Chicken Almendrado
Savor the rich, smoky, and nutty flavors of Chicken Almendrado, a traditional Mexican dish that combines tender bone-in chicken thighs with a velvety almond-based sauce. This recipe features bold ingredients like dried guajillo chilies, toasted almonds, and a hint of warm spices such as cinnamon and cumin, all blended into a creamy, aromatic sauce. The chicken is seared to golden perfection, then simmered until tender, allowing it to soak up the deep flavors of the sauce. Served over fluffy white rice and optionally garnished with fresh cilantro, this dish is a perfect balance of comfort and sophistication. Easy to make with a prep time of just 20 minutes, Chicken Almendrado is a stunning centerpiece for family dinners or special occasions.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large White onion, sliced
- 3 pieces Garlic cloves, minced
- 3 medium Roma tomatoes, chopped
- 0.5 cup Raw almonds
- 3 chilies Dried guajillo chilies, stemmed and seeded
- 2 cups Chicken broth
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cumin
- 2 tablespoons Cilantro, for garnish (optional)
- 4 cups Cooked white rice, for serving
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 4-5 minutes until softened.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped Roma tomatoes, raw almonds, and dried guajillo chilies. Cook for 5-6 minutes, stirring frequently, until the tomatoes have softened, and the almonds are lightly toasted.
Transfer the onion, tomato, almond, and chili mixture into a blender. Add the chicken broth, ground cinnamon, and ground cumin. Blend until smooth and creamy.
Pour the almond sauce back into the skillet and bring to a gentle simmer over medium-low heat.
Return the seared chicken thighs to the skillet, submerging them in the sauce. Cover and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Chicken Almendrado hot over a bed of cooked white rice. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
3897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 315.7 g | 115% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 28.8 g | ||
| Protein | 287.8 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 5060 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
