Chickenalmendrado Recipes

Steps:

• Put the olive oil, Parmesan, pine nuts, oregano, garlic, basil, mint, parsley and some salt and pepper in a blender and puree. Put the chicken breasts in a resealable plastic bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
• Preheat a grill pan over medium-high heat and brush with oil. Remove the breasts from the marinade and grill until cooked through with nice char marks, about 4 minutes a side. Slice the chicken and serve over Fettuccine Alfredo. Garnish with more basil.
• Bring a pot of water to a boil and cook the pasta according to the package directions.
• Meanwhile, in a saucepan or skillet over low heat, add the cream and butter and cook until the butter melts and the mixture is warm. Season with salt and pepper.
• Put half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
• Drain the pasta (reserving a little of the cooking water) and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with the reserved pasta water if necessary.

Steps:

• Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

Steps:

• Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
• Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
• Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.

Steps:

• In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
• Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
• Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

Steps:

• Brown chicken on all sides in oil in a large pot.
• Add onion, garlic, and serranos to the pot.
• Season chicken with salt and pepper.
• Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
• In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
• Process into a coarse paste.
• Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
• Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
• Serve over rice.

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
• For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
• Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
• Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

Steps:

• Prepare 8x4x2 loaf pan with non stick spray, set aside.
• Add the gelatin to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool at room temperature.
• Beat the egg whites until lightly stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatin, almond extract and lime zest. Mix until well combined. Do not add hot gelatin to the egg whites.
• Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.
• Using a tablespoon, layer the green egg whites in the bottom of a glass dish.
• You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.
• Cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight.
• To serve invert pudding on a serving platter. Garnish with custard sauce if desired.

Steps:

• Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
• In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
• Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
• The Book Of Latin American Cooking.

Steps:

• Chicken breasts halves should be boneless.
• Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
• Stir in chicken broth, 1/4 cup almonds, ground red chilies, vinegar, sugar and cinnamon.
• Heat to boiling; reduce heat and simmer, uncovered, for 10 minutes.
• Spoon mixture into a blender, cover and blend on low speed until smooth, about 1 minute.
• Return sauce to skillet.
• Dip chicken breasts into the sauce to coat both sides.
• Place skin sides up in a single layer in the skillet.
• Heat to boiling; reduce heat; cover and simmer until done, about 45 minutes.
• Serve sauce over chicken.
• Sprinkle with the remaining slivered almonds.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
• Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
• Pat chicken dry and sprinkle with 1/2 teaspoon salt.
• Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
• Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
• Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.

Steps:

• Preheat oven to 350 degrees
• Prepare Sauce:
• Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
• Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
• Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
• Prepare Chicken
• Slice chicken into pieces no bigger than 1"
• Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
• For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
• Bake The Picado
• On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
• Cover chicken with Picado sauce (3/4 covered)
• Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
• Bake in oven at 350 until all cheese is melted completely.
• Remove from oven just before it begins to turn a light golden color.
• Cheese still needs to be white.
• Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 - 3 minutes on high - covered)
• Serve fresh and hot from oven.
• Each tortilla should contain 2 - 4 Tsp of Picado
• Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
• Many people love this without any additional toppings.
• Roll tortillas and eat.
• Best if served with refried beans (with sausage) and Spanish Rice.