Mexican Chicken Stew with Almonds

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              FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

My cousin was behind the bakery's cash register one morning when a
gunman burst in and demanded all the cash. As she nervously handed over
the money, she noticed the rolls of coins in the back of the register.
"Do you want the rolls too?" she asked.

"No," said the robber, waving his gun. "Just the money."

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             TODAY'S RECIPE
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"Pipián" 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.

Mexican Chicken Stew with Almonds (Pollo en Pipián 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* chiles, 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 chiles 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 chile 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.
Received on Tue Mar 31 06:50:33 2009