Chicken Almendrado

• 2 tablespoons olive oil
• 2 1/2 - 3 lbs chicken pieces (thighs, drumsticks, breast halves)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 serrano chilies, seeded and minced
• 1/2 teaspoon salt
• black pepper (to taste)
• 2 cups chicken stock
• 1/2 cup toasted chopped almonds
• 2 cloves garlic, sliced
• 1/4 cup chopped cilantro
• hot steamed rice

1. Brown chicken on all sides in oil in a large pot.
2. Add onion, garlic, and serranos to the pot.
3. Season chicken with salt and pepper.
4. Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
5. In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
6. Process into a coarse paste.
7. Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
8. Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
9. Serve over rice.

olive oil, chicken, onion, garlic, serrano chilies, salt, black pepper, chicken stock, almonds, garlic, cilantro, rice

Taken from www.food.com/recipe/chicken-almendrado-77728 (may not work)