Start by cutting the chicken into large pieces.
Brown the garlic and onion with a little olive oil in a large pan that has a lid and then set aside.
Mix flour with salt and pepper and coat chicken with half the mix. Use same pan with a little more olive oil, brown the chicken pieces on all sides. Put the chicken aside.
Lower the heat, then stir the rest of the flour into the hot oil in the pan, and while stirring add the sherry. Keep stirring while you add the water and almonds, then bring to boil whilst stirring constantly. Add the chicken pieces, onion, garlic and the peas.
Cover and simmer for half an hour or more until the chicken is tender and falling apart, the sauce should thicken.
Serve on a bed of rice.
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