2 ea. Chicken, whole, cut into serving pieces, rinsed and pat dry
7 T. Olive oil
1 lb. Roma tomatoes
1/2 cup Black raisins
1 cup Almonds, slivered
3 Garlic cloves, peeled
1 White onion, sliced
1 Plantain, ripe, peeled and sliced
3oz. Bread, brioche
1 Canela, Mexican cinnamon stick,
2 Cloves, whole
4 Black peppercorns, whole
20 Manzanilla olives
Salt to taste
Ground black pepper to taste

¼ C. Almonds, whole, skin removed
½ Raisins, black
1/3 Chiles Jalapeños en Escabeche, strips

Heat 3 tablespoons of olive oil in a Dutch oven and sauté the chicken until golden brown on all sides. Remove and set aside. Reserve the fat in the pan for later use. Place the tomatoes in a medium pan, barely cover with water, and bring to a boil and cook until soft. Do not let them burst open. In a large skillet, heat 3 tablespoons of olive oil and fry the following ingredients separately: onion, garlic, raisins, slivered almonds, plantain, bread, cinnamon, cloves, and black peppercorns. Purée the tomatoes and fried ingredients in a blender. Add a generous amount of water to form a smooth, thin textured purée. Fry the sauce in the reserved fat, about 10 minutes. Add the chicken pieces and the olives. Simmer until the sauce thickens, about 45 minutes. Season to taste with salt and black pepper. Heat the remaining tablespoon of olive oil in a small skillet and sauté the whole almonds and raisins until the almonds turn golden brown and the raisins plump. Garnish the estofado with the whole almonds, raisins, and the chiles jalapeños en escabeche.