Put the chicken pieces in a heavy casserole with the stock and bring to the boil. Reduce the heat and simmer gently, covered , for 45 minutes.
Lift the chicken out on to a platter and set aside. Reserve the stock.
In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds and reduce to a coarse puree.
Heat the oil in a large heavy pan and pour in the puree. Cook, stirring constantly, for 3-4 minutes over a moderate heat.
Transfer to a casserole, stir in the stock and season. Add the chicken pieces then cover and simmer to heat through. Serve with rice, tortillas, Frijolles and Guacamole.