Chicken with Mexican Almond Sauce

Chicken with Mexican Almond Sauce

Needed material

1- Chicken: Two kg

2- Onions: Half medium onions

3- Garlic: Two cubes

4- Pepper: Six seeds of black pepper

5- Water: some

6- Salt: To the extent necessary

7- Oil: two tablespoons

8- Almonds: 120 g

9- Eggs: Four stiff yolks

10- dried bread: Four slices


Cooking Method

1- Combine chicken with onions, garlic, pepper, water and salt and wait for boiling, reduce heat and cook over high heat until the chicken is soft and cooked. (If necessary, it can separate chicken breast earlier than the thighs, otherwise the meat will be rubber.)

2- Remove the cooked chicken from the Chicken water.

3- Heat a tablespoon of oil in a large skillet, then pour the chicken pieces into the pan and wait until golden. Once golden, we set them aside and cover them.

4- Pour almonds, egg yolks, dry bread and a cup of chicken water into the mixer.

5- Pour the remaining oil into the pan and pour the almonds into the pan and stir for 5 to 10 minutes. If the sauce thickens, add some chicken water.

6- Return the chickens to the pan and heat them.

7- Serve the chicken with the sauce in a suitable container.

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