Almond chicken

Succulent chicken in almond sauce and tomato, classic Mexican cuisine to celebrate the holiday.

almond chicken


  • 1 chicken pieces, skin removed
  • ¼ tomato, cooked
  • 1 small can tomato paste
  • 50 grams almonds, peeled
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • Nutmeg
  • 1 tablespoon chicken bouillon powder.


  1. Wash the chicken pieces and put them together in a pot. Sprinkle with salt, pepper and nutmeg. Cover and heat over low heat until it has dried.
  2. Blend the tomatoes, puree, almonds, garlic and broth.
  3. Pour sauce into the pot of chicken and boiled for 5 minutes.
  4. Turn off heat and serve immediately.