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Chicken Almendrado over Rice

Yields1 Serving

Chicken breasts smothered in a spicy cinnamon and almond sauce is a great change up for an ordinary meal. For those of you who are not heat freaks, you can control the level of spiciness by using less cayenne pepper.

 1 medium onion, chopped
 2 tbsp butter
 1 tbsp vegetable oil
 1 cup chicken broth
 ¼ cup slivered almonds
 1 tbsp ground cayenne pepper
 1 tsp vinegar
 ½ tsp sugar
 ½ tsp ground cinnamon
 2 chicken breast cut into halves
 slivered almonds for garnish
 1 cup white rice
 ½ avocado
 1 tomato, small
 ½ jalepeno
 ½ tbsp lemon juice or white wine vinegar

Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.Stir in broth, 1/4 cup of almonds, the cayenne pepper, 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.


While chicken is cooking, cook rice according to package directions.


In a small bowl, make relish by finely dicing the tomato and jalapeno, drizzle the lemon juice over it and give it a stir. Set aside.


To serve, plate the meal by putting down a bed of rice, then the chicken. Slice the avocado slay the slices out on the chicken then top it with some of the relish.