Chicken almendrado (rice)

Yield: 1 Servings

Measure Ingredient
1 medium Onion, chopped (about l/2 cup)
2 tablespoons Margarine or butter
1 tablespoon Vegetable oil
1 cup Chicken broth
¼ cup Slivered almonds
1 tablespoon Ground red chilies
1 teaspoon Vinegar
½ teaspoon Sugar
½ teaspoon Ground cinnamon
4 Chicken breast halves, boned
4 servings.

Cook onion in margarine and oil in 10-inch skillet, stirring frequently, until tender. Stir in broth, ¼ Cup almonds, the ground red chilies, vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Spoon mixture into blender. Cover and blend on low speed about 1 minute or until smooth. Return sauce to skillet. Dip chicken breast halves into sauce to coat both sides.

Place chicken, skin sides up, in single layer in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until done. Serve sauce over chicken. From the files of Al Rice, North Pole Alaska. Feb 1994

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