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Posted by on Jul 18, 2013 in International, NonVeg | 0 comments

Pollo en Salsa de Almendras(Chicken in Almond sauce)

Pollo en Salsa de Almendras(Chicken in Almond sauce)

Growing up, I remember my dad telling us to eat couple of nuts, mainly almonds, every day, for it is good for you. Though I wasn’t fond of nuts, i did like cashew and almonds.

My family is same way. They do not like to munch on nuts.So I am always looking for a way to include nuts in what I cook, without anyone knowing about it.

Almond chicken


When I came across the recipe of chicken cooked in almond sauce with Mexican twist, I had to try. Afterall how would you keep the same chicken interesting,day after day ?My husband will tell you, I don’t repeat the dish often. Reason is not that I don’t want to, it is simply because I don’t remember what I added last time precisely. I don’t measure up anything and I play with spices a lot. I try to add the elements of different cuisine, as I am in mood for. So it ends up being different. Sometime it is not a good thing and I have learnt that too 🙂


Almond chicken

My kids and I liked it a lot.My hubby liked it good enough for repeat.I think  i would change the texture of almond paste to be superfine next time.It was bit grainy .I served it along with Geelrys and Ethiopian Collard Greens.

I adapted the recipe from  ‘Cooking of Mexico’ by Matthew Locricchio.Book was meant to be a guide for those who are learning to cook.

Almond chicken

I don’t usually cook bunch of multi national cuisine,all in the same day.But this particular day,we had 4 nations on our dinner table ,from South Africa(Geelrys),to Mexico,to Italy(green beans), to Ethiopia(collard greens).My daughter asked me and wrote the prayer sticks for each of the country.And we sure did pray for the nations !


Pollo en Salsa de Almendras


  1. 1 whole chicken cut up in pieces
  2. Salt
  3. freshly ground pepper
  4. Sauce
  5. Oil
  6. 1 Ancho dry chili
  7. 1 medium onion
  8. 2 cloves of garlic
  9. 1 cup canned diced tomatoes
  10. 1 lime
  11. 1 cup silvered almonds
  12. 1-1/2 to 2 cups Water/Chicken broth
  13. Salt to taste
  14. Spices
  15. 3-4 whole allspice
  16. 1/2 teaspoon cinnamon
  17. 6-7 black peppercorns


  1. Sprinkle the chicken with salt and freshly ground pepper and let it sit for at least 30 mins.
  2. Soak the ancho chili in hot water until it is soften.
  3. In a pan,add oil.
  4. Add chopped onion and garlic.
  5. In a blender,add ancho chili,onion,garlic,canned tomato and almond.Grind it to the paste.
  6. In a spice grinder,grind peppercorn and allspice.
  7. In a same pan,add chicken and brown it in both sides.
  8. Add ground spices.Stir it well.
  9. Add pureed mixture.Add water.Season it with salt.
  10. Let it come to boil and simmer it down.
  11. Squeeze the lime juice.
  12. Cook it until chicken is done and desired consistency is reached.
  13. Serve it with rice / tortlla.


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