Chicken almendrado (rice)
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Chicken almendrado (rice)
  Chicken    Rice    Poultry  
Last updated 6/12/2012 12:49:12 AM. Recipe ID 10514. Report a problem with this recipe.
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      Title: Chicken almendrado (rice)
 Categories: Poultry
      Yield: 1 Servings
 
      1 md Onion, chopped (about l/2
           -cup)
      2 tb Margarine or butter
      1 tb Vegetable oil
      1 c  Chicken broth
    1/4 c  Slivered almonds
      1 tb Ground red chilies
      1 ts Vinegar
    1/2 ts Sugar
    1/2 ts Ground cinnamon
      4    Chicken breast halves,
           -boned
 
  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
 




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Recipe ID 10514 (Apr 03, 2005)

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