Chicken with tomatoes and almonds

Name: Chicken with tomatoes and almonds (Pollo con tomate y almendras)
Cuisine: Chilean
Ingredients: 50 g/2 oz/½ cup plain (all-purpose) flour; 1 chicken, jointed into six pieces (see Cook’s tip, or you can ask a butcher to do this for you); 25 g/1 oz/2 tbsp butter; 30 ml/2 tbsp vegetable oil; 250 ml/8 fl oz/1 cup white wine; 2 large tomatoes, peeled and cut in half; 15–30 ml/1–2 tbsp fresh oregano; 50 g/2 oz/½ cup flaked (sliced) almonds; salt and black pepper; salt and black pepper; boiled rice and a green salad, to serve; boiled rice and a green salad, to serve

Pollo con tomate y almendras

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Tomatoes in Chile are large and plump and, like so much of the amazing fresh fruit and vegetables grown throughout the country, are always full of delicious flavour. Adding almonds to the tomatoes and chicken makes this warm, hearty, winter dish go a little further, served with rice and a green salad.

Ingredients

50 g/2 oz/½ cup plain (all-purpose) flour
1

Americas
Chile
Main course
Winter

Method

Mix the flour with 5 ml/1 tsp each of salt and black pepper in a shallow dish. Dust the chicken pieces in the flour and set aside.

Energy 370kcal/1543kJ; Protein 30g; Carbohydrate 9g, of which sugars 2g; Fat 24g, of which saturates 6g; Cholesterol 121mg; Calcium 53mg; Fibre 2g; Sodium 105mg