Pollo Con Pimientos Y Almendras(Chicken With Red Pimientos And Almonds)

• 1 chicken (2 to 3 lb.)
• salt to taste
• pepper
• 1/4 c. olive oil
• 2 c. finely chopped onions
• 1 Tbsp. finely chopped parsley
• 1 bay leaf
• 2 chicken bouillon cubes
• 1/2 c. white wine
• 1 c. water
• 1/4 c. pulverized almonds
• 2 (4 oz.) cans red pimientos
• 3 cloves garlic

1. Sprinkle the chicken with salt and pepper.
2. Dip the pieces in flour and shake them to remove the excess.
3. In a heavy skillet, heat the olive oil over high heat.
4. Put the pieces of chicken, skin side down, and brown them, turning them with tongs and regulating the heat so the pieces color quickly and evenly without burning.
5. Transfer them to a heavy casserole.
6. Pour off all but 2 tablespoons of fat and add the onions, stirring frequently.
7. Cook them for 5 minutes.
8. Spread the onion over the chicken in the casserole and add the parsley, mashed with the almonds, garlic and bouillon (diluted in 1/2 cup of liquid from the casserole).
9. Add the bay leaf and the red pimientos, wine and water.
10. Let it simmer.
11. Cover for 30 minutes or until chicken is tender.
12. You can serve it with rice.

chicken, salt, pepper, olive oil, onions, parsley, bay leaf, chicken bouillon cubes, white wine, water, almonds, red pimientos, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172197 (may not work)