Chicken picadillo

Yield: 4 servings

Measure Ingredient
8 THIGHS BROILER-FRYER,SKINNED
½ teaspoon SALT
16 ounces WHOLE TOMATOES CHOPPED
½ teaspoon CUMIN
½ cup GOLDEN RAISINS
⅛ teaspoon RED PEPPER
1 tablespoon CHOPPED GREEN CHILIES
2 tablespoons VEGETABLE OIL
1 teaspoon SUGAR
½ cup CHOPPED ONIONS
1 teaspoon CINNAMON
¼ cup LICED ALMONDS

PHILLY.INQUIRER

IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES. ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.DRAIN OFF EXCESS FAT.ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.UNCOVER A COOK FIVE MINUTES LONGER.SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.SPRINKLE WITH ALMONDS.MAKES FOUR SERVINGS.

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