Chicken stewed with almonds and pine nuts

Braised chicken with almonds and pine nuts – a sophisticated yet simple recipe, perfect for an elegant dinner or a special lunch. This dish combines the rich flavors of almonds and pine nuts with the tenderness of the chicken, resulting in a delicious sauce that will impress any food lover.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 4

Ingredients:
For the picada:
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pine nuts (or walnuts, depending on preference)
- 1 tablespoon freshly chopped parsley
- 3 cloves grated garlic
- a few threads of crushed saffron
- 1 hard-boiled egg

For the chicken and sauce:
- 800 g chicken breast, cut into cubes
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 100 ml dry sherry (or dry white wine, based on preference)
- 300 ml chicken broth
- 1 can of 150 g diced tomatoes
- 1 bay leaf
- a pinch of cinnamon

Instructions:

1. Preparing the picada: Start by preparing the picada, a paste that will give an intense flavor and creamy texture to your sauce. In a blender, add the almonds, pine nuts, parsley, garlic, and saffron. Process everything until you achieve a smooth paste. Add the chopped hard-boiled egg and blend for a few more seconds to incorporate it well. This paste will add extra flavor and an exotic touch to your dish.

2. Cooking the chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden, about 5 minutes. This step will enhance the flavor of the sauce.

3. Adding the chicken: Add the chicken breast cubes to the pot, season with salt and pepper, and cook until they are lightly browned on all sides, about 5-7 minutes.

4. Combining the ingredients: Pour the sherry (or white wine) into the pot to release the flavors. Let it simmer for 2-3 minutes to allow the alcohol to evaporate. Then, add the chicken broth, diced tomatoes, bay leaf, and cinnamon. Stir well to combine the ingredients.

5. Incorporating the picada: Once the sauce begins to boil, add the picada. Stir carefully to ensure the paste is well distributed in the sauce. Cover the pot with a lid and let it simmer on low heat for 25-30 minutes, allowing the flavors to concentrate and the chicken to become tender.

6. Serving: After the chicken is cooked, remove the bay leaf and check the flavor of the sauce, adjusting salt and pepper if necessary. Serve this delicious dish alongside basmati rice or mashed potatoes to absorb the flavorful sauce. A side of sautéed vegetables can add a pleasant contrast of textures.

Practical tips:
- You can substitute the almonds and pine nuts with other nuts, such as pecans or cashews, to experiment with different flavors.
- If you want a spicier sauce, add a pinch of chili powder or cayenne pepper to the picada.
- This dish can be prepared in advance and reheated, becoming even tastier as the flavors develop.

This braised chicken with almonds and pine nuts is a simple yet spectacular recipe that promises to bring a touch of refinement to any meal. Enjoy it with your loved ones and savor an unforgettable culinary moment!