Cooking Recipe Chicken Almendrado (Rice)
Recipe Ingredients
Directions
Cook onion in margarine and oil in 10-inch skillet, stirring
frequently, until tender. Stir in broth, 1/4 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