Chicken in almond sauce is a traditional Spanish dish, soft and aromatic. The almond sauce creates a rich and creamy flavor that pairs perfectly with the tender chicken. Enjoy with a side of vegetables or a fresh salad.
Boil the chicken in 4 cups of broth until tender; remove the skin
Sauté the almonds in 2 tablespoons of oil; drain them and keep the cooking oil
Sauté the onion, garlic, cloves, bread, and cinnamon in this oil
Add the tomatoes
When the mixture is well cooked, blend it together with the almonds
Brown the chicken in the remaining oil, add the almond mixture, the remaining broth, and the sherry
Season with salt and pepper and cook over low heat for about 30 minutes
Add the olives and chili peppers and cook for another 5 minutes
Pan
Blender
Knife
Store in the refrigerator in an airtight container for up to 2 days.
This recipe is a specialty of Spanish cuisine.
Spagna
| Energy (kcal) | 61.25 |
| Carbohydrates (g) | 2.76 |
| of which Sugars (g) | 2.68 |
| Fat (g) | 4.15 |
| of which Saturates (g) | 0.54 |
| Protein (g) | 1.29 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.28 |
