Try this Chicken in Almond Sauce Gallina en Pepitoria — Puerto Rico recipe, or contribute your own.
Suggest a better descriptionSauté minced onions and garlic in 1 1/2 tablespoons of the olive oil in a large skillet over medium heat, stirring occasionally, until limp, about 6 minutes. Remove onions and garlic from the heat.
Meanwhile, grind blanched almonds into a fine powder in an electric blender or food processor.
Mix together flour and pepper in a shallow bowl. Rinse chicken pieces under cold running water, then pat dry with paper towels. Dredge chicken in the seasoned flour and shake off excess.
Heat remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Brown chicken thighs and legs on one side, about 5 minutes, and then turn them over and add the chicken breasts and wings. Continue to sauté all the chicken pieces until they are golden brown, about 6 minutes per side.
Stir in reserved onions and garlic, ground almonds, tomatoes, water, cinnamon stick and cloves. Bring the chicken to a boil, covered. Lower the heat and simmer, covered, stirring occasionally until the chicken is tender, about 35 minutes. Transfer the chicken pieces to a warm ovenproof plate or baking dish, cover them loosely with aluminum foil, and keep warm in a low oven while you prepare the sauce.
Skim the fat off the sauce. Bring the sauce to a boil over medium-high heat and cook it, stirring frequently with a spoon, until it has reduced to 1 1/2 cups in about 8 minutes. Season the sauce with salt and remove it from the heat. Remove the cinnamon stick and cloves from the sauce and discard.
In a small bowl, quickly whisk together eggs and lime juice; whisk the mixture into the sauce until well blended. The sauce should thicken instantly. Return the chicken pieces to the sauce and serve at once with steamed white rice. Garnish with minced parsley.
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Serving Size: 1 Recipe (1515g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1120 | ||
Calories from Fat: 695 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.2g | 103 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 40.4g | ||
Polyunsanturated Fat 15.8g | ||
Cholesterol 846mg | 260 % | |
Sodium 442.7mg | 15 % | |
Potassium 2769mg | 73 % | |
Total Carbohydrate 82.2g | 24 % | |
Dietary Fiber 32.7g | 131 % | |
Sugars, other 49.5g | ||
Protein 50.8g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1120
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