Mexican Recipes
Chicken Almendrado
Yield: 4 servings
Ingredients
- 1/2 cup chopped onion (1 medium)
- 2 tablespoons butter or margarine
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- 1/4 cup slivered almonds
- 1 tablespoon ground red chiles
- 1 teaspoon vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 boneless chicken breast halves
- Slivered almonds (garnish)
Instructions
- Cook and stir onion in butter and oil in a 10-inch skillet until tender. Stir in broth, the 1/4 cup 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.