* 1 2 lb. chicken cut into pieces,
* Two boneless skinless chicken breasts
* Canola or olive oil for frying
* 4 ancho chiles, seeded and deveined
* 100 sliced and roasted almonds, or about 1 cup
* 4 roasted red tomatoes, peeled, seeded and coarsely chopped
* 2 cloves of garlic
* 1 big onion
* 6 black peppercorns
* 3 cloves
* 1 cinnamon stick
* 1/2 bread roll, cut up in pieces
* 2 tablespoons brown sugar or to taste
* Salt to taste
* 4 cups chicken broth

To decorate the dish:
* 1 cup of peeled, then roasted almonds
* 1 cup pitted olives
* Salt and pepper

Preparation:

1) Spice the chicken pieces with salt and pepper and fry the chicken in a casserole in the oil, fry for just a few minutes, not cooking the chicken completely; just to give the chicken a nice roast color.

2) Take the chicken pieces out and reserve; fry the chiles in the same oil, adding the almonds, tomatoes, garlic, onion, black peppercorns, cloves, cinnamon and bread.

3) Cook a little bit then blend all the ingredients using your blender to liquefy; if necessary add a little bit chicken broth to help the blending. Pour this sauce back to the pan and simmer a few minutes, then put the chicken back to the pot, put in the brown sugar, pour in the chicken broth and cover.

4) Simmer until the chicken is completely cooked.

5) Prepare each plate, first pour some sauce, then place the chicken over and then again pour some sauce over the chicken; decorate by arranging some almonds and olives around the chicken. The mexican almond chicken is usually served with some compacted white rice on the side...