you can make to the recipe. First, you can alter the amount of almonds. I use about half a cup, but you can use more or less depending on your liking. Try to use a good quality almond, however. You can use roasted or plain depending on your liking.
In terms of the spices, you can add as much or as little as you like. For example, if you are a garlic lover, you can add more; if you are not, you can add less. You can also add the spices of your choice if you wish.
The vegetables are completely optional. I have seen many recipes for almond chicken, and the vegetables vary. These are the veggies of my choice, but you can add any kind of vegetables. In example, some egg plan or something similar might be a welcomed addition.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Blood Orange Almond Rice Pilaf Recipe || KIN EATS
Hungry for more? Savor tasty KIN EATS videos & recipes here: Find the full Blood Orange Almond Rice Pilaf recipe by clicking on Show more below.
Liesl Maggiore: I am a huge fan of adding seasonal ingredients to spice up otherwise kind bland foods like rice, couscous, or quinoa. Right now blood oranges are just amazing, and I love to use them when they are in season -- they are so tasty and beautiful! In this recipe, I added them to a basic rice pilaf with some crunchy toasted almonds for texture ... you can serve this as a side dish with just about anything!
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Blood Orange Almond Rice Pilaf
Serves 4
2 T. (30 g) butter
2 T. (30 mL) olive oil
1 onion -- chopped
1 c. (185 g) long grain rice
2 c. (475 mL) chicken broth
½ c. (45 g) toasted sliced almonds
2 blood orange -- segmented and roughly chopped.
Heat butter and oil in medium saucepan. Add onion and rice and sauté, stirring often, until rice and onion is translucent and rice is toasted golden brown.
Add chicken broth and bring to boil. Cover, turn heat to low and simmer 15 minutes. Turn off heat and let sit covered for 5 more minutes.
Fluff rice pilaf with fork and stir in toasted almonds and blood oranges. Season with kosher salt, if desired.
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Spanish Arroz Almendrado (Almond Rice)
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