Pollo En Salsa De Almendra Chicken in Almond Sauce
Pollo en Salsa de Almendra, or Chicken in Almond Sauce, is a flavorful Spanish-inspired dish that combines tender, juicy chicken thighs with a rich, creamy almond sauce infused with saffron and a hint of cinnamon. This recipe highlights the earthy nuttiness of toasted almonds blended with sautéed onions, garlic, and a touch of white bread for added texture, creating a velvety sauce that clings beautifully to the chicken. Simmered to perfection with a splash of dry white wine and aromatic spices, this dish strikes a perfect balance of savory and subtly sweet flavors. Serve it over steamed rice, with crusty bread, or alongside roasted vegetables for an unforgettable meal. Quick to prepare yet sophisticated, this recipe is ideal for both weeknight dinners and special occasions alike.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 0.5 cup blanched almonds
- 1 slice white bread, crust removed and torn into small pieces
- 2 cups chicken stock
- 0.5 cup dry white wine
- 0.25 teaspoon saffron threads
- 0.25 teaspoon ground cinnamon
- 2 tablespoons parsley, finely chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pan, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Add the blanched almonds and torn white bread to the pan. Stir and toast for 2-3 minutes until the bread is golden and the almonds are slightly browned.
Transfer the onion, garlic, almonds, and bread mixture to a blender or food processor. Add 1 cup of chicken stock and blend until smooth, forming the almond sauce.
Return the almond sauce to the pan and pour in the dry white wine, remaining 1 cup of chicken stock, saffron threads, and ground cinnamon. Stir well to combine.
Place the seared chicken thighs back into the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
Taste the sauce and adjust seasonings with additional salt or pepper as needed.
Garnish with freshly chopped parsley before serving. Serve hot with steamed rice, crusty bread, or roasted vegetables.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.4 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1930 mg | 41% | |
*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.
