Chicken Almendrado Recipe

Name: Chicken Almendrado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup onions chopped; 2 tablespoons margarine or butter; 1 tablespoon vegetable oil; 1 cup chicken broth; 1/4 cup almonds slivered; 1 tablespoon red chili peppers; 1 teaspoon vinegar; 1/2 teaspoon sugar; 1/2 teaspoon cinnamon; 4 each chicken breast halves, boneless, skinless; 1 x almonds slivered

Servings: persons

1/2 cup onions chopped
2 tablespoons margarine or butter
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup almonds slivered
1 tablespoon red chili peppers
1 teaspoon vinegar
1/2 teaspoon sugar
1/2 teaspoon cinnamon
4 each chicken breast halves, boneless, skinless
1 x almonds slivered

1
Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
2
Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
3
Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
4
Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.
5
Return sauce to skillet.
6
Dip chicken breasts into the sauce to coat both sides.
7
Place skin sides up in a single layer in the skillet.
8
Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
9
Serve sauce over chicken and sprinkle with the remaining slivered almonds.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup onions chopped, 2 tablespoons margarine or butter, 1 tablespoon vegetable oil, 1 cup chicken broth, and more.

Yes, Chicken Almendrado falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Almendrado

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