Pollo en Salsa de Almendras y Avellanas

Chicken in Almond and Hazelnut Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • lb. chicken, cut into serving pieces
  • Flour
  • Salt, freshly ground pepper
  • 3


Dip the chicken pieces into flour seasoned with salt and pepper. Shake to remove the excess. Heat the oil in a frying pan and sauté the chicken pieces until golden on both sides. Transfer to a heavy casserole. In the oil remaining in the pan sauté the onion and garlic cloves until the onion is tender but not browned, taking care not to let the garlic burn. Add to the casserole with the tomatoes