Almendrado with Chicken
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- 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
- 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.
87comments inAlmendrado with Chicken
My husband and I made this and aside from having fun making it, this was outstanding! Loaded with flavor and absolutely a dish we will share with friends. Thinking about making an avocado tomato salad to pair with, but we are open to any other suggestions you might have for another sides
A salad sounds like a perfect side and I would also make a white rice so it can absorb some of the yummy sauce 🙂
I love the almendrado with chicken!
So glad to hear Guille, un abrazo!
I remember this dish from my childhood. Can you provide the measurements in teaspoons for the cinnamon, cloves and pepper since I have them in ground form?
Of course Silvia, it would be 1/2 tsp of cinnamon, about 1/3 tsp of black pepper and also 1/3 tsp of clove. Enjoy this recipe!
I have been following your recipes for several years and have enjoyed recipes that I prepared. Both featured chicken recipes call for whole chickens as have several of the others that you have posted from time to time. A whole chicken is more than my wife and I can eat in one sitting. Some recipe publishers include a method for recipe users to specify the number of desired servings and the amount of each ingredient is appropriately changed. It would be wonderful if you adopted that process. I would try more of you recipes.
Thanks so much for the suggestion David, noted!
This dish was unexpected. Just wonderful.
Made it! Love it! Thank u Patti!!
Yay, SO happy Carola 🙂
Luanne Elizabeth Wilczynski
Thank you so much for this recipe. It is a family favorite, and friends have even asked for the recipe. Your meals are magical, Pati, as is your show.
Thanks to you Luanne, you are incredibly kind, un abrazo!
I made this recipe many times!
Is the favorite dish of my family 😋
Loved this! Thanks so much Ellie 😉
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.
Please do Laurie, Oaxaca is one of the most magical places on Earth, and the food! 🙂
This was delicious and easy
Glad you liked it Anna 😉
Damn this was good Pati!! It’s going into reg rotation. I used ground spices and boneless thighs. It was awesome!
So glad you enjoyed it Ryan, thanks!
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!!
Si Ruby, aqui esta el video, mil gracias! https://www.youtube.com/watch?v=CAa95O5bcSA
Looks delicious this recepie is one I must try this weekend can’t wait to try it.❤️❤️
Gracias Denisse, how did you like it?
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!
Thanks for sharing your secrets Kurt! Love it when you guys give your own twist to these recipes, enjoy 😉
What brand is your blender nice and large!!!
It is a Vitamix Nancy, it is really amazing, I love it!
My family likes mid dishes. How could I adapt your recipe without losing too much of the flavor?
Hi Dawne! This dish is really not spicy or hot at all, but if you rather, just leave the jalapenos out. Enjoy 😉
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.
Yay Jon, great tips! Thanks for giving this recipe a chance, enjoy 😉
Thank you Susan! How did you like it?
Made the sauce today, Friday, for Sunday night dinner with friends.
Great job Jon, did your friends liked it?
Cant wait to try will be cooking this Tuesday
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?
Absolutely! Enjoy, Jordan.
Would a cilantro rice compliment the Alemndrado Chicken? I just get tired of the same ‘ole plain rice.
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!!!
Go for it, Paula! And thank you so much for watching for so many years.
Me encantan tus recetas porque aparte de ser deliciosas, son faciles para preparar…next I’m making the Dulce de Leche CHEESECAKE! ¡Gracias Pati! 😘
Mil gracias, Edna!
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.
Oh I have a wonderful stylist who helps me…you can reach out to her directly: https://www.facebook.com/SybilStreetStylist/
My husband does not eat chicken or meat. How could I adapt this to salmon?
You can make the sauce as is and then add your favorite fish, Rhonda. I hope you guys enjoy it.
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.!
Uy gracias, Gloria!
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….:)
Super! Gracias, Fafi 🙂
Sandy & Tom
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!
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.
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! 🇲🇽🇲🇽
Thank YOU Andres!
Super delish !!!
Hola Pati,gracias por compartir deliciosas recetas.Feliz Navidad.
Mil gracias, Carlota! Feliz Navidad!
Delicious my friend! We thoroughly enjoyed it! Thanks for a great recipe.
Thank!!!!!, is so delicious. I try this Sunday dinner.
Have a great Sunday dinner, Raquel!
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
Feel better soon Lea…and I hope you and your mom enjoy the chicken!
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.
I’m thrilled to hear that Carl…thank you so much!
Its nice…i will try to make this recipe soon
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! ♡
I will try to post a recipe soon….
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.
So glad your whole family loved it, Jennifer!
Wow !!! The this dish is delicious ‘!!! Hope to one day visit this beautiful town.
I hope you get to go soon too, Pat! So glad you liked the dish!
It looks delicious but I would like to see more recipes that are faster and easier to make than so many ingredients.
Thank you for the suggestion Sidney. I’ll try to post some more soon.
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.
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).
Thank you for sharing! And I hope you enjoy it!
Sounds delicious, but then, all your recipes are!
Thank you Anne!
I had this chicken years ago when I was in Oaxaca for work, but had forgotten about it. Thanks for the recipe!
Oh I hope you enjoy it as much as you did years ago!