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Recipe: Chicken Almendrado
Similar Categories: Chicken, Almendrado
Serving Size : 4
1/2 cup onion -- chopped
2 tablespoons margarine or butter
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup almonds -- slivered
1 tablespoon red chiles -- ground
1 teaspoon vinegar
1/2 teaspoon sugar
1/2 teaspoon cinnamon -- ground
4 chicken breast halves -- boneless
almonds -- slivered
Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and
cinnamon. Heat to boiling, reduce the heat and simmer, uncovered, for 10
minutes. Spoon mixture into a blender container, cover and blend on low
speed until smooth, about 1 minute. Return sauce to skillet.
Dip chicken breasts into the sauce to coat both sides. Place skin sides up
in a single layer in the skillet. Heat to boiling and then reduce the heat,
cover and simmer until done, about 45 minutes. Serve sauce over chicken and
sprinkle with the remaining slivered almonds.
1/2 cup onion -- chopped
2 tablespoons margarine or butter
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup almonds -- slivered
1 tablespoon red chiles -- ground
1 teaspoon vinegar
1/2 teaspoon sugar
1/2 teaspoon cinnamon -- ground
4 chicken breast halves -- boneless
almonds -- slivered
Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and
cinnamon. Heat to boiling, reduce the heat and simmer, uncovered, for 10
minutes. Spoon mixture into a blender container, cover and blend on low
speed until smooth, about 1 minute. Return sauce to skillet.
Dip chicken breasts into the sauce to coat both sides. Place skin sides up
in a single layer in the skillet. Heat to boiling and then reduce the heat,
cover and simmer until done, about 45 minutes. Serve sauce over chicken and
sprinkle with the remaining slivered almonds.
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