Pollo Garabaldi

Time for another Columbia Restaurant chicken recipe, one which was a multi-day affair. On Friday we roasted and deboned the chicken. Then after spending Saturday at the temple, we came home and assembled the casserole. 

When I first read the recipe, it looked like it would be too salty. It was! The directions also called for a "sauce" to be poured over the chicken. Without anything to thicken the broth, it really wasn't a sauce. We ate this dish as a soup for our first meal but decided to strain out the broth for the leftovers. Trying something new is always interesting!

I'd never heard of grated almonds, have you? Rather than figuring out how to actually grate whole almonds, or even just mince them finely, we decided to just use slivered almonds. That worked well.