Post by April B. on Apr 14, 2003 14:08:02 GMT -6
New World stew made with meat, chicken, turkey, or other fowl with salt pork and almonds.
The Spanish Academy not withstanding, some versions are based around seafood, and vegetarian versions can also be found.
Chicken Stew with Almonds (Pollo en Pipian de Almendra)
3 lbs (1.35 Kg) chicken pieces
3 cups (750 ml) chicken stock
2-3 scallions (spring onions), green and white parts,
coarsely chopped
2-3 sprigs cilantro (coriander)
1 carrot, coarsely chopped
6 ancho* chilies, seeded, torn into pieces, and soaked
in warm water for 1 hour
1/2 cup (125 ml) blanched almonds, toasted and
pulverized in a blender or food processor
2 Tbs (30 ml) vegetable oil
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) dried oregano
A pinch ground cloves
Salt and freshly ground pepper to taste
* Available in finer supermarkets and Hispanic specialty shops
Combine the chicken, stock, scallions, cilantro, and carrot in a large
pot and bring to a boil over high heat. Reduce the heat and simmer
covered for 45 minutes. Remove the chicken pieces, strain and reserve
the stock, and return the chicken pieces to the pot. Puree the soaked
ancho chilies along with a little of the soaking liquid in an electric
blender or food processor. Heat the oil in a skillet over moderate
heat and saute the chili mixture and pulverized almonds for 5 minutes,
stirring frequently. Add about 2 cups (500 ml) of the reserved
chicken stock to make a medium-thick sauce. Stir in the seasonings
and pour the sauce over the chicken. Cook over moderate heat for 10
minutes, or until the chicken is heated through. Serves 4 to 6.
The Spanish Academy not withstanding, some versions are based around seafood, and vegetarian versions can also be found.
Chicken Stew with Almonds (Pollo en Pipian de Almendra)
3 lbs (1.35 Kg) chicken pieces
3 cups (750 ml) chicken stock
2-3 scallions (spring onions), green and white parts,
coarsely chopped
2-3 sprigs cilantro (coriander)
1 carrot, coarsely chopped
6 ancho* chilies, seeded, torn into pieces, and soaked
in warm water for 1 hour
1/2 cup (125 ml) blanched almonds, toasted and
pulverized in a blender or food processor
2 Tbs (30 ml) vegetable oil
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) dried oregano
A pinch ground cloves
Salt and freshly ground pepper to taste
* Available in finer supermarkets and Hispanic specialty shops
Combine the chicken, stock, scallions, cilantro, and carrot in a large
pot and bring to a boil over high heat. Reduce the heat and simmer
covered for 45 minutes. Remove the chicken pieces, strain and reserve
the stock, and return the chicken pieces to the pot. Puree the soaked
ancho chilies along with a little of the soaking liquid in an electric
blender or food processor. Heat the oil in a skillet over moderate
heat and saute the chili mixture and pulverized almonds for 5 minutes,
stirring frequently. Add about 2 cups (500 ml) of the reserved
chicken stock to make a medium-thick sauce. Stir in the seasonings
and pour the sauce over the chicken. Cook over moderate heat for 10
minutes, or until the chicken is heated through. Serves 4 to 6.
