Almendrado with Chicken

Almendrado with Chicken

Almendrado con Pollo
4 to 5 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: almonds, canela, capers, chicken, cinnamon, olives, pati's mexican table, Pickled Jalapeños, raisins
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Almendrado with Chicken recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"

Ingredients

  • 1/2 large white onion, cut into pieces
  • 6 cloves garlic, unpeeled
  • 2 pounds (about 7 or 8) roma tomatoes
  • 5 whole cloves
  • 12 black peppercorns
  • 1 1-inch stick ceylon cinnamon, or canela
  • 1 teaspoon dried oregano
  • 1/2 cup vegetable oil
  • 1 3-pound chicken, cut into serving pieces (wings removed for later use and breasts cut in half)
  • 1 teaspoon kosher or coarse sea salt
  • 2 cups chicken broth, divided
  • 1 cup slivered almonds
  • 1/2 cup black raisins
  • 1/2 cup manzanilla olives stuffed with pimiento, sliced
  • 1/4 cup capers, chopped
  • 1/2 cup pickled jalapeño rajas, or slices

To Prepare

  • Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
  • In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
  • In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
  • Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
  • Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.
  • Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.
molcajete
Rate this Recipe:
3.29 from 7 votes

73 comments on “Almendrado with Chicken”

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  2. Pati,
    I made this tonight! I also made it with boneless, skinless thighs (only because it was a goof by my Instacart shopper). I made it with your Arroz con Coco recipe, and it was AWESOME! We want to go visit Oaxaca when Covid-19 lets us travel again.

    Reply

  5. Hola Patti!!! Me encantan tus cooking videos!!! Nos hablas como si nos consieramos! Esta esta receta en video? Por que se ve muy bueno, y me gustan tus instruciones paso a paso !!! Saludos desde Los Angeles! Love your accent!!

    Reply

  7. Made exactly to the recipe except added some paprika to the tomato mixture and bay leaf to the chicken stock. I also used boneless skinless thighs and rough cut them after the growing step to make it easy to eat. Served with lime wedges-excellent!

    Reply

    1. Thanks for sharing your secrets Kurt! Love it when you guys give your own twist to these recipes, enjoy 😉

      Reply

    1. Hi Dawne! This dish is really not spicy or hot at all, but if you rather, just leave the jalapenos out. Enjoy 😉

      Reply

  10. Made a 2 1/2 recipe. Made the tomato, garlic, onion sauce Friday. Finished the mole on Sunday. Finished in the oven at 250F for 2 hours, then added the jalapeño and cooked for another hour. Incredible. Chicken fell off the bone. A lot of work, but incredible.

    Reply

  14. I plan to make this dish tonight, however, I only have bone-in thighs at the moment. Will that be okay rather than using the breast?

    Reply

  15. Would a cilantro rice compliment the Alemndrado Chicken? I just get tired of the same ‘ole plain rice.
    Thanks,
    Paula
    PS: Pati, I have been watching your show/s for years. I love love love Mexican food and you, along with Rick Bayless, have given me the ability to ‘visit’ Mexico through food.
    You are amazing!!!

    Reply

  16. Me encantan tus recetas porque aparte de ser deliciosas, son faciles para preparar…next I’m making the Dulce de Leche CHEESECAKE! ¡Gracias Pati! 😘

    Reply

  17. Pati, I loved this episode, but I really loved the dress you were wearing when you visited your friend’s kitchen in Oaxaca, you know, where you had to leave the kitchen due to fumes from charring the chilis. Where did you get that dress please, I would love to find one like it. Gracias.

    Reply

  19. Muy delicioso. Mi esposo se comio casi toda la cacerola.. Lo voy hacer nuevamente. Me llevo mas tiempo en cocinarlo. De lo que lo saborie.!! Gracias paty por tus deliciosas recetas.!

    Reply

  20. Hola Pati!
    Esta es la primera receta tuya que yo hago y que crees? Me encanto. No conozco Oaxaca pero gracias a ti ya probé una de sus delicias..
    Mi plan es cocinar una de tus recetas a la semana, así que la siguiente serán los pambasos….:)

    Reply

  21. Our first ‘Pati Dish’ (of many to come) and we’re SOOOOO happy! Wild about the rich smoky notes from the charred veg and the sweet and salty hits from the raisins and olives/jalapenos/capers. We’re super-excited to have found a wonderful Latin tienda not far away, and are now the proud owners of a new comal and a pantry-full of ingredients. !Muchas gracias por ensenarnos, Pati!

    Reply

    1. Oh wow! Thank you so much Sandy and Tom. I hope you have lots more fun cooking up my recipes with your new comal and Mexican pantry.

      Reply

  22. Wow, I just made this and it was incredible! The tomato sauce was so thick, savory, and bursting with flavor! The chicken was so moist and almost falling off the bone, infused with so much flavor from the sauce. Thank you so much, Pati! Viva Mexico! 🇲🇽🇲🇽

    Reply

  27. Hi Pati,
    I saw your show for the first time today. This recipe reminds me of my Mom’s recipe that is a family favorite that I call “Mexican Chicken”. Key ingredients are the holy trinity of celery, bell pepper and onion cooked til caramelized then add whole canned tomatoes with camino, salt and pepper which is combined with browned chicken.

    I can’t wait to make your recipe for Mi Mama, with all the different ingredients. Unfortunately, I took a fall walking my dog and have use of only one arm (temporarily). Muchas Gracias, Lea

    Reply

  28. Pati,, Pati, Pati ! All I had to do was read the ingredients then said I want to try this. I did last night. So good. Though it was warm outside everyone agreed this is a great fall-winter dish. So rich in flavors with balance. We can taste everything on the list. I will share this with friends and I know they will love it too. It is a Mexican Caccitore. Everyone here loved it. Thank you for another outstanding recipe. I might even have it for breakfast this morning.

    Reply

  30. Pati – this sounds alot like Pollo Guisado…or can you post a Pollo Guisado recipe, please? My friend from Guatemala makes the most amazing guisado and I have watched her make it but since she does not measure, I tried to estimate her ingredients but it does not taste the same! 🙁

    Sge also does a turkey dish in a similar way (green olives and all).

    Please help me get a Pollo Guisado recipe! Thank you! ♡

    Reply

  31. We made this for dinner tonite and my family loved it. The aroma of toasting the cinnamon and cloves was amazing. The unique combination of ingredients are a perfect match.

    Reply

  34. this sounds delicious and I don’t see much sugar in the recipe other than the raisins, I will try it in the near future, its not your typical mole sounds like, thank you.

    Reply

  35. Hola, Pati —

    Thank you, muchas gracias, merci beaucoup and danke schön for the recipe!!!!!

    I first had pollo almendrado in Oaxaca years ago at a restaurant called La Casa de la Abuela. To this day it remains my favorite dish of all time. But we never see it on restaurant menus where I live (Chicago area) so I’m looking forward to trying your version (which I’m sure will be every bit as good).

    Reply