Subject: Chicken Stew with Almonds (Pollo en Pipian de Almendra)
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 10 2003 - 16:31:06 EDT
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FOOD FUNNY
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Thanks to Shelly Ellis for this:
Although we all love to cook, and that is the common bond that
initially brings us together, there are days where it just doesn't fit
the bill. For those days, I offer this recipe:
Dinner Out Recipe
1 c. corn syrup
1/2 tsp. margarine
4 eggs, slightly beaten
1/3 c. Worcestershire sauce
2 Tbs. cocoa
1 small onion
Set onion aside. Combine remaining ingredients in medium saucepan and
cook on high for 35 minutes prior to husband coming home. Make sure
to use old pan. Burn concoction to an unrecognizable blob. If stench
isn't bad enough, add vinegar. As you see hubby's vehicle approach,
cut onion to produce tears. Sob, "I've burned dinner and there's
nothing left to cook." Make such a fuss about the day's misgivings
that spouse offers to whisk you off to the restaurant of your choice.
Comb hair, apply make-up, adorn beautiful outfit and enjoy! You
deserve it!
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TODAY'S RECIPE
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"Pipian" (with an accent on the "a") is difficult to translate. My
Spanish-English dictionary says simply "fricassee," and the dictionary
of the Spanish Royal Academy defines it as a New World stew made with
meat, chicken, turkey, or other fowl with salt pork and almonds. The
Spanish Academy not withstanding, some versions are based around
seafood, and vegetarian versions can also be found.
Chicken Stew with Almonds (Pollo en Pipian de Almendra)
3 lbs (1.35 Kg) chicken pieces
3 cups (750 ml) chicken stock
2-3 scallions (spring onions), green and white parts,
coarsely chopped
2-3 sprigs cilantro (coriander)
1 carrot, coarsely chopped
6 ancho* chilies, seeded, torn into pieces, and soaked
in warm water for 1 hour
1/2 cup (125 ml) blanched almonds, toasted and
pulverized in a blender or food processor
2 Tbs (30 ml) vegetable oil
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) dried oregano
A pinch ground cloves
Salt and freshly ground pepper to taste
* Available in finer supermarkets and Hispanic specialty shops
Combine the chicken, stock, scallions, cilantro, and carrot in a large
pot and bring to a boil over high heat. Reduce the heat and simmer
covered for 45 minutes. Remove the chicken pieces, strain and reserve
the stock, and return the chicken pieces to the pot. Puree the soaked
ancho chilies along with a little of the soaking liquid in an electric
blender or food processor. Heat the oil in a skillet over moderate
heat and saute the chili mixture and pulverized almonds for 5 minutes,
stirring frequently. Add about 2 cups (500 ml) of the reserved
chicken stock to make a medium-thick sauce. Stir in the seasonings
and pour the sauce over the chicken. Cook over moderate heat for 10
minutes, or until the chicken is heated through. Serves 4 to 6.
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