Pollo en Salsa de Almendras (Chicken in Egg and Almond Sauce)

Ingredients

• •1 whole chicken, cut up (or about 4 pounds of your favorite pieces)
• •2 cups of chicken stock (maybe a bit more)
• •Salt and pepper to taste
• •1 large onion, chopped
• •2 cloves of garlic, minced
• •1 tablespoon dry mustard
• •2 tablespoons of olive oil
• •¾ cups of almonds
• •3 hardboiled eggs, peeled and chopped
• •2 large white potatoes, cut in about one inch quarters or cubes

Directions

1. 1Heat the olive oil over medium high heat. Sauté the onion, garlic, and dry mustard until the onion is soft.
2. 2Place the chicken in a large pot. Add enough stock to just cover the chicken. If you run out, you can make up the difference with just plain water. Add the onion and garlic mixture. Add the cut up potatoes. Add salt and pepper if desired. Throw in any of your favorite seasoning if you want, such as basil or rosemary.
3. 3Bring to a boil. When it reaches a boiling point, cover the pot and reduce to a simmer, about low to medium heat. Simmer covered until the chicken is tender, about 45 minutes. Remove the chicken and potatoes to a plate.
4. 4You want to have about 1 cup of stock remaining. If there is more than that left in the pot, boil uncovered until the amount of liquid is reduced. If you have less, add more stock or water until you have the necessary amount.
5. 5Place the 1 cup of stock, the boiled eggs, and the almonds in a food processor or blender. Mix until you have a smooth puree. Pour over the chicken and serve.