Chicken and Shrimp w/Almond and Chocolate Sauce
By ngteller
Ingredients
- For Picada:
- 1 large chicken (cut into 8 pieces)
- Salt
- Flour
- 1/4 Olive Oil
- 20 Jumbo Shrimp, peeled
- 2 Medium Onions - Chopped
- 3 Tomatos, grated
- Pepper
- 1/2 Cup Cognac or Brandy
- 1/2 cup blanched whole almonds
- 1.5 tsp olive oil
- 6 garlic cloves, crushed to paste
- 1/2 cup flat-leave parsley
- 1 oz bittersweet chocolate, grated
- 1/4 cup oloroso or amontillado sherry
Details
Servings 6
Preparation
Step 1
Season chicken with salt and dredge in flour. Shake off excess flour. Brown lightly in oil in a wide casserole over medium heat, turning occasionally. Remove the chicken.
Fry shrimp very briefly in same oil for 2 minutes, turning once, until they are pink; then remove from heat.
Fry Onions in same oil over low heat, stir occasionally, until soft and beginning to color. Add tomatoes and salt/pepper to taste, and cook over med-high until all liquid has evaporated and sauce is reduced to a jammy consistency.
Heat brandy in a small pan. Ignite with a long match and when the flames die down, pour into the sauce. Add chicken pieces and just enough water to almost cover them. Simmer, covered, over lowheat for 20-30 minutes. Remove breast meat after 15 minutes, and put them back when the legs are done.
Meanwhile for the sauce, fry almonds briefly in oil in a small skillet, stirring and turning them until lightly browned. Remove from heat and put all picada items into a food processor. Almonds first, then garlic, parsely, and chocolate and blend to a paste. Add sherry and blend well.
Sitr picada into the sauce and cook 5 minutes. Add shrimp and heat though.
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