Abuelita's Almond Chicken

Savor the comforting warmth of "Abuelita's Almond Chicken," a rich and flavorful dish that combines tender, golden-seared chicken thighs with a velvety almond sauce infused with bold spices like cumin, paprika, and a hint of cinnamon. This traditional, family-inspired recipe features toasted almonds blended with sautéed onion, garlic, and tomatoes to create a creamy, aromatic base that's perfect for soaking up with rice, roasted vegetables, or hearty tortillas. With just 15 minutes of prep time and a luxurious simmer that brings out deep, complex flavors, this soul-soothing chicken dish is perfect for a cozy family dinner or special gathering. Bursting with wholesome ingredients and topped with a sprinkle of fresh cilantro, Abuelita's Almond Chicken is destined to become your next go-to comfort food.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 cup Raw almonds
• 1 large Onion, diced
• 3 cloves Garlic cloves, minced
• 2 medium Tomatoes, diced
• 2 cups Chicken stock
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.25 teaspoons Cinnamon
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip the chicken and sear the other side for another 3-4 minutes. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the raw almonds. Toast the almonds, stirring frequently, for about 2-3 minutes until they are golden and fragrant. Transfer the almonds to a blender or food processor.

Step 4

Add the diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the diced tomatoes to the skillet and cook for 3-4 minutes, allowing them to soften and release their juices.

Step 6

Transfer the cooked onion, garlic, and tomatoes to the blender or food processor with the toasted almonds. Add 1 cup of chicken stock and blend until smooth.

Step 7

Pour the blended almond sauce back into the skillet and add the remaining 1 cup of chicken stock, paprika, ground cumin, cinnamon, and 1 teaspoon of salt. Stir to combine.

Step 8

Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover, and let simmer for 35 minutes. Occasionally spoon some sauce over the chicken as it cooks.

Step 9

Once the chicken is cooked through and tender, remove the skillet from the heat. Adjust salt and seasoning if necessary.

Step 10

Garnish with freshly chopped cilantro and serve hot with rice, roasted vegetables, or warm tortillas.

Nutrition Facts

Serving size	(2280.1g)

Amount per serving	% Daily Value*
Calories	3405.8

Total Fat 261.0g	0%
Saturated Fat 51.6g	0%
Polyunsaturated Fat 21.3g
Cholesterol 771.6mg	0%
Sodium 5747.1mg	0%
Total Carbohydrate 65.8g	0%
Dietary Fiber 27.3g	0%
Total Sugars 21.8g
Protein 224.6g	0%

Vitamin D 0IU	0%
Calcium 663.7mg	0%
Iron 21.7mg	0%
Potassium 3778.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 25.6%

Carbs: 7.5%