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The traditional Spanish almonds in this dish, are substituted with New World peanuts. For a more piquant version, include one finely chopped canned chile chipotle en adobe instead of the more subtle Spanish sherry. This dish is usually accompanied by very small plain boiled potatoes. This recipe is a favorite of my good friend, Maria Dolores Torres Izabal, a reknowned Mexico City cook, who on occasion, has prepared this dish for opera singerr Luciano Pavarotti when he is singing in Mexico City.
Heat the oil in a skillet, add the chicken and sauté until golden brown. Transfer the chicken to a large pot, add the stock and cook until the chicken is tender, about 30 minutes. Drain and reserve the stock.
In the drippings remaining in the skillet, sauté the onion, garlic, cinnamon and allspice. Remove with a slotted spoon and transfer to a blender. Add the tomatoes, peanuts and ˝ cup or more of the reserved stock. Blend until the sauce is very smooth, add the sherry and pour into the pot containing the chicken. Cook, covered, over low heat until the sauce thickens slightly. Add salt if necessary.
Serves 6
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