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Pollo Almendrado Arroz Blanco

This sweet, crunchy chicken is a deliciously different take on the usual pineapple chicken recipes. The cilantro-infused rice served alongside makes this an unforgettable Mexican-inspired meal.
Serves: 4
Prep Time: 25 min
Cook Time: 50 min

Ingredients

Pollo Almendrado

8 bone-in, skinless chicken thighs
¾ cups almonds, whole
1 tbsp canola oil
2 cups pineapple, cubed
½ cup orange juice
2 tbsp lime juice
1-3 jalapeño peppers, seeded, chopped
2 tbsp honey
¼ tsp cloves, ground
1 tbsp thyme, minced
½ tsp salt

Arroz Blanco

2 cloves garlic, minced
1 tbsp canola oil
½ cup yellow onion, diced
1 cup short grain brown rice
2 cups low-sodium chicken broth
½ cup cilantro, minced
2 slices orange, sliced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Toast almonds in a 300°F (150°C) oven for 30 minutes. Cool and grind ½ cup (125 mL) of the almonds in the blender until fine. Coarsely chop the remaining ¼ cup (50 mL).

  2. Brown the chicken thighs in the hot oil, 10 minutes on each side. Place the chicken thighs in a single layer in a shallow glass baking pan.

  3. Preheat oven to 350°F (175°C). Puree approximately ½ cup (125 mL) of the fresh pineapple and chop the rest into bite-size pieces. In a medium bowl combine orange and lime juices, all the pineapple, minced jalapeño, honey, cloves, thyme, ground almonds and salt.

  4. Pour sauce over chicken, sprinkle with chopped almonds and bake uncovered for 60 minutes or until a meat thermometer inserted into the chicken thighs reads 165°F (74°C), and sauce reduces and thickens.

  5. To make Arroz Blanco (Mexican-style white rice) heat the oil with the garlic in a skillet. Cook until garlic is golden brown; remove and discard garlic.

  6. Add the rice and cook, stirring constantly until puffed (do not cook until the rice is golden). Push the rice to the side and sauté the onion until soft. Stir the rice and the onion together. Add chicken broth and bring to a boil. Reduce heat, cover and simmer until all the liquid has been absorbed (about 18 minutes or according to package directions). Toss lightly with a fork before serving.

  7. Serve almond chicken on a bed of cooked rice and garnish with fresh orange slices and minced fresh cilantro (coriander). Serve sauce with chicken.

Helpful Tip

This Mexican chicken dish has a light, refreshing flavour. A cup of chopped green seedless grapes may be added with the pineapple

Nutrition Info

Per 465 g serving Amount
Calories640
Protein35 g
Fat29 g
Saturated Fat4 g
Carbohydrate66 g
Fibre7 g
Sugar22 g
Cholesterol95 mg
Sodium430 mg
Per 465 g serving % Daily Value
Potassium22
Calcium10
Iron20
Vitamin A4
Vitamin C90
Vitamin B633
Vitamin B1226
Folate23
Zinc38