Pollo Almendrado

Yesterday was Cinco de mayo, or the 5th of May. Here in the United States, it is a big day celebrating all things Latin, particularly from Mexico. Yes, it was a day when Mexico claimed its independence from France, but it is not traditionally a big deal in Mexico.

Here in the United States, people of all cultures and background become Latino, even if only for the day. Everyone is eating Mexican food all over the country. Most people enjoy tacos, burritos, enchiladas or fajitas on this day, but we eat those all the time, not just for Cinco de mayo. So I usually prepare something out of the ordinary, that most people wouldn’t think of. This time I made pollo almendrado, or almond chicken. I served it with more of my Caribbean rice Caribbean Rice and some verduras Mexicana, Mexican vegetables.

Pollo Almendrado has its roots in Mexican colonial cuisine, where the influence of European ingredients such as almonds is mixed with local ingredients. Almonds arrived in Mexico through the Spanish colonizers, and were soon integrated into the local cuisine due to their versatility and nutritional value. This dish is a reflection of how Mexican cuisine has been able to incorporate foreign ingredients, creating unique fusions that have become traditional Mexican classics. Over the centuries, Pollo Almendrado has evolved, but has maintained its essence: a dish that combines the richness of an almond sauce with the smoothness of chicken, creating a contrast that is as satisfying as it is delicious.

When almonds were first introduced to Mexico, they were expensive, so only the wealthy could afford them on a regular basis. Most of the Mexican households could not afford almonds, and ate them only for special occasions. Today, almonds can be found all throughout Mexico, but they are still expensive nuts to buy, so even though pollo almendrado is a traditional meal, it is not found in the typical Mexican eateries and restaurants. It is still only eaten on special occasions in most of the Mexican households.

Pollo Almendrado

As with anything, there is always more than one way to make this delicious dish. This is but one of many different varieties.

4 chicken breasts

1 onion, diced

1 TBSP olive oil

1 cup chicken broth

1/4 cup toasted slivered almonds

1 TBSP red chili powder, preferably Mexican red chili

1-2 tsp orange balsamic or red wine vinegar

1 tsp sugar

1 tsp cinnamon

salt to taste

1/4 cup almond liqueur, optional

top with toasted almonds, chopped cilantro and/or lemon verbena – optional

Toast the almonds to a light golden brown then mix them with the onions and seasonings and saute for about 3-5 minutes, or until the onions are translucent.

Carefully add the almond liqueur and flambe for about one minute or until the flames dies down and most of the alcohol has burnt off.

Add the chicken broth. Bring the sauce to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring occasionally.

Pour the mixture into a blender or a food processor and process until it is a smooth liquid.

When the sauce is smooth, pour it back into the skillet. If you are cooking the chicken, add it to the sauce. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 45 minutes, or until the chicken is cooked completely, stirring occasionally. I used cooked chicken breasts , so I only cooked it long enough for the chicken to heat up thoroughly.

Serve over rice and with your favorite Mexican side dishes and Disfruitar! I topped it with more toasted almonds and chopped cilantro and lemon verbena from my backyard.

Que tengas un gran dia y haz que cada dia sea grandioso! Stay safe and stay well. ‘Til next time. Hasta la proxima.