Gallina en Pepitoria

Chicken in Almond Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • lb. chicken, cut into serving pieces
  • Flour
  • 3 tablespoons olive oil


Dredge the chicken pieces with flour, shaking to remove the excess. Heat the oil in a frying pan and sauté the chicken until golden. Transfer to a heavy casserole. Sauté the onion and garlic in the frying pan and add to the chicken together with the tomato, parsley, cinnamon, cloves and chicken stock. Pulverize the almonds in an electric blender at high speed and add to the casserole. Season wi