Recipe for Chicken Almendrado


1 medium onion, chopped, (1/2 cup)
2 tablespoon margarine or butter
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup slivered almonds
1 tablespoon ground red chile flakes
1 (not red pepper)
1 teaspoon vinegar
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
4 boneless chicken breast
1 halves
1 slivered almonds for a
1 garnish


Cook and stir onion in margarine and oil in 10-inch skillet until tender. Stir in broth, 1/4 cup almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.

Spoon mixture into blender container; cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into sauce to coat both sides. Place skin sides up in single layer in skillet. Heat to boiling; reduce heat. Cover and simmer until done, about 45 minutes. Serve sauce over chicken; garnish with slivered almonds.

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