Instructions: 1.Put the chicken peices in a heavy casserole with the stock. Bring to the boil, reduce heat and simmer gently , covered, for 45 minutes.Lift out chicken onto platter and set aside. Reserve stock.

2.In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds. Reduce to a coarse puree.Heat the oil in a large heavy pan and pour in the puree.Cook over moderate heat stirring constantly for 4-5 minutes.

3.Transfer it to a casserole, stir in the reserved stock and season. Add the chicken peices. Cover and simmer to heat through.

4.Serve with white rice or for a completely mexican meal rice, tortillas, Frijolles and Guacamole.

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