Mexican Almond Chicken ( Pollo Almendrado )

Servings

4 servings

Ingredients

4 tablespoons Olive Oil
6 large Tomatoes Ripe and soft
1 cup Whole Almonds
3 medium Dry red serrano peppers
3 whole Cloves
1 piece Cinnamon stick Whole
2 piece Toasted Tortillas
1 whole Chicken Cut into 8 pieces
1 quart Chicken stock
TT Salt and Pepper TT= To Taste
4 teaspoons Sesame seeds
6 sprigs Cilantro

Directions

Place oil into a sauté pan over high heat and brown the tomatoes.  Remove the tomatoes and add the almonds, chiles, cloves, cinnamon and toast until very aromatic.  Place in a blender with the toasted tortillas and blend until smooth.  Place sauce into a  large sauce pan under medium heat.  Add in the chicken stock and the chicken.  Cook for about 25-30 minutes until the chicken is done.  Season as needed with salt.  Put two pieces of chicken down on four plates with a generous amount of sauce.  Garnish with toasted sesame seeds and a sprig of Cilantro.  Enjoy!