Cooking Recipe Chicken Picadillo
Recipe Ingredients
8
THIGHS BROILER-FRYER,SKINNED
1/2 ts
SALT
16 oz
WHOLE TOMATOES CHOPPED
1/2 ts
CUMIN
1/2 c
GOLDEN RAISINS
1/8 ts
RED PEPPER
1 tb
CHOPPED GREEN CHILIES
2 tb
VEGETABLE OIL
1 ts
SUGAR
1/2 c
CHOPPED ONIONS
1 ts
CINNAMON
1/4 c
LICED ALMONDS
Directions
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.