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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken	2 1/2 - 3	lbs		0.0	0.0	0.0	0.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
serrano chilies	2		seeded minced	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper				-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
almond	1/2	cup	toasted chopped	963.56	0.0	0.0	109.0
garlic	2	cloves	sliced	17.88	3.9672	0.7632	0.06
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.