Mexican Pollo Verde Almendrado Chicken In Green Almond Sauce

• 3 1/2 lbs chicken, cut into serving pieces
• 2 cups chicken stock
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 cup parsley sprig, coarsely chopped
• 1 cup coriander sprig, coarsely chopped (cilantro)
• 1 romaine lettuce hearts, coarsely chopped
• 1 -2 2 canned jalapenos or 3 canned serrano chilies, seeded and chopped
• 4 ounces ground almonds, about 3/4 cup
• 3 tablespoons vegetable oil or 3 tablespoons lard
• salt

1. Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
2. In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
3. Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
4. The Book Of Latin American Cooking.

chicken, chicken stock, onion, garlic, parsley sprig, coriander sprig, romaine lettuce hearts, serrano chilies, ground almonds, vegetable oil, salt

Taken from www.food.com/recipe/mexican-pollo-verde-almendrado-chicken-in-green-almond-sauce-272791 (may not work)