Pollo en Salsa de Almendras
Chicken in Egg and Almond Sauce
The Incan empire at one point dominated the entire Andean region, from
Ecuador to northern Chile. Quechua, an Incan language is still spoken
in both those countries. However, the coast of Ecuador somehow managed
to escape being absorbed by the Inca culture. The coastal area is
quite different from the rest of the region, and thus the different vegetation
led to a unique cooking style, such as this dish. If I were to describe
food from this region, I would say that it involves food combinations that
you would not normally think to put together, but with surprisingly good
results. This recipe yields a very delicately flavored chicken dish.
It will be overpowered if served alongside something very spicy.
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1 whole chicken, cut up (or about 4 pounds of your favorite pieces)
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2 cups of chicken stock (maybe a bit more)
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salt and pepper to taste
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1 large onion, chopped
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2 cloves of garlic, minced
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1 tablespoon dry mustard
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2 tablespoons of olive oil
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¾ cups of almonds
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3 hard boiled eggs, peeled and chopped
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2 large white potatoes, cut in about one inch quarters or cubes
Heat the olive oil over medium high heat. Sauté the
onion, garlic, and dry mustard until the onion is soft.
Place the chicken in a large pot. Add enough stock to just cover
the chicken. If you run out, you can make up the difference with
just plain water. Add the onion and garlic mixture. Add the
cut up potatoes. Add salt and pepper if desired. Throw in any
of your favorite seasoning if you want, such as basil or rosemary.
Bring to a boil. When it reaches a boiling point, cover the pot
and reduce to a simmer, about low to medium heat. Simmer covered
until the chicken is tender, about 45 minutes. Remove the chicken
and potatoes to a plate.
You want to have about 1 cups of stock remaining. If there is
more than that left in the pot, boil uncovered until the amount of liquid
is reduced. If you have less, add more stock or water until you have
the necessary amount.
Place the 1 cup of stock, the boiled eggs, and the almonds in
a food processor or blender. Mix until you have a smooth puree.
Pour over the chicken and serve.
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