Chicken almendrado
1 servings
Ingredients
| Quantity | 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 |
Directions
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. 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted By SERGE CYR On 11-24-95