Chicken Almendrado (Rice)

Recipe Ingredients

1		Onion - chopped (about l/2 (medium)
2 tablespoons	30ml	Margarine or butter
1 tablespoon	15ml	Vegetable oil
1 cup	237ml	Chicken broth
1/4 cup	23g / 0.8oz	Slivered almonds
1 tablespoon	15ml	Ground red chilies
1 teaspoon	5ml	Vinegar
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Ground cinnamon
4		Chicken breast halves - boned

Recipe Instructions

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.

Source:
From the Journal Sentinel staff

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