Chicken Almendrado - cooking recipe

Ingredients

2 tablespoons olive oil
2 1/2 - 3 lbs chicken pieces (thighs, drumsticks, breast halves)
1 large onion, chopped
4 cloves garlic, minced
2 serrano chilies, seeded and minced
1/2 teaspoon salt
black pepper (to taste)
2 cups chicken stock
1/2 cup toasted chopped almonds
2 cloves garlic, sliced
1/4 cup chopped cilantro
hot steamed rice

Preparation

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.