Thursday, May 15, 2008

Gallina En Pepitoria (Chicken In Almond Sauce)

  • 3 1/2 lb chicken, cut into serving pieces
  • flour
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, chopped
  • 1 large tomato, peeled, seeded and chopped
  • 1-2 sprigs parsley
  • 2 inch piece stick cinnamon
  • 4 whole cloves
  • 3/4 pint chicken stock
  • 2oz blanched almonds
  • salt
  • 1/4 tsp white pepper
  • 2 tsp lime or lemon juice
  • 2 large eggs
  • Dredge the chicken pieces with flour, shaking to remove the excess.
  • Heat the oil ina frying pan and saute the chicken until golden.
  • Transfer to a heavy casserole.
  • Saute the onion and garlic in the frying pan and add to the chicken together with the tomato, parsley, cinnamon, cloves and the stock.
  • Pulverize the almonds in a blender and add to the casserole, Season with salt and pepper.
  • Cover and simmer until chicken is tender.
  • Remove chicken to a serving platter and keep warm.
  • Skim off any grease and reduce sauce to3/4 pint.
  • Adjust seasoning and strain. Place over low heat.
  • Beat the eggs with the lemon or lime juice.
  • Pour a few tablespoons of the sauce on the eggs, beating it with a whisk.
  • Then pour egg mixture into the suace, beating constantly over low heat until the sauce has thickened.
  • Do not let the sauce boil or it will curdle.
  • Pour over the chicken.
  • Serve with plain white rice.

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