Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Almond chicken (pollo almendrado)
Date: April 13, 2008
1/2 normal cup blanched almonds
3 whole chicken breasts, split, boned, and skinned
2 to 3 tablespoons vegetable oil
1 tablespoon butter or margarine
1/4 normal cup finely chopped white onion
1 fresh Anaheim or poblano chile, roasted, peeled,
, , , seeded, de-veined, finely chopped
1 little tomato, seeded and minced
1 clove garlic, minced
1/2 normal cup chicken stock or broth
1/4 teaspoon salt
1/2 normal cup whipping cream
Tomato wedge
Fresh cilantro sprig
Process almonds, about 1/4 at a time, with on/off pulses in electric spice grinder to fine powder. Dip chicken in almonds on little plate to coat all sides, reserve remaining almonds.
Heat 1 tablespoon oil and the butter in deep 10-inch skillet over average heat until foam subsides. Add as many breasts as will fit in single layer without crowding. Cook until chicken is light brown on both sides, about 3 minutes per side, reducing heat if almonds get too dark, remove to plate. Repeat with remaining chicken, adding 1 tablespoon oil, if needed.
Add remaining 1 tablespoon oil and the onion to skillet, sauté over average heat until soft, about 3 minutes. Add chile, chopped tomato and garlic, sauté 1 minute. Add stock, salt and reserved almonds, heat over high heat to boiling. Add chicken to skillet, reduce heat to low. Simmer, covered, until chicken is cooked through, 15 to 20 minutes. Remove chicken to serving dish, keep warm, covered.
Add cream to cooking liquid, heat over average-high heat to boiling. Cook and stir until sauce is slightly thickened, 3 to 5 minutes, pour over chicken. Garnish with tomato wedge and cilantro.